A warming winter dish, high in fibre and a good source of iron
Prep: 25 mins
Cook: 2 hrs, 15 mins
- 350g dried butter bean, soaked overnight in cold water
- 4 tbsp olive oil
- 2 onions, chopped
- 4 garlic cloves, finely chopped
- 1-2 red chillies, deseeded and finely chopped
- 700g jar passata
- 1 bouquet garni
- 425ml white wine
- 425ml vegetable stock
- 700g squash, peeled, deseeded and cut into chunks
For the crumble
- Rinse the beans and put in a large pan with plenty of water to cover. Bring to the boil, reduce the heat and cook, partly covered, for about 1 hr until tender. Drain well.
- Heat 2 tbsp oil in a large pan, add the onions, fry for 10 mins until lightly browned.
- Add the garlic, chilli, passata, bouquet garni, wine, stock, salt and pepper; bring to the boil. Reduce the heat and simmer, uncovered, for 20 mins,
- Add the squash and cook for a further 20 mins. Taste and add more seasoning, if necessary.
- Heat oven to 180C/fan 160C/gas 4.
- Stir the beans into the sauce, then transfer to a 2.5-litre gratin dish or two smaller ones. Mix together all the crumble ingredients, plus the remaining 2 tbsp oil, then sprinkle over the beans. Bake for 30 mins until the topping is golden and crisp.