A warming winter dish, high in fibre and a good source of iron

Prep: 25 mins

Cook: 2 hrs, 15 mins

Serves 6

• 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

• 50g breadcrumb
• 25g walnut, finely chopped
• 1 tbsp chopped rosemary
• 4 tbsp chopped parsley

1. 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.
2. Heat 2 tbsp oil in a large pan, add the onions, fry for 10 mins until lightly browned.
3. 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,
4. Add the squash and cook for a further 20 mins. Taste and add more seasoning, if necessary.
5. Heat oven to 180C/fan 160C/gas 4.
6. 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.