BUTTER BEAN & SQUASH CRUMBLE

Butter bean & squash crumble image

High in fibre, a good source of iron and counts as 4 of your 5-a-day, this is the ideal healthy and warming winter dish

Provided by Mary Cadogan

Categories Dinner, Lunch, Main course, Supper

Time 2h35m

Number Of Ingredients 14

Ingredients

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

Steps:

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, then 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.

Nutrition Facts : Calories 428 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 18 grams sugar, Fiber 13 grams fiber, Protein 17 grams protein, Sodium 0.93 milligram of sodium