Name: Butter bean & squash crumble
Cook time: 2 h 15 min
Total time: 2 h 35 min
Yield: 6
Cuisine: British
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

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

Method

step 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.
step 2
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.
step 3
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.