Butter bean & squash crumble

• dried butter bean↗350g g

  soaked overnight in cold water

• olive oil↗4 tbsp tbsp
• onions↗

  chopped

• garlic cloves↗4

  finely chopped

• red chillies

  deseeded and finely chopped

• jar passata↗700g g
• bouquet garni
• white wine↗425ml ml
• vegetable stock↗425ml ml
• squash↗700g g

  peeled, deseeded and cut into chunks

• breadcrumb↗50g g
• walnut↗25g g

  finely chopped

• chopped rosemary1 tbsp tbsp
• chopped parsley4 tbsp tbsp

Step-by-step instructions

1. 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. 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.

3. 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.