TOTAL TIME: PREP 25 mins COOK 2 hrs, 15 mins

Ingredients -

350g dried butter beans, 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 breadcrumbs
25g walnuts, finely chopped
1 tbsp chopped rosemary
4 tbsp chopped parsley

Directions -

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.