Butter bean & squash crumble

Ingredients

• 350 g butter dried cold
• 4 tbsp olive oil 
• 2  onion chopped
• 4  garlic clove finely chopped
• 1  pepper flakes red deseeded finely chopped
• 700 g passata 
• 1  bouquet garnic 
• 425 ml wine 
• 425 ml vegetable stock 
• 700 g baby squash peeled deseeded cut into chunks
• 50 g breadcrumbs 
• 25 g walnuts finely chopped
• 1 tbsp rosemary chopped
• 4 tbsp parsley chopped

Equipment

• frying pan
• oven

Directions

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.
2. Drain well.
3. Heat 2 tbsp oil in a large pan, add the onions, fry for 10 mins until lightly browned.
4. 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.
5. Heat oven to 180C/fan 160C/gas
6. Stir the beans into the sauce, then transfer to a 2.5-litre gratin dish or two smaller ones.
7. Mix together all the crumble ingredients, plus the remaining 2 tbsp oil, then sprinkle over the beans.
8. Bake for 30 mins until the topping is golden and crisp.