- 350g dried butter bean, soaked overnight in cold water
- 4 tbsp olive oil
- 2 onions, chopped
- 4 garlic cloves, finely chopped
- 1-2 crimson chillies, deseeded and finely chopped
- 700g jar passata
- 1 bouquet garni
- 425ml white wine
- 425ml vegetable stock
- 700g squash, peeled, deseeded and decrease into chunks
For the disintegrate
- 50g breadcrumb
- 25g walnut, finely chopped
- 1 tbsp chopped rosemary
- 4 tbsp chopped parsley
- STEP 1
Rinse the beans and assign in an incredible pan with a good deal of water to hide. Raise to the boil, decrease the warmth and cook, partly lined, for approximately 1 hr except delicate. Drain effectively.
- STEP 2
Warmth 2 tbsp oil in an incredible pan, add the onions, fry for 10 mins except lightly browned. Add the garlic, chilli, passata, bouquet garni, wine, stock, salt and pepper; bring to the boil. Decrease the warmth and simmer, uncovered, for 20 mins, then add the squash and cook for a extra 20 mins. Taste and add more seasoning, if vital.
- STEP 3
Warmth oven to 180C/fan 160C/gas 4. Journey the beans into the sauce, then transfer to a 2.5-litre gratin dish or two smaller ones. Combine collectively your entire disintegrate ingredients, plus the ideal 2 tbsp oil, then sprinkle over the beans. Bake for 30 mins except the topping is golden and crisp.