Ingredients

• 800g canned butter beans
• 4 tbsp olive oil
• 2 onions chopped
• 4 garlic cloves, finely chopped
• 700g jar passata
• 1 tsp mixed herbs
• 800 ml vegetable stock
• 700g squash, peeled, deseeded and cut into chunks

For the Crumble

• 50g wholemeal breadcrumbs
• 25g walnuts, finely chopped
• 1 tbsp chopped rosemary
• 4 tbsp chopped parsley

Method

1. Heat 2 tbsp of oil in a large pan, add the onions and fry for 10 mins until lightly browned.
2. Add the garlic, passata, mixed herbs, stock, salt and pepper. Bring to the boil.
3. Reduce the heat and simmer, uncovered for 20 mins.
4. Add the squash and cook for a further 20 mins. Adjust seasoning if required.
5. Heat the oven to 180C/fan 160C/gas 4.
6. Stir the butter beans into the sauce, and then transfer into a 2.5 litre casserole dish.
7. Mix together all the crumble ingredients plus the 2 remaining tbsp of olive oil and sprinkle over the beans.
8. Bake for 30 mins until the topping is golden and crisp.

This really is delicious. It feeds 6, but as there are only 2 of us I transfer into 3 gratin dishes, top with crumble and then freeze 2 of the dishes for quick ready meals. They just need defrosting and then the final cook in the oven. Serve with fresh green beans and broccoli for a dinner less than 500 calories but packed full of vitamins.