About this recipe:A vegetarian version of the hearty French country dish, this uses canned beans for a quick and easy one-pot. It's finished in the traditional way, with a crunchy breadcrumb and herb topping, plus nuts for extra protein.
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
1 butternut squash, deseeded and cut into 1.5 cm cubes
300ml vegetable stock, hot
400g can chopped plum tomatoes
1 tbsp tomato purée
2 bay leaves
2 sprigs of fresh thyme
410g can butter beans, drained and rinsed
410g can borlotti beans, drained and rinsed
100g wholemeal or Granary breadcrumbs
50g mixed nuts, coarsely chopped
2 tbsp chopped fresh parsley
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Preheat the oven to 200°C/gas 6. Heat the oil in a flameproof casserole and gently fry the onion for 6–7 minutes until softened. Add the garlic and butternut squash and cook for a further minute, stirring all the time.
Add the stock, tomatoes with their juice, tomato purée, bay leaves, thyme and beans. Stir well (the mixture may look slightly dry at this stage, but the squash will produce extra juices as it cooks), then slowly bring to the boil. Cover the casserole with a lid and transfer to the oven to cook for 25 minutes.
Meanwhile, mix together the breadcrumbs, nuts and parsley. Remove the casserole from the oven and season to taste. Scatter the top with the breadcrumb mixture and return to the oven, uncovered, for a further 20 minutes or until the crust is lightly browned.
Use any combination of canned beans available, such as red kidney, cannellini or mixed beans, to suit your preference.