Butter bean and dill gratin recipe

  • Serves 6
  • 35 mins
  • 183 calories / serving
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This hearty butter bean gratin is packed with flavour. The addition of gooey feta and crispy sourdough breadcrumbs make it a seriously satisfying side dish.

Preheat the oven to gas 6, 200°C, fan 180°C. In a large pan, heat 2 tbsp of the olive oil. Add the onion and garlic and cook, over a low-medium heat, for 10 minutes, or until softened and golden.

Stir in the tomato purée, dill, vinegar, stock and beans. Bring to the boil, then carefully pour into a roasting dish.

In a bowl, mix the sourdough with the remaining oil, lemon zest and feta. Scatter it over the bean mixture and bake for 20 minutes, or until golden.

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  • Ingredients

  • 3 tbsp olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, chopped
  • 2 tbsp tomato purée
  • 1/2 x 30g pack fresh dill, chopped
  • 1 tbsp red wine vinegar
  • 500ml (17fl oz) vegetable stock
  • 2 x 400g tins butter beans, drained
  • 2 slices sourdough, diced
  • 1 lemon, zested
  • 50g (2oz) feta, crumbled
  • Energy 765kj 183kcal 9%
  • Fat 8g 12%
  • Saturates 2g 11%
  • Sugars 4g 5%
  • Salt 1.2g 19%

of the reference intake
Carbohydrate 19.8g Protein 7.8g Fibre 5.1g

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