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Butter bean and dill gratin recipe

Butter bean and dill gratin recipe

8 ratings

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. See method

  • Serves 6
  • 35 mins
  • 183 calories / serving
  • Vegetarian


  • 3 tbsp olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, chopped
  • 2 tbsp tomato purée
  • ½ x 30g pack fresh dill, chopped
  • 1 tbsp red wine vinegar
  • 500ml vegetable stock
  • 2 x 400g tins butter beans, drained
  • 2 slices sourdough, diced
  • 1 lemon, zested
  • 50g feta, crumbled
If you don't have these beans, you can use any tinned bean in water

Each serving contains

  • Energy

  • 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


  1. 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 mins, or until softened and golden.
  2. Stir in the tomato purée, dill, vinegar, stock and beans. Bring to the boil, then carefully pour into a roasting dish.
  3. In a bowl, mix the sourdough with the remaining oil, lemon zest and feta. Scatter it over the bean mixture and bake for 20 mins, or until golden.

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