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Butter bean and dill gratin recipe
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9 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
Ingredients
- 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
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Energy
765kj
183kcal
9%
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Fat
8g
12%
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Saturates
2g
11%
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Sugars
4g
5%
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Salt
1.2g
19%
of the reference intake
Carbohydrate 19.8g
Protein 7.8g
Fibre 5.1g
Method
- 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.
- 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 mins, or until golden.
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