Butter bean and dill gratin recipe
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 to cook
- 183 calories / serving
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
Each serving contains
- Energy
- 765kJ 183.0kcal
- Fat
- 8g
- Saturates
- 2g
- Salt
- 1.2g
- Sugars
- 4g
of the Reference intake
Carbohydrate 19.8gProtein 7.8gFibre 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.
- See more Side dish recipes
