1x400gtin butter beans, not rinsedplus approx. 1/3 of the liquid
6sun dried tomatoes in oil, finely chopped
15 cherry tomatoeshalved
1/2cupgreen olives, pitted, half roughly choppedplus 1/3 cup brine
1large onion, finely chopped
2garlic cloves, finely chopped
1large bay leaf
4tbspolive oilplus more for drizzling
1/2tspfine sea salt, plus plenty of pepper
Preheat the oven to 375 F/ 190 C/ gas mark 5.
Heat up 4 tablespoons of the oil in a large shallow casserole dish. Add the bay leaf, onion and garlic and cook over a low/medium heat for a minute. Add the cubed butternut squash and cook, stirring often, for about 10 minutes. Half way through add the wine.
Add the tinned tomatoes, sun dried tomatoes, beans with the brine, olives, plus the brine, oregano, salt and pepper, and stir thoroughly to combine. Dot the cherry tomatoes over the top (cut side up), pressing in gently, drizzle with a little oil and pop in the oven for 1 hour. If the top starts to brown too much cover loosely after about 45 minutes.
Remove from the oven, set aside for 5 minutes and enjoy!
Use a large shallow oven dish (rather than a smaller, deep one) so the ingredients lightly brown and caramelise on top rather than stew. Alternatively start off with a large pan and then transfer the mixture into an oven proof dish.
My herb of choice was oregano but you could also add a little basil or thyme if you like.
Use any white bean variety.
If the top starts to brown too quickly cover the casserole loosely after about 45 minutes in the oven.
Serving Suggestions: Enjoy with pasta, quinoa, rice, bread or simply on its own.
Freeze individual portions in airtight containers for up to 3 months.