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Marrow and butter bean bake

This recipe was shared in the growers' letter on 24th November 2017.
The original source cited is Kitchen in the Hill.

vegetarian, vegan option, gluten free, dairy free option


1/2 a medium marrow (so probably 1/4 of a CHW one), cut lengthwise
90g dried butter beans, soaked overnight (or a small tin)
150g onion, chopped
1 clove garlic, crushed
fat/oil for frying
120g tomatoes, chopped (or a small tin)
60g grated cheese (optional)
2 tbsp parsley, chopped
1 tsp dried mixed herbs
salt & pepper
a little butter/margarine


  1. Simmer dried butter beans until soft (about 2 hours). Skip this step if using a tin.
  2. Pre-heat oven to 180C.
  3. Scoop the seeds out the marrow, and lay it in a well-greased baking tin, hollow upwards.
  4. Fry onions and garlic gently until soft but not brown.
  5. Add tomatoes and cook for 5 more minutes, then mix in all the remaining ingredients except the marrow and butter.
  6. Fork the mixture into the hollow of the marrow, and dot with the butter/margarine.
  7. Bake for 20-30 mins, until brown on top.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)