bean and vegetable nut crumble
How to make bean and vegetable nut crumble recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
75 g (3 oz) butter, chilled and diced
175 g (6 oz) plain flour
100 g (3½ oz) walnuts, chopped
50 g (2 oz) Cheddar cheese, grated
2 x 250 g (8 oz) packs prepared broccoli, cauliflower and carrots
500 g (1 lb) jar ready-made tomato and herb sauce
2 garlic cloves, crushed
6 tablespoons finely chopped basil leaves
400 g (13 oz) can butter beans, rinsed and drained
salt and pepper
Method:
Rub the butter into the plain flour until crumbs form. Stir in the chopped walnuts and grated cheese, season and set aside.
Remove the carrots from the packs of prepared vegetables, roughly chop and boil in a large saucepan for 2 minutes. Add the broccoli and cauliflower and cook for another minute, then drain.
Pour the tomato and herb sauce over the blanched vegetables and heat until bubbling.
Stir in the garlic, basil and butter beans. Transfer to a medium-sized ovenproof dish and scatter over the crumble mixture. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15–20 minutes or until golden and bubbling.
For butter bean and walnut pâté, tip 2 x 400 g (13 oz) cans butter beans, rinsed and drained, and the juice and finely grated zest of 1 lemon into a food processor with 1 crushed garlic clove, 4 tablespoons each of finely chopped basil and mint leaves, 50 g (2 oz) chopped walnuts, 8 tablespoons ready-made mayonnaise and 2 teaspoons Dijon mustard. Blend until fairly smooth and serve spread thickly on toasted sourdough bread with a salad. Total cooking time 10 minutes.
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| bean and vegetable nut crumble |
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