butter bean and vegetable crumble
How to make butter bean and vegetable 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 × 250 g (8 oz) packs prepared peas, 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, drained and rinsed
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 for 2 minutes. Add the peas and cauliflower and cook for another minute, then drain.
Meanwhile, heat the tomato and herb sauce in a large saucepan until bubbling.
Stir in the garlic, basil, butter beans and blanched vegetables. 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 & walnut pâté, tip 2 × 400 g (13 oz) cans butter beans, rinsed and drained, and the juice and finely grated zest of 1 lemon into a blender or 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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| butter bean and vegetable crumble |
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