Butter bean and vegetable crumble

Author: Sally Travis

Photographer: Joanna Wickham

Serves: 4

Time to make: 50 mins

Ingredients

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Crumble topping

1 cup wholemeal flour

80g light spread (we used Alfa One rice bran spread)

⅓ cup pine nuts

½ cup grated edam cheese

½ cup chopped fresh parsley

1 tablespoon olive oil

1 leek, chopped

1 clove garlic, chopped

2 carrots, peeled, chopped

1 teaspoon dried sage

½ teaspoon dried rosemary

2 courgettezucchiniXszucchini, summer squashX, chopped

1 cup mushrooms, chopped

440g can butter beans, drained and rinsed

⅓ cup white wine

2 tablespoons tomato paste

375ml can light evaporated milk (I used Carnation)

salt and pepper

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Instructions

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1 Preheat the oven to 200°C. To make the crumble topping, combine the flour and spread in a bowl and rub together with your fingers until it resembles crumbs. Add the pine nuts, cheese and parsley, combine well and put to one side.

2 Heat the olive oil in a large saucepan. Add the leek and garlic and fry lightly until softened. Add the carrots, sage and rosemary and cook for 5 minutes. Mix in the courgettes and mushrooms and cook for a further 3 minutes, then add the butter beans. Pour in the wine, wait a moment, then add the tomato paste and evaporated milk and combine thoroughly. Simmer for a few minutes until the mixture starts to thicken. Season to taste.

3 Pour the mixture into a large ovenproof dish and sprinkle over the crumble mix evenly. Bake for 20-30 minutes until the top is golden. Serve with salad.

Variations

Use cannellini beans or chickpeas in place of butter beans for a change of texture.

Nutrition Info (per serve)

Calories 556 cal

Kilojoules 2325 kJ

Protein 29.1 g

Total fat 29.4 g

Saturated fat 9.4 g

Carbohydrates 39.9 g

Sugar 9.5 g

Dietary fibre 8.8 g

Sodium 670 mg

Calcium 620 mg

Iron 4.8 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.