Butter bean and vegetable crumble
Nutrition Info.(per serve)
- Crumble topping
- 1 cup wholemeal flour
- 80g light spread (we used Alfa One rice bran spread)
- 1/3 cup pine nuts
- 1/2 cup grated edam cheese
- 1/2 cup chopped fresh parsley
- 1 tablespoon olive oil
- 1 leek, chopped
- 1 clove garlic, chopped
- 2 carrots, peeled, chopped
- 1 teaspoon dried sage
- 1/2 teaspoon dried rosemary
- 2 courgetteszucchini, summer squashX, chopped
- 1 cup mushrooms, chopped
- 440g can butter beans, drained and rinsed
- 1/3 cup white wine
- 2 tablespoons tomato paste
- 375ml can light evaporated milk (I used Carnation)
- salt and pepper
Total fat 29.4g
Saturated fat 9.4g
Dietary fibre 8.8g
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.
Use cannellini beans or chickpeas in place of butter beans for a change of texture.