Butter bean and vegetable crumble
- 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 courgetteszucchini, 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
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.
Nutrition Info (per serve)
Total fat 29.4g
Saturated fat 9.4g
Dietary fibre 8.8g
Use cannellini beans or chickpeas in place of butter beans for a change of texture.
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