Mixed Bean and Vegetable Crumble

By pedro.smith1@hotmail.com

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Rate this recipe 3.7/5 (104 Votes)

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Ingredients

1 large onion
4½oz/125g tin of red kidney beans
4½oz/125g tin of butter beans
4½oz/125g tin of chickpeas
2 courgettes
2 carrots
4 tomatoes peeled and chopped
2 celery sticks
300ml vegetable stock
2 tbsp tomato puree
Crumble topping:
3oz/85g wholemeal breadcrumbs
1oz/25g hazelnuts
4oz/115g grated cheese

Details

servings 4
Level of difficulty Average
Cost Average budget

Preparation

Step 1

Heat oven to 180°c / 350°f / gas mark 4

Step 2

Put the onion, kidney beans, butter beans, chickpeas, courgettes, carrots tomatoes and celery in a large ovenproof dish

Step 3

Mix together the stock and tomato puree and pour over the vegetable

Step 4

Bake for 15 minutes

Step 5

Put the topping ingredients in a large bowl and mix together well

Step 6

Remove the vegetables from the oven and sprinkle over the topping. Do not press it down

Step 7

Bake for 30 minutes and serve

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