Mixed Bean and Vegetable Crumble
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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Chef Tips and Tricks
How to trim and tie a roast
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