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Vegetable and butter bean crumble

Vegetable and butter bean crumble

Name: Vegetable and butter bean crumble
Yield: Serves 4
Cuisine: British recipes
Ingredients: 75g butter, chilled and diced; 175g plain flour; 50g Cheddar (or vegetarian alternative), grated; 2 x 250g packs prepared vegetables (broccoli, cauliflower and carrots); 500g jar tomato and herb sauce; 420g can butter beans in water, drained and rinsed

Easy
November 2009

Easy
November 2009

Serves 4
Takes 10 minutes to make and 20 minutes to cook

This easy vegetable crumble recipe is quick to prepare if you have vegetarian guests for dinner.

Vegetarian recipes

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Ingredients

75g butter, chilled and diced
175g plain flour
50g Cheddar (or vegetarian alternative), grated
2 x 250g packs prepared vegetables (broccoli, cauliflower and carrots)
500g jar tomato and herb sauce
420g can butter beans in water, drained and rinsed

Method

Preheat the oven to 200°C/fan180°C/gas 6.
Rub the butter into the plain flour until crumbs form. Stir in the grated Cheddar, season and set aside.
Remove the carrots from the packs of prepared vegetables, roughly chop and boil for 2 minutes. Add the broccoli and cauliflower and cook for another minute, then drain.
Meanwhile, heat the tomato and herb sauce in a large saucepan until bubbling. Stir in the drained butter beans and blanched vegetables. Tip into a 1.75-litre ovenproof dish and scatter over the crumble.
Bake for 20 minutes until golden and bubbling. Serve with a winter leaf salad, if you like.