Ok I know a crumble is usually sweet – but it doesn’t have to be that way! This Herby Bean Crumble is a great way of making beans less of a side and more of a main meal. It’s easy to throw together and freeze in advance so you can serve it with a dinner or just enjoy on its own with a salad or vegetables. I also love this as an alternative baked potato topping.
You can use four different tins of beans or ready mixed ones. I also use beans I have boiled up from dried in a big batch, just use the final cooked weight to measure. When it comes to cheese I think a nice strong Cheddar works well, but adjust to suit your palette.
Herby Bean Crumble
- 1 tbsp oil
- 2 red onions, finely sliced
- 3 cloves of garlic, minced
- 4 (400g) tins of cooked beans, drained
- 2 (400g) tins of chopped tomatoes
- 1 tsp Marmite (or Vegemite or any yeast extract)
- 1 tsp dried oregano
- ½ tsp dried sage
- ½ tsp dried rosemary
- 3 bay leaves
- Black pepper
- For the crumble:
- 100g wholemeal plain flour
- 50g cold butter
- 100g rolled oats
- 75g grated cheddar cheese
- Step 1 Soften the onion and garlic in the oil in a large saucepan, lid on, for around 5mins.
- Step 2 Add the tins of tomatoes, Marmite, oregano, sage, rosemary and bay leaves. Stir well and cook with the lid on for 10mins on a medium heat.
- Step 3 Remove the bay leaves.
- Step 4 Add the beans and combine, cook on a medium heat for 5mins.
- Step 5 Pour into a large bake-safe serving or casserole dish.
- Step 6 Preheat the oven to 200°C fan / 220 °C/ Gas 7
- Step 7 Make the crumble by grating the flour and cold butter together. Then add the cheese and rolled oats and mix well. Sprinkle over the top of the bean mix.
- Step 8 Bake for 25 minutes until the top is crisp and browning.