Borlotti bean, Leek and Mushroom Crumble

I’m a big fan of a crumble! Savoury crumbles are a great way to serve up veg in a new and exciting way. This borlotti bean one is a delicious alternative to the Sunday roast. With big, hearty flavours, it’s super comforting. A treat for vegans and non-vegans alike!

45 minutes, serves 2

Can of borlotti beans
Vegetable stock (500ml)
Glass of white wine
Tomato puree
Fennel seeds
2 big leeks, diced
Mushrooms (300g), diced
2 garlic cloves, finely diced
Two slices of bread
Rosemary stalk
Garlic clove
Olive oil
Salt & Pepper

1) Pre-heat the oven to 180C. Put a saucepan on a medium heat. Add a glug of olive oil along with the leeks, garlic, mushrooms and a teaspoon of fennel seeds. Saute gently for about 20 minutes until the mixture is sweet and sticky.
2) Add a drained can of borlotti beans to the leek mixture along with a squeeze of tomato puree. Add the white wine and simmer to cook off the alcohol. Add 500g of vegetable stock. Season with salt and pepper, bring to the boil, then turn down and simmer for 10 minutes while you make the breadcrumbs.
3) In a food processor tear up a couple of slices of bread, long with the garlic, rosemary and the zest of a lemon. Add a glug of olive oil, season and blitz. The texture should resemble wet sand.
4) Assemble the crumble in a oven proof dish. Pour the borlotti bean mixture in to the dish, sprinkle over the crumble. Bake in the oven for 15-20 minutes until the crumble topping is brown and crunchy.

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