Recipe: Butter bean crumble

Just made this, haven't eaten yet (it's for this evening), but the bits I've tasted are nice.  The costing is a bit of a cheat as the three tomatoes were a 'handout' so didn't cost me anything and the butter was taken from my weekly allowance so has already been costed in.  Still, that's real life.  Whatever the cost, this is a nice recipe and easy too, with lots of vegetables in it.  I've copied and pasted from a word document, hence the 'odd' layout.  If I remember, I will add a photo this evening

Ingredients to make two individual portions

                          Bottom

50g	plain flour	3.5p
24g	butter	A
20g	oats	1.5p
	salt and mixed herbs	1p
	Top
small	onion, chopped	3p
34g	yellow pepper, chopped	10p
20g	chestnut mushroom, chopped	8p
3	medium tomatoes, chopped	free
10ml	olive oil	4p
1/2	can of value chopped tomatoes	16p
1/2	of 100g of butterbeans, weighed raw, soaked and cooked	9p
	salt, pepper, herbs, stock cube paste	2p
	Total	59p (ish)
	Each portion	29.5p

Method

The bottom

Heat the olive oil in a small to medium frying pan or saucepan.

Add the oil and sauté until softening, stirring from time to time.

Add the yellow pepper and mushroom and sauté a short while longer.

Add the chopped tomatoes and ditto

Add the half can of chopped tomatoes, butter beans, salt, pepper, sugar and stock paste to taste and stir well.

The top

Rub the butter into the plain flour until it resembles breadcrumbs

Add salt, herbs and the oats and mix well

If you’re feeling flush, you could add some finely grated cheese at this point.

Divide the butter bean mixture between two ovenproof dishes, sprinkle over the topping and bake at about 180C for around 25 to 30 mins until the top is brown and cooked.

Eat with vegetables.

I can see myself using crumble topping a lot - it is cheap and tasty!