Leek and Bean Crumble

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An easy leek and bean crumble recipe with cannellini beans and fried leeks in a flavoursome mustard, cider and thyme sauce, topped with a golden cheesy crumble. It's hearty autumnal fare that's surprisingly quick to prepare. The whole thing is ready for the table in just 45 minutes - perfect for busy weeknights.

Prep Time20

Cook Time25

Course: Main Course

Cuisine: British

Keyword: cider, crumble, leeks, one-pot, vegetarian, white beans

Servings: people

Calories: 689kcal

Author: Choclette @ Tin and Thyme

Ingredients

Filling

1 tbsp olive oil
15 g unsalted butter
2 leeks trimmed and sliced
1 pinch sea salt
4 sprigs fresh thyme
150 ml cider dry works better than sweet
1 tbsp wholegrain mustard or ½ tbsp dijon or English mustard
480 g cooked cannellini beans (2 x 400g tin) or white beans of your choice
200 ml light vegetable stock (I used bean stock from jar)
good grinding of black pepper

Crumble

175 g wholemeal flour (whole wheat) (I used wholemeal spelt)
25 g rolled oats (porridge oats)
1 pinch fine sea salt
85 g unsalted butter fridge cold - diced
125 g mature cheddar cheese grated
2 tbsp parsley (optional) finely chopped

Metric - US Customary

Instructions

Heat the oil in a large pan. Add the butter, followed by the leeks and salt. Fry the leeks over a gentle heat for around 8 minutes until soft and sweet, but not coloured. Stir occasionally to ensure they're evenly cooked and don't burn.
1 tbsp olive oil, 15 g unsalted butter, 2 leeks, 1 pinch sea salt
Strip the thyme leaves from the stalks, add to the pan and stir. Fry the leeks for a further minute.
4 sprigs fresh thyme
Add the cider and allow to bubble for a minute or two. You want the liquid to reduce and concentrate its flavour.
150 ml cider
Drain and rinse the beans, unless using jarred ones.
480 g cooked cannellini beans
Add the mustard, beans and stock. Cover and cook gently for 4-5 minutes or until you have a thickish sauce.
1 tbsp wholegrain mustard, 200 ml light vegetable stock
Season with more salt, if needed, and a good grinding of black pepper.
good grinding of black pepper
Whilst the leeks are cooking, make the crumble topping.
In a wide mixing bowl, rub the cubes of butter into the flour, oats and salt with your fingertips until the mixture resembles coarse breadcrumbs. Or use the pulse setting on a food processor to do this for you.
175 g wholemeal flour (whole wheat), 25 g rolled oats (porridge oats), 1 pinch fine sea salt, 85 g unsalted butter
Add the cheese along with the parsley, if using. Give a good stir.
125 g mature cheddar cheese, 2 tbsp parsley
Set the oven to 190℃ (170℃ fan, 375℉, Gas 5).
Pour the beans into a large shallow oven-proof dish, measuring roughly 30cm x 20cm (12 x 8 inch) or 25cm (10 inch) for a round one. Then spoon the crumble over the top. Press it down lightly with the back of a spoon into an even layer.
Place in the centre of the oven and bake for 25 minutes or until the sauce is bubbling up around the edges and the topping is crisp and golden.
Serve straight from the oven to the table and accompany with steamed broccoli or your greens of choice and any remaining cider.

Notes

For additional flavour, nutrition and interest, I recommend adding parsley to the crumble topping.

For a more textured crumble, swap the porridge oats for jumbo oats.

Use buckwheat flour or a general purpose gluten-free flour for a gluten-free crumble.

For a nutty topping instead of a cheesy one, swap the cheddar for hazelnuts - either roughly ground or finely chopped.

You’ll find additional tips and info about this recipe in the main body of the post.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition