EAT: Flagelot bean crumble

1 Apr

It has been SUCH lovely weather in London recently, but now the weather seems to be on the turn again, and all of a sudden all the salads I was craving don’t seem warm or substantial enough.

This is a corker of a soul warming meal – it looks amazing when it comes out of the oven, and tastes absolutely delicious. It is adapted from the wonderful The Kitchen Revolution, one of my all time favourite cook books. I was lucky enough to work with the authors when it launched a few years ago, so I might be biased, but it hasn’t been displaced yet as the book I pull out whenever I need quick inspiration.

The base of the meal are cans of beans and tomatoes, so you can throw together a veggie version of this dish for a couple of quid (literally), and it serves four people. If you have last minute guests, this is a great meal as it is generally made from store cupboard ingredients and food that I tend to have leftover in the fridge.

I tend to add bacon and chorizo into the mix, because I am a big believer that bacon makes most things taste better (jam, cookies, pancakes – the sky’s the limit), and because this particular dish tastes amazing with chorizo.  In the version I’ve photographed, the OH used sausages, because we had some in the freezer.

To make it, I use some spray oil and fry off a few chopped up rashers of bacon. Add in a finely chopped onion, carrots and celery and fry off until softened.

Meanwhile, fry or grill some sausages until cooked. If you are using chorizo, throw it in with the frying veg.

Once the veg are softened, add in a couple of cloves of chopped up garlic. Stir a little bit then add two cans of flagelot beans (cannelini beans would probably work really well instead if you have those in the cupboard).

Next, the recipe calls for 200ml of cider, but I never really have cider in the house, so have used white wine instead.  Sizzle sizzle sizzle until it has reduced, then add a can of chopped tomatoes, a bay leaf and some pepper.  I don’t like using very much salt, especially because the bacon already adds so much, but taste it to see if you think it needs some.  Let everything bubble for 5 minutes or so.

Heat the grill.

Grate 60g of cheese (I have used cheddar and parmesan, as the book suggests, but I have also added in those tiny bits of leftover cheese that I seem to accumulate in the fridge which tastes AMAZING) and combine with 100g breadcrumbs and 40g butter, chopped into small pieces. Stir it all together with a tablespoon of herbes de provence.

Put the sausages into the bean stew if you are using them, then sprinkle half of the breadcrumb mix over the top. Put under the grill for around 5 minutes (until it is crunchy and browned on top), then take it out and stir the breadcrumb mix into the stew and add the other half of the breadcrumb mix over the top. Grill again for another 5 minutes or so.

WOW. So. So. Good. When it comes out from under the grill, it will be all bubbling with a crunchy top. Serve with a salad or some fresh kale or broccoli or anything green and fresh, really.

Recipe adapted from The Kitchen Revolution

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