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June 16, 2019

Provencal Bean Crumble

Posted on June 22, 2011 by in eggs, vegetarian

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Provencal Bean Crumble

Provencal Bean Crumble, bacon hollandaise and perfectly poached eggs, seriously, it does not get any better than this.


Everything about this recipe works, the fact that you can feed a crowd, prep a day before and it still tastes so good. Win win for me! The other good thing is that you can play with flavors. If you want to go the Mexican route, replace the thyme with cumin and coriander. If you love Spanish food, add some smoked paprika and chili. The wow factor here is the crumb topping. Guests love it!  It has the same comfort as an Apple Crumble, but it is savory! The cheesy Crumble transformed a simple bean stew to something really moreish and delicious.

Provencal Bean Crumble

Provencal Bean Crumble

Ingredients for bean stew
250g bacon, chopped
large onion, finely chopped
1 red pepper, chopped
2 cloves garlic finely chopped
a few sprigs fresh thyme or 1 tsp cumin for a more Mexican flavor
olive oil
410 g can chopped tomatoes
80 g tomato paste
1 teaspoon sugar

juice and zest from 1 lemon
2 cans beans 4-in-1 works well – drained and rinsed
salt and pepper to taste

Provencal Bean Crumble

Crumble Topping:
1 cup flour
5 T cold butter, cubed
salt / pepper
½ cup grated
Parmesan cheese
fresh thyme
1 tablespoon cold water

Serve with a dollop of sour cream, grated cheddar and coriander

Method:
Preheat oven to 180 C.
In a saucepan, fry bacon until slightly brown. Remove bacon and keep the oil. Add onion, pepper, thyme and cook for about 5 minutes. Add the tomatoes, lemon juice and zest and tomato paste and cook for about 5 minutes. Add the beans, salt, sugar and pepper to taste and simmer for 3-5minutes. Remove from the heat.

Place all the ingredients for the crumble in a food processor and blitz until you have a coarse crumble.
Sprinkle the crumb mixture over the bean mixture and cook for about 45-50 minutes or until crumb topping is golden brown. Garnish with fresh coriander, sour cream and grated cheddar. Serve this with perfectly poached eggs and warm hollandaise!

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9 Responses to “Provencal Bean Crumble”

  1. Kristy 22 June 2011 at 11:45 pm #

    Mmmmmm, this dish looks delicious 😉 Thanks for the invite, I had tons of fun cooking with you today!

  2. bellini 23 June 2011 at 2:52 am #

    I'd have to say that I'd gravitate towards this dish if set on a buffet table, in fact I might just ward off all interlopers:D

  3. Marisa 23 June 2011 at 9:07 am #

    Clever! Mexican dishes can very quickly get same-old same-old, but this crumb topping really jazzes it up.

  4. Sam 23 June 2011 at 9:09 am #

    It looks delicious and my favourite kind of food, but may I just ask is it really Mexican? not a chilli in sight and Parmesan crumb? Quite French Provencal I would have thought?

  5. Nina 23 June 2011 at 11:08 am #

    Kristy – it was a pleasure to cook with you too!!

    val – I must say, this dish wet down really well with my children too!

    marisa – for sure

    Sam – you are right, we omitted the chili because the list of ingredients was too long. Will fix it right away!

  6. PinkPolkaDot 23 June 2011 at 7:18 pm #

    Sounds really wonderful!!

  7. That Girl 23 June 2011 at 8:00 pm #

    I can't wait to try the crumble topping

  8. Aarthi 24 June 2011 at 8:15 am #

    Hai Dear

    This looks yummy….you have a lovely blog…Please check out my blog..It is for food lovers and person who love to cook..You could find so many recipes that you can easily try at home..I update this blog on a regular basis…So please follow me and motivate me..Thank you
    http://yummytummy-aarthi.blogspot.com

    Aarthi

  9. Mary 26 June 2011 at 3:26 pm #

    What a perfect dish for a family get together or church supper. It really looks delicious. I can count on anything you feature being tasty and devoured by my family. Have a wonderful day, Nina


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