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Bean and vegetable crumble with cheesy pesto topping

Bean and vegetable crumble with cheesy pesto crumb - heaps of flavour, with loads of veggies and crispy cheese! It's a great fridge clearer, just use whatever veg you have to hand.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main meal
Cuisine: Italian
Servings: 4 people
Calories: 449kcal
Author: Becca Heyes


For the vegetable mixture:

  • 1 tbsp oil
  • 2 bell peppers, sliced or diced (I used yellow and red)
  • 1 red onion, sliced or diced
  • 1 small head broccoli, cut into bitesize florets (~ 140g / ~ 1 1/2 cups when chopped)
  • ~ 8 medium mushrooms, diced
  • 3 cloves garlic, minced
  • 280 g (~ 1 cup) marinated artichoke hearts, drained and cut into bitesize pieces
  • 400 g tin pinto beans, drained (240g, or ~ 1 1/4 cups, when drained) - or any other kind of tinned bean
  • 1/2 tbsp basil pesto
  • 50 g cheddar cheese, grated (~ 1/2 cup when grated)
  • Salt
  • Black pepper

For the crumble topping:

  • 50 g (~ 1/4 cup) plain flour
  • 35 g (~ 2 1/2 tbsp) butter
  • 35 g (scant 1/4 cup) rolled oats
  • 60 g cheddar cheese, grated (~ 2/3 cup grated)
  • 1/2 tbsp basil pesto
  • Salt
  • Black pepper

To serve:

  • Fresh parsley (optional)


  • Heat a dash of oil in a large frying pan, and add the peppers, onion, broccoli, and mushrooms. Cook over a medium heat for 5 minutes, stirring regularly, until the vegetables are fairly soft, but still have a little bit of bite (the broccoli will probably still be quite crisp).
  • Add the garlic, artichokes and beans, and cook for a few more minutes, then remove from the heat. Add the pesto and cheddar cheese, and mix thoroughly. Season to taste.
  • Heat the oven to 190°C (Gas Mark 5 / 375°F).
  • To make the cheesy pesto crumb, use your fingertips to rub together the plain flour and butter in a mixing bowl. Stop when the mixture resembles breadcrumbs - you don't want it to come together into a ball (it doesn't matter if it's not perfectly mixed - don't overwork it). Add the oats, grated cheese, and pesto, along with a pinch of salt and pepper. Use a fork to mix everything together - again, it doesn't matter if it's not perfect, just try to mix the pesto through as best as you can.
  • Transfer the vegetables to a baking dish, and top with the cheesy crumble mixture. Bake for around 30 minutes, or until the topping is golden brown and crispy. Serve topped with fresh parsley, if desired.


Serving: 1portion | Calories: 449kcal | Carbohydrates: 41.6g | Protein: 17.8g | Fat: 25.3g | Saturated Fat: 11.7g | Cholesterol: 49mg | Sodium: 395mg | Potassium: 690mg | Fiber: 8.6g | Sugar: 4.6g | Calcium: 230mg | Iron: 4.3mg