- 2 teaspoons olive or sunflower oil
- 1 onion, chopped
- 4 ounces mushrooms, sliced
- 4 ounces carrots, peeled and sliced
- 1 small cauliflower, cut into florets
- 2 teaspoons chopped fresh rosemary
- 1 tablespoon wholemeal flour
- ½ pint vegetable stock
- Salt and freshly ground black pepper
- 1 (15 ounce) can butter beans
- 1 (8 ounce) can kidney beans
- 2 ounces jumbo oats
- 2 ounces 100% wholemeal flour
- 1 ounce hazelnuts, chopped
- 1½ ounces low fat spread
Heat the oil over a moderate heat in a large frying pan and fry the onion, mushrooms carrots and cauliflower. Cover and cook for 5 minutes stirring frequently. Sprinkle on the rosemary and flour and cook for 2-3 minutes. Pour on the stock bring to the boil and simmer gently for 2 minutes. Stir in the seasoning, butter beans and kidney beans. Put the mixture into a casserole or ovenproof dish.
For the topping, mix together the oats, flour, hazelnuts and low fat spread. Sprinkle on top of the vegetables. Bake at 350°F for 30 minutes. Serve hot.
- Yields: 4-6 servings
- Preparation Time: 1 hour and 30 minutes
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