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Leek and Butter Bean Crumble

Leek and Butter Bean Crumble
  • Prep
    Preparation Time 10 minutes
  • Total
    Cooking Time 45 minutes
  • Serving
    Preheat to 180 degrees Serves 4

Leek and Butter Bean Crumble

Let's get cooking

An easy recipe for a wholesome and delicious main dish, using Original Creamy Sheese   and Mature Cheddar Style Sheese, that will warm your family on these stormy nights!



For the leek base 

  • 1 tablespoon olive oil
  • 2 large leeks, sliced
  • 2 cloves garlic, crushed
  • 1 vegetable stock cube + 100ml boiling water
  • 2 teaspoons mixed herbs
  • 1 x tub Original Creamy Sheese
  • 50ml dairy-free milk
  • 1 tablespoon cornflour
  • 2 large handfuls spinach
  • 1 x can butter beans, drained

For the Sheese crumble 


  1. Preheat the oven to 180 C.
  2. Heat the oil in a large pan, then add the leeks and garlic and cook for 10 minutes.
  3. Dissolve the stock cube in the water then add to the pan with the herbs and simmer for 10 minutes. Add in the Creamy Sheese, milk and cornflour and continue stirring until thickened.
  4. Stir in the spinach leaves and butter beans and heat through, then remove from the heat and tip into an ovenproof dish.
  5. Mix together the flour, oats, sunflower seeds and herbs in a bowl. Rub in the spread with your fingertips to form a crumble mixture. Scatter this over the butter bean mix to cover then sprinkle over the grated Sheese.
  6. Bake for 20-25 minutes until golden and bubbling - then serve!

You will need