Curried Bean Croustade's picture

Dec. 23, 2011


For making crust
Whole meal breadcrumbs 4 Ounce (125 Gram)
Whole meal flour 1 Ounce (25 Gram)
Peanuts 1 Ounce (25 Gram)
Oatmeal 2 Ounce (50 Gram)
Salt 1/2 Teaspoon
Dried marjoram 1 Teaspoon
Butter 4 Ounce (125 Gram)
For the filling
Eggs 2
Milk 5 Fluid Ounce (150 Milliliter)
Chopped parsley 2 Tablespoon
Vegetable stock powder 1 Teaspoon
Canned butter beans/Cannelini beans 14 Ounce (1 Tin, 400 Gram)
Curry powder 1 Teaspoon
Salt To Taste
Black pepper To Taste



1. Set the oven to gas mark 6, 400°F (200°C) and heat it.


2. In a bowl combine flour, breadcrumbs, oatmeal, peanuts, salts and herbs.

3. Take a saucepan, melt the butter or microwave it.

4. Take a greased 8 inch baking tin and press the crumb dough into it and bake for 10 minutes.

5. Allow the crumb case to cool.

6. Prepare the filling - In bowl combine parsley, eggs, curry powder and stock powder.

7. Stir in drained beans and season according to taste preferences.

8. Add filling to crumb case and bake for about 35 minutes until they set.


9. Serve the Curried Bean Croustade with salad or hot vegetables.

Recipe Summary

Difficulty Level: Easy
Cook Time: 45 Minutes
Ready In: 45 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 2348Calories from Fat 1108

 % Daily Value*

Total Fat 130 g200%

Saturated Fat 66 g330%

Trans Fat 0 g


Sodium 2393 mg99.71%

Total Carbohydrates 218 g72.7%

Dietary Fiber 43 g172%

Sugars 10 g

Protein 84 g168%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet