Vegetables Recipes - Crumb-topped Broad Bean Casserole

  
 

Vegetables Recipes - Crumb-topped Broad Bean Casserole

Ingredients                     

  • 175 g/8 oz/1 1/2 cups elbow macaroni

  • 450 g/1lb/4 cups fresh, shelled or frozen broad (lima) beans

  • 4 hard-boiled (hard-cooked) eggs, quartered

  • 40 g/1/3 cup plain (all-purpose) flour

  • 450 ml/2 cups milk

  • 50 g/2 oz/1/4 cup butter

  • 1 bay leaf

  • 50 g/2 oz/1/2 cup grated Parmesan cheese

  • 25 g/1 oz/1/2 cup breadcrumbs

Method:

  1. Cook the pasta according to the packet directions. Drain, rinse with boiling water, drain again and place in a lightly greased ovenproof dish.

  2. Meanwhile, cook the beans in a little boiling, salted water until tender. Drain. Spoon half the beans over the pasta. Top with the eggs, then the remaining beans.

  3. Meanwhile, whisk the flour with a little of the milk in a saucepan until smooth.

  4. Stir in the remaining milk and add 40 g/3 tbsp of the butter and the bay leaf. Bring to the boil and cook for 2 minutes, whisking all the time.

  5. Season to taste and stir in 25 g/1/4 cup of the Parmesan. Pour over the beans.

  6. Melt the remaining butter, stir in the breadcrumbs and remaining Parmesan.

  7. Sprinkle over the top and bake at 200°C/400°F/gas mark 6 for about 25 minutes or until golden and bubbling.