This is a really hearty one-pot dish. My mum used to make beans to go with sausage and mash and this reminds me of that meal! It was one of my favourites! Although I don’t eat sausages any more, beans (in one form or another) are a staple, and our little girl loves them too. This dish is warming, if you’re using dried beans it takes a while, but it could be made very quickly if you opt for canned beans. The cheesy scone topping makes it a sort of stew / pie hybrid. For me it’s better than either! The bottom of the scone topping will absorb the cooking juices and the top will be pure cheesy scone. The best of both worlds. If you have a favourite scone recipe definitely use it… And any of the vegetables could be substituted with whatever is seasonal, or available in your fridge!
For the filling:
250g 10-bean mix (or equivalent canned or other dried beans)
3 cloves garlic
1 jalapeno pepper (or a warming but not too hot chilli)
2 tsp dried mixed herbs
1 tsp sea salt
Generous crack of black pepper (about 10 turns of the mill)
3 cavalo nero leaves
250g sweet potato
2 sprigs fresh rosemary
1 large glass red wine
For the scone topping:
200g organic self-raising flour
50g salted butter
25g grated mature cheddar
120mls whole milk
handful chopped chives
For the beans:
1. If you’re using dried beans they need to be soaked in cold water over night.
2. Once they’re soaked, drained and rinsed they need to be covered in water again, brought to the boil and simmered for an hour to an hour and a half on the hob.
3. Once the beans are cooked (or you have the equivalent volume in cooked beans) it’s time to start the veg filling.
4. Add a couple of tbsp olive oil to a cast iron pan, one that transfers from hob to oven easily (or use a saucepan and transfer to a casserole dish later).
5. Finely chop 2 leeks and 3 cloves garlic and soften in the pan for a few minutes.
6. Add the chopped jalapeno, herbs, salt and pepper and stir.
7. Chop the cavalo nero leaves and sweet potato in to bite sized chunks and add to the pan.
8. Add 2 sprigs of fresh rosemary and the glass of wine. Stir.
9. Add the beans and cover with water. Simmer while you make the scones.
For the scone topping:
1. In a mixing bowl combine the butter and flour together to form a breadcrumb consistency.
2. Stir through the grated cheddar & chopped chives.
3. Beat the egg and milk together.
4. Using a dough hook on a food processor or spoon in the bowl mix the egg and milk in to the flour mixture until a dough forms.
For the cobbler:
1. Pre-heat the oven to 180C.
2. If the beans are not already in an oven-proof dish transfer now.
3. Cut the scone dough in to 8 pieces and roll each piece in to a ball. Slightly flatten each ball and place on top of the bean mix around the edges of the dish to create a circular scone crust.
4. Cover with additional grated cheddar.
5. Bake in the oven for 20-25 minutes or until the scones are risen and brown on top.
2 thoughts on “10-Bean Vegetable Cobbler with Cheddar Scone Topping”
Yum! This looks delicious and so full of veg.
I think I might have to give this a go before the winter’s out.
Thanks! Let me know how it goes! Xx