FoodMonger and My Easy Cooking Cook for RSG

Mexican Bean Crumble:

Mexican Bean Crumble 5

Yesterday I was invited by Nina Timm to cook with her at My Easy Cooking HQ. I was asked to bring a recipe that was easy, tasty and great for winter. When I was at varsity and relied on a shoe-string budget for groceries I had to come up with healthy-cheap meals. Out of the shoe-string budget (and my dear friend Renee will second this) I created some deliciously cheap meals, one of them being Mexican beans on toast. Beans and tomatoes are cheap and delicious when cooked together and so healthy. So when Nina asked for something simple I could not resist sharing my bean recipe, however I decided to make it a little more interesting and I suppose a little more sophisticated (not that there’s anything wrong with beans on toast!) and less student-e. What I came up with was a Mexican Bean Crumble. It’s just as easy as beans on toast, but with the sophisticated touch of a classy crumble.

Any food blogger will agree with me when I say it is so much fun cooking a dish with a fellow food blogger and not just any food blogger but Nina Timm who has been blogging since 2007. The morning started with coffee, a discussion of free-range products, an air-fryer that makes chips out of thin air! And duck eggs.

We began to cook, Nina did a fab job at chopping all the essentials, I made a bit of a “clunky” crumble, and was treated or rather rewarded with a fried duck egg served with a little bit of the left-over beans, and chips fried in air (you’ll have to speak to Nina if you want to find out the secret behind these delicious oil-free chips).

With a belly full of duck egg, the crumble was ready to be styled and photographed. Nina is to thank for the beautiful pics – she photographed and styled the pics for this entry. I hope you like the dish and oh I forgot to mention the reason behind going to Nina‘s. Every Thursday morning on RSG 104FM just after 9 Nina features a different blogger and a recipe from their blog so make sure you tune in every Thursday at 9am for great recipes and an incite into the food bloggers of SA.

Thanks Nina for the great morning, coffee, delicious lunch and the styling and photograph tips.  Take a look at for delicious, but easy  recipes by Nina.

Mexican Bean Crumble

Mexican Bean Crumble 7

Mexican Bean Crumble


250g bacon, chopped
1 onion, finely chopped
1 red pepper, chopped
2 cloves garlic – finely chopped

1 chilli, seeds removed and finely chopped

fresh thyme
olive oil
1 can chopped tomatoes
1 small can tomato paste
1/2 teaspoon sugar

1/2 cup water
2 cans beans – 4-in-1 works well
salt and pepper to taste

Crumble Topping:
1 cup flour
5 tablespoons cold butter, cubed
salt / pepper
½ cup Parmesan cheese
fresh thyme
1-2 tablespoons of cold water

Serve with a dollop of sour cream, grated cheddar and coriander


Preheat oven to 190 degrees Celsius.
In a saucepan, fry bacon until slightly brown. Remove bacon and keep the oil. Add onion,garlic, chilli, pepper and thyme and cook for about 5 minutes. Add the tomatoes and tomato paste and cook for about 10 minutes. Add water and sugar, and salt pepper to taste and simmer for another 5-7 minutes. Remove from the heat.

Drain the beans. Add the beans to the tomato mixture and stir in the bacon. Taste and add salt and pepper if necessary.

In a bowl, mix the flour, butter, salt, pepper, thyme and Parmesan and rub the mixture until you have crumbs. Sprinkle water over mixture and mix with a fork.
Place bean mixture in a large casserole dish or a few small dishes and top with the crumb mixture. Place crumble in the oven and bake for about 45-50 minutes or until crumb topping is golden brown. Garnish with fresh coriander, sour cream and grated cheddar. .

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