Glazed Kidney Beans Crumble
A glazed British kidney bean crumble with brussels sprouts, leeks and parsnips, finished with wholegrain mustard, HP sauce and thyme, served over suet dumplings.
Ingredients
Instructions
Halve the brussels sprouts and slice the leeks and parsnips into rounds.
Season the kidney beans and braise them over medium-high heat until lightly caramelized at the edges, about 7 minutes.
Add the brussels sprouts, leeks and parsnips to the pan and let them soften for around 3 minutes.
Stir in the wholegrain mustard, HP sauce and thyme, coating the vegetables well.
Separately, cook the suet dumplings according to the packet directions.
Cover the beans and vegetables and let them simmer for about 8 minutes so the sauce reduces and clings.
Check the seasoning, adding extra salt, pepper or a dash of vinegar if it needs brightening.
Ladle the crumble over the warm suet dumplings and serve.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.