Pan-Seared Kidney Beans Stew

Name: Pan-Seared Kidney Beans Stew
Prep time: 26 min
Cook time: 15 min
Total time: 41 min
Yield: 4 servings
Cuisine: British
Ingredients: 4 pieces kidney beans; 1/2 cup carrots; 1/2 cup peas; 2 cups mashed potato; 1 tbsp wholegrain mustard; 2 tsp malt vinegar; 1 tsp thyme; 2 tbsp olive oil; to taste salt and black pepper

A pan-seared British kidney bean stew with carrots and peas, finished with wholegrain mustard, malt vinegar and thyme, served over mashed potato.

Total time

41 min

Prep

26 min

Cook

15 min

Difficulty

easy

Cuisine

British

veganvegetarian

Ingredients

4 pieceskidney beans

1/2 cupcarrots

1/2 cuppeas

2 cupsmashed potato

1 tbspwholegrain mustard

2 tspmalt vinegar

1 tspthyme

2 tbspolive oil

to tastesalt and black pepper

Instructions

Season the kidney beans and grill them over medium-high heat until lightly browned, about 7 minutes.

Add the carrots and peas, cooking until softened, about 7 minutes.

Stir in the wholegrain mustard, malt vinegar and thyme for a minute.

Boil and mash the potato separately, keeping it warm.

Let the bean mixture simmer for about 19 minutes so the flavors meld.

Taste and adjust the seasoning.

Serve hot over the mashed potato, garnished with fresh herbs.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

233

Protein

6.3g

Fat

11.5g

Carbs

30.1g

Fiber

5.9g

Sodium

416mg

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