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