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British Sizzling Kidney Beans Roast
A sizzling British kidney bean roast with peas, carrots and swede, finished with malt vinegar, mint sauce and mature cheddar, served over mashed potato.
Ingredients
Instructions
Season the kidney beans and grill them over medium-high heat until well browned, about 8 minutes.
Add the peas, carrots and swede, cooking until softened, about 4 minutes.
Stir in the malt vinegar, mint sauce, mature cheddar and wholegrain mustard for 4 minutes.
Boil and mash the potato separately, keeping it warm.
Let the beans simmer for about 13 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.
