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British Backyard Kidney Beans Roast
A backyard British kidney bean roast with leeks and mushrooms, finished with thyme, mint sauce and HP sauce, served over mashed potato.
Ingredients
Instructions
Drain and season the kidney beans, then braise them over medium-high heat until lightly caramelized, about 8 minutes.
Add the leeks and mushrooms, cooking until softened, about 5 minutes.
Stir in the thyme, mint sauce, HP sauce and wholegrain mustard for a final minute.
Boil and mash the potato separately, keeping it warm.
Let the beans simmer for about 15 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.
