British Backyard Kidney Beans Roast

Name: British Backyard Kidney Beans Roast
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: British
Ingredients: 400g kidney beans; 1 leeks; 2 mushrooms; 2 cups mashed potato; 2 tsp thyme; 2 tsp mint sauce; 1 tbsp HP sauce; 1 tbsp wholegrain mustard; 1 tbsp olive oil; to taste salt and black pepper

A backyard British kidney bean roast with leeks and mushrooms, finished with thyme, mint sauce and HP sauce, served over mashed potato.

Total time

50 min

Prep

15 min

Cook

35 min

Difficulty

easy

Cuisine

British

gluten-freevegetarian

Ingredients

400gkidney beans

1leeks

2mushrooms

2 cupsmashed potato

2 tspthyme

2 tspmint sauce

1 tbspHP sauce

1 tbspwholegrain mustard

1 tbspolive oil

to tastesalt and black pepper

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.

Calories

291

Protein

12.1g

Fat

8.4g

Carbs

46.5g

Fiber

9.2g

Sodium

448mg

Reviews

Leave a review

★★★★★

No account needed to post. New reviews are checked before they appear publicly.