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Crispy Kidney Beans Bangers with Suet Dumplings
A crispy British kidney bean bangers dish with swede and parsnips, finished with thyme and wholegrain mustard, served over suet dumplings.
Ingredients
Instructions
Drain and season the kidney beans, then roast them over medium-high heat until lightly caramelized, about 7 minutes.
Add the swede and parsnips, cooking until softened, about 6 minutes.
Stir in the thyme and wholegrain mustard for 4 minutes.
Prepare the suet dumplings separately according to package directions.
Let the beans simmer for about 20 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the suet dumplings, 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.
