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.
Total time
55 min
Prep
13 min
Cook
42 min
Difficulty
easy
Cuisine
British
quickvegetarian
Ingredients
2 cupskidney beans
200gswede
150gparsnips
1 cupsuet dumplings
to tastethyme
1 tbspwholegrain mustard
3 tbspolive oil
to tastesalt and black pepper
Instructions
1
Drain and season the kidney beans, then roast them over medium-high heat until lightly caramelized, about 7 minutes.
2
Add the swede and parsnips, cooking until softened, about 6 minutes.
3
Stir in the thyme and wholegrain mustard for 4 minutes.
4
Prepare the suet dumplings separately according to package directions.
5
Let the beans simmer for about 20 minutes so the flavors meld.
6
Taste and adjust the seasoning.
7
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.
Calories
487
Protein
14.6g
Fat
23.1g
Carbs
57.6g
Fiber
11.6g
Sodium
345mg
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