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Slow-Roasted Kidney Beans Bake
A slow-roasted British kidney bean bake with leeks and peas, finished with malt vinegar, mint sauce and mature cheddar, served over mashed potato.
Ingredients
Instructions
Drain and season the kidney beans, then sear them over medium-high heat until lightly caramelized, about 7 minutes.
Add the leeks and peas, cooking until softened, about 4 minutes.
Stir in the malt vinegar, mint sauce and mature cheddar for 2 minutes.
Boil and mash the potato separately, keeping it warm.
Let the beans simmer for about 16 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.
