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.
Total time
25 min
Prep
11 min
Cook
14 min
Difficulty
easy
Cuisine
British
vegetarian
Ingredients
500gkidney beans
1/2 cupleeks
2peas
4 servingsmashed potato
2 tspmalt vinegar
1/4 cupmint sauce
2 tbspmature cheddar
1 tbspolive oil
to tastesalt and black pepper
Instructions
1
Drain and season the kidney beans, then sear them over medium-high heat until lightly caramelized, about 7 minutes.
2
Add the leeks and peas, cooking until softened, about 4 minutes.
3
Stir in the malt vinegar, mint sauce and mature cheddar for 2 minutes.
4
Boil and mash the potato separately, keeping it warm.
5
Let the beans simmer for about 16 minutes so the flavors meld.
6
Taste and adjust the seasoning.
7
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
276
Protein
14.2g
Fat
7.3g
Carbs
40.3g
Fiber
9.5g
Sodium
160mg
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