Weeknight Kidney Beans Roast

Name: Weeknight Kidney Beans Roast
Prep time: 23 min
Cook time: 30 min
Total time: 53 min
Yield: 4 servings
Cuisine: British
Ingredients: 2 cups kidney beans; 150g onion; 200g swede; 2 cups suet dumplings; 2 tbsp wholegrain mustard; 2 tsp HP sauce; 1 tbsp malt vinegar; to taste mature cheddar; 2 tbsp olive oil; to taste salt and black pepper

A weeknight British kidney bean roast with onion and swede, finished with wholegrain mustard, HP sauce and mature cheddar, served over suet dumplings.

Total time

53 min

Prep

23 min

Cook

30 min

Difficulty

easy

Cuisine

British

vegetarian

Ingredients

2 cupskidney beans

150gonion

200gswede

2 cupssuet dumplings

2 tbspwholegrain mustard

2 tspHP sauce

1 tbspmalt vinegar

to tastemature cheddar

2 tbspolive oil

to tastesalt and black pepper

Instructions

Drain and season the kidney beans, then grill them over medium-high heat until lightly caramelized, about 5 minutes.

Add the onion and swede, cooking until softened, about 8 minutes.

Stir in the wholegrain mustard, HP sauce, malt vinegar and mature cheddar 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.

Calories

649

Protein

17.8g

Fat

31.7g

Carbs

75.2g

Fiber

11.4g

Sodium

705mg

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