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