British Tangy Kidney Beans Crumble
A tangy British kidney bean crumble with swede and peas, finished with mint sauce, wholegrain mustard and HP sauce, served with crusty bread.
Total time
35 min
Prep
26 min
Cook
9 min
Difficulty
easy
Cuisine
British
vegetarian
Ingredients
500gkidney beans
1/2 cupswede
150gpeas
300gcrusty bread
1 tspmint sauce
1/4 cupwholegrain mustard
to tasteHP sauce
2 tbspolive oil
to tastesalt and black pepper
Instructions
1
Drain and season the kidney beans, then saute them over medium-high heat until lightly caramelized, about 6 minutes.
2
Add the swede and peas, cooking until softened, about 6 minutes.
3
Stir in the mint sauce, wholegrain mustard and HP sauce for 3 minutes.
4
Warm the crusty bread separately.
5
Let the beans simmer for about 16 minutes so the flavors meld.
6
Taste and adjust the seasoning.
7
Serve hot over the crusty bread, 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
484
Protein
21g
Fat
10.2g
Carbs
77.7g
Fiber
13.4g
Sodium
520mg
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