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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.
Ingredients
Instructions
Drain and season the kidney beans, then saute them over medium-high heat until lightly caramelized, about 6 minutes.
Add the swede and peas, cooking until softened, about 6 minutes.
Stir in the mint sauce, wholegrain mustard and HP sauce for 3 minutes.
Warm the crusty bread separately.
Let the beans simmer for about 16 minutes so the flavors meld.
Taste and adjust the seasoning.
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.
