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Fiery Kidney Beans Roast
A fiery British kidney bean roast with peas, parsnips and carrots, finished with mature cheddar and thyme, served over mashed potato.
Ingredients
Instructions
Drain and season the kidney beans, then bake them over medium-high heat until well browned, about 6 minutes.
Add the peas, parsnips and carrots, cooking until softened, about 5 minutes.
Stir in the mature cheddar and thyme for 4 minutes.
Boil and mash the potato separately, keeping it warm.
Let the beans simmer for about 18 minutes so the flavors meld.
Taste and adjust the seasoning.
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.
