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Classic Kidney Beans Crumble
A classic British kidney bean crumble with brussels sprouts and parsnips, finished with mint sauce, wholegrain mustard and mature cheddar, served over suet dumplings.
Ingredients
Instructions
Drain and season the kidney beans, then sear them over medium-high heat until lightly caramelized, about 6 minutes.
Add the brussels sprouts and parsnips, cooking until softened, about 7 minutes.
Stir in the mint sauce, wholegrain mustard, mature cheddar and thyme for 2 minutes.
Prepare the suet dumplings separately according to package directions.
Let the beans simmer for about 8 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.
