British One-Pot Kidney Beans Roast
A one-pot British kidney bean roast with brussels sprouts, onion and swede, finished with malt vinegar, thyme and mature cheddar, served over suet dumplings.
Ingredients
Instructions
Drain and season the kidney beans, then stir-fry them over medium-high heat until well browned, about 10 minutes.
Add the brussels sprouts, onion and swede, cooking until softened, about 4 minutes.
Stir in the malt vinegar, thyme and mature cheddar for a final minute.
Prepare the suet dumplings separately according to package directions.
Let the beans simmer for about 19 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.