Weeknight Kidney Beans Hotpot with Mashed Potato

Name: Weeknight Kidney Beans Hotpot with Mashed Potato
Prep time: 25 min
Cook time: 29 min
Total time: 54 min
Yield: 4 servings
Cuisine: British
Ingredients: 4 pieces kidney beans; 1/2 cup carrots; 200g mushrooms; 4 servings mashed potato; 1/4 cup wholegrain mustard; 2 tbsp malt vinegar; 2 tbsp olive oil; to taste salt and black pepper

A weeknight British kidney bean hotpot with carrots and mushrooms, finished with wholegrain mustard and malt vinegar, served over mashed potato.

Total time

54 min

Prep

25 min

Cook

29 min

Difficulty

easy

Cuisine

British

gluten-freeveganvegetarian

Ingredients

4 pieceskidney beans

1/2 cupcarrots

200gmushrooms

4 servingsmashed potato

1/4 cupwholegrain mustard

2 tbspmalt vinegar

2 tbspolive oil

to tastesalt and black pepper

Instructions

Drain and season the kidney beans, then saute them over medium-high heat until well browned, about 10 minutes.

Add the carrots and mushrooms, cooking until softened, about 7 minutes.

Stir in the wholegrain mustard and malt vinegar for 3 minutes.

Boil and mash the potato separately, keeping it warm.

Let the beans simmer for about 8 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.

Calories

151

Protein

Fat

8.8g

Carbs

13.9g

Fiber

3.5g

Sodium

235mg

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