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Weeknight Kidney Beans Hotpot with Mashed Potato
A weeknight British kidney bean hotpot with carrots and mushrooms, finished with wholegrain mustard and malt vinegar, served over mashed potato.
Ingredients
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.
