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Golden Kidney Beans Crumble
A golden British kidney bean crumble with peas, brussels sprouts and onion, finished with malt vinegar and wholegrain mustard, served over Yorkshire pudding batter.
Ingredients
Instructions
Drain and season the kidney beans, then stir-fry them over medium-high heat until well browned, about 6 minutes.
Add the peas, brussels sprouts and onion, cooking until softened, about 6 minutes.
Stir in the malt vinegar and wholegrain mustard for 4 minutes.
Prepare the Yorkshire pudding batter separately according to package directions.
Let the beans simmer for about 14 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the Yorkshire pudding, 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.
