British Braised Kidney Beans Pasty

Name: British Braised Kidney Beans Pasty
Prep time: 23 min
Cook time: 40 min
Total time: 1 h 3 min
Yield: 4 servings
Cuisine: British
Ingredients: 2 cups kidney beans; 1/2 cup swede; 200g peas; 1/2 cup mushrooms; 300g crusty bread; 2 tbsp thyme; 2 tbsp HP sauce; to taste malt vinegar; 1 tsp mint sauce; 3 tbsp olive oil; to taste salt and black pepper

A braised British kidney bean pasty with swede, peas and mushrooms, finished with thyme, HP sauce and mint sauce, served with crusty bread.

Total time

63 min

Prep

23 min

Cook

40 min

Difficulty

easy

Cuisine

British

veganvegetarian

Ingredients

2 cupskidney beans

1/2 cupswede

200gpeas

1/2 cupmushrooms

300gcrusty bread

2 tbspthyme

2 tbspHP sauce

to tastemalt vinegar

1 tspmint sauce

3 tbspolive oil

to tastesalt and black pepper

Instructions

Drain and season the kidney beans, then braise them over medium-high heat until well browned, about 6 minutes.

Add the swede, peas and mushrooms, cooking until softened, about 6 minutes.

Stir in the thyme, HP sauce, malt vinegar and mint sauce for 3 minutes.

Warm the crusty bread separately.

Let the beans simmer for about 13 minutes so the flavors meld.

Taste and adjust the seasoning.

Serve hot over the crusty bread, 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

514

Protein

21.3g

Fat

12.7g

Carbs

80.6g

Fiber

14g

Sodium

457mg

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