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