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Family-Style Kidney Beans Stew
A family-style British kidney bean stew with parsnips, swede and carrots, finished with wholegrain mustard and HP sauce, served over crusty bread.
Ingredients
Instructions
Drain and season the kidney beans, then bake over medium-high heat until well browned, about 6 minutes.
Add the parsnips, swede and carrots, cooking until softened, about 6 minutes.
Stir in the wholegrain mustard and HP sauce for 4 minutes.
Warm the crusty bread separately.
Let the beans simmer for about 18 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.
