Family-Style Kidney Beans Stew

Name: Family-Style Kidney Beans Stew
Prep time: 18 min
Cook time: 43 min
Total time: 1 h 1 min
Yield: 4 servings
Cuisine: British
Ingredients: 600g kidney beans; 1 cup parsnips; 1 cup swede; 2 carrots; 2 cups crusty bread; 2 tsp wholegrain mustard; 1 tsp HP sauce; 3 tbsp olive oil; to taste salt and black pepper

A family-style British kidney bean stew with parsnips, swede and carrots, finished with wholegrain mustard and HP sauce, served over crusty bread.

Total time

61 min

Prep

18 min

Cook

43 min

Difficulty

easy

Cuisine

British

vegetarian

Ingredients

600gkidney beans

1 cupparsnips

1 cupswede

2carrots

2 cupscrusty bread

2 tspwholegrain mustard

1 tspHP sauce

3 tbspolive oil

to tastesalt and black pepper

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.

Calories

683

Protein

25.6g

Fat

13.8g

Carbs

115.8g

Fiber

18g

Sodium

644mg

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