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British Garlicky Kidney Beans Crumble
A garlicky British kidney bean crumble with swede and peas, finished with mint sauce, wholegrain mustard and HP sauce, served over mashed potato.
Ingredients
Instructions
Drain and season the kidney beans, then saute them over medium-high heat until well browned, about 7 minutes.
Add the swede and peas, cooking until softened, about 5 minutes.
Stir in the mint sauce, wholegrain mustard and HP sauce for 4 minutes.
Boil and mash the potato separately, keeping it warm.
Let the beans simmer for about 19 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the mashed potato, 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.
