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Fiery Kidney Beans Stew with Mashed Potato
A fiery British-style kidney bean stew with parsnips and brussels sprouts, finished with mint sauce, thyme and HP sauce, served over mashed potato.
Ingredients
Instructions
Drain and season the kidney beans, then sear them over medium-high heat until well browned, about 10 minutes.
Add the parsnips and brussels sprouts, cooking until softened, about 4 minutes.
Stir in the mint sauce, thyme, wholegrain mustard and HP sauce for 4 minutes.
Boil and mash the potato separately, keeping it warm.
Let the beans simmer for about 16 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.
