British Simple Kidney Beans Crumble
A simple British kidney bean crumble with carrots and mushrooms, finished with thyme, mature cheddar and wholegrain mustard, served over suet dumplings.
Ingredients
Instructions
Drain and season the kidney beans, then bake them over medium-high heat until well browned, about 7 minutes.
Add the carrots and mushrooms, cooking until softened, about 3 minutes.
Stir in the thyme, mature cheddar, HP sauce and wholegrain mustard for 4 minutes.
Prepare the suet dumplings separately according to package directions.
Let the beans simmer for about 10 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the suet dumplings, 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.