British Roasted Kidney Beans Stew

Name: British Roasted Kidney Beans Stew
Prep time: 25 min
Cook time: 19 min
Total time: 44 min
Yield: 4 servings
Cuisine: British
Ingredients: 400g kidney beans; 200g brussels sprouts; 150g swede; 1 cup parsnips; 2 cups suet dumplings; to taste malt vinegar; 1 tbsp mint sauce; 1 tbsp olive oil; to taste salt and black pepper

A roasted British kidney bean stew with brussels sprouts, swede and parsnips, finished with malt vinegar and mint sauce, served over suet dumplings.

Total time

44 min

Prep

25 min

Cook

19 min

Difficulty

medium

Cuisine

British

veganvegetarian

Ingredients

400gkidney beans

200gbrussels sprouts

150gswede

1 cupparsnips

2 cupssuet dumplings

to tastemalt vinegar

1 tbspmint sauce

1 tbspolive oil

to tastesalt and black pepper

Instructions

Drain and season the kidney beans, then bake them over medium-high heat until well browned, about 7 minutes.

Add the brussels sprouts, swede and parsnips, cooking until softened, about 3 minutes.

Stir in the malt vinegar and mint sauce for 4 minutes.

Prepare the suet dumplings separately according to package directions.

Let the beans simmer for about 15 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.

Calories

630

Protein

17.5g

Fat

28g

Carbs

80.8g

Fiber

13.9g

Sodium

628mg

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