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British Roasted Kidney Beans Stew
A roasted British kidney bean stew with brussels sprouts, swede and parsnips, finished with malt vinegar and mint sauce, 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 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.
