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Weeknight Kidney Beans Hotpot
A weeknight British kidney bean hotpot with carrots and peas, finished with mint sauce and gravy, served over mashed potato.
Ingredients
Instructions
Drain and season the kidney beans, then roast them over medium-high heat until well browned, about 7 minutes.
Add the carrots and peas, cooking until softened, about 8 minutes.
Stir in the mint sauce and gravy for 2 minutes.
Boil and mash the potato separately, keeping it warm.
Let the beans simmer for about 10 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.
