Family-Style Kidney Beans Pie

Name: Family-Style Kidney Beans Pie
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 4 servings
Cuisine: British
Ingredients: 400g kidney beans; 1 carrots; 150g peas; 300g Yorkshire pudding batter; 1/4 cup wholegrain mustard; 1 tbsp mint sauce; 1/4 cup malt vinegar; 1/4 cup HP sauce; 3 tbsp olive oil; to taste salt and black pepper

A family-style British kidney bean pie with carrots and peas, finished with wholegrain mustard, mint sauce and HP sauce, served over Yorkshire pudding batter.

Total time

27 min

Prep

10 min

Cook

17 min

Difficulty

medium

Cuisine

British

comfortgluten-freeveganvegetarian

Ingredients

400gkidney beans

1carrots

150gpeas

300gYorkshire pudding batter

1/4 cupwholegrain mustard

1 tbspmint sauce

1/4 cupmalt vinegar

1/4 cupHP sauce

3 tbspolive oil

to tastesalt and black pepper

Instructions

Drain and season the kidney beans, then stir-fry them over medium-high heat until well browned, about 4 minutes.

Add the carrots and peas, cooking until softened, about 7 minutes.

Stir in the wholegrain mustard, mint sauce, malt vinegar and HP sauce for 4 minutes.

Prepare the Yorkshire pudding batter separately according to package directions.

Let the beans simmer for about 8 minutes so the flavors meld.

Taste and adjust the seasoning.

Serve hot over the Yorkshire pudding, 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

438

Protein

16.5g

Fat

17.2g

Carbs

54.2g

Fiber

10.1g

Sodium

534mg

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