Skillet Kidney Beans Bake

Name: Skillet Kidney Beans Bake
Prep time: 14 min
Cook time: 26 min
Total time: 40 min
Yield: 4 servings
Cuisine: British
Ingredients: 1.5 lb kidney beans; 200g leeks; 150g brussels sprouts; 300g shortcrust pastry; 2 tbsp thyme; 1 tbsp malt vinegar; 3 tbsp olive oil; to taste salt and black pepper

A skillet British kidney bean bake with leeks and brussels sprouts, finished with thyme and malt vinegar, served over shortcrust pastry.

Total time

40 min

Prep

14 min

Cook

26 min

Difficulty

medium

Cuisine

British

vegetarian

Ingredients

1.5 lbkidney beans

200gleeks

150gbrussels sprouts

300gshortcrust pastry

2 tbspthyme

1 tbspmalt vinegar

3 tbspolive oil

to tastesalt and black pepper

Instructions

Drain and season the kidney beans, then sear them over medium-high heat until well browned, about 9 minutes.

Add the leeks and brussels sprouts, cooking until softened, about 5 minutes.

Stir in the thyme and malt vinegar for a final minute.

Prepare the shortcrust pastry 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 shortcrust pastry, 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

719

Protein

21.5g

Fat

32.4g

Carbs

87.8g

Fiber

15.2g

Sodium

325mg

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