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Braised Kidney Beans Pie
A braised British kidney bean pie with onion, brussels sprouts and leeks, finished with HP sauce, wholegrain mustard and malt vinegar, served over Yorkshire pudding batter.
Ingredients
Instructions
Drain and season the kidney beans, then saute them over medium-high heat until well browned, about 8 minutes.
Add the onion, brussels sprouts and leeks, cooking until softened, about 5 minutes.
Stir in the HP sauce, wholegrain mustard and malt vinegar for a final minute.
Prepare the Yorkshire pudding batter separately according to package directions.
Let the beans simmer for about 17 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.
