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British Roasted Kidney Beans Bake
A roasted British kidney bean bake with mushrooms and carrots, finished with wholegrain mustard, thyme and malt vinegar, served over mashed potato.
Ingredients
Instructions
Drain and season the kidney beans, then roast them over medium-high heat until well browned, about 6 minutes.
Add the mushrooms and carrots, cooking until softened, about 5 minutes.
Stir in the wholegrain mustard, thyme, HP sauce and malt vinegar for 3 minutes.
Boil and mash the potato separately, keeping it warm.
Let the beans simmer for about 9 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.
