British Roasted Kidney Beans Bake

Name: British Roasted Kidney Beans Bake
Prep time: 22 min
Cook time: 50 min
Total time: 1 h 12 min
Yield: 4 servings
Cuisine: British
Ingredients: 2 cups kidney beans; 1 cup mushrooms; 1 carrots; 2 cups mashed potato; 2 tbsp wholegrain mustard; 1/4 cup thyme; 1 tsp HP sauce; 1/4 cup malt vinegar; 1 tbsp olive oil; to taste salt and black pepper

A roasted British kidney bean bake with mushrooms and carrots, finished with wholegrain mustard, thyme and malt vinegar, served over mashed potato.

Total time

72 min

Prep

22 min

Cook

50 min

Difficulty

easy

Cuisine

British

comfortgluten-freevegetarian

Ingredients

2 cupskidney beans

1 cupmushrooms

1carrots

2 cupsmashed potato

2 tbspwholegrain mustard

1/4 cupthyme

1 tspHP sauce

1/4 cupmalt vinegar

1 tbspolive oil

to tastesalt and black pepper

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.

Calories

331

Protein

15.6g

Fat

Carbs

52g

Fiber

11.8g

Sodium

467mg

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