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Creamy Kidney Beans Bake
A creamy British kidney bean bake with brussels sprouts and parsnips, finished with malt vinegar, mint sauce and mature cheddar, served over suet dumplings.
Ingredients
Instructions
Drain and season the kidney beans, then saute them over medium-high heat until well browned, about 10 minutes.
Add the brussels sprouts and parsnips, cooking until softened, about 6 minutes.
Stir in the malt vinegar, mint sauce, mature cheddar and gravy for 4 minutes.
Prepare the suet dumplings separately according to package directions.
Let the beans simmer for about 16 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the suet dumplings, 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.
