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Smoky Kidney Beans Bangers with Mashed Potato
A smoky British kidney bean bangers dish with peas and swede, finished with HP sauce, mint sauce and wholegrain mustard, served over mashed potato.
Ingredients
Instructions
Drain and season the kidney beans, then saute them over medium-high heat until well browned, about 4 minutes.
Add the peas and swede, cooking until softened, about 7 minutes.
Stir in the HP sauce, mint sauce, wholegrain mustard 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.
