Smoky Kidney Beans Bangers with Mashed Potato

Name: Smoky Kidney Beans Bangers with Mashed Potato
Prep time: 12 min
Cook time: 12 min
Total time: 24 min
Yield: 4 servings
Cuisine: British
Ingredients: 2 cups kidney beans; 150g peas; 200g swede; 2 cups mashed potato; 1 tsp HP sauce; 2 tbsp mint sauce; 2 tbsp wholegrain mustard; 2 tbsp malt vinegar; 2 tbsp olive oil; to taste salt and black pepper

A smoky British kidney bean bangers dish with peas and swede, finished with HP sauce, mint sauce and wholegrain mustard, served over mashed potato.

Total time

24 min

Prep

12 min

Cook

12 min

Difficulty

easy

Cuisine

British

comfortveganvegetarian

Ingredients

2 cupskidney beans

150gpeas

200gswede

2 cupsmashed potato

1 tspHP sauce

2 tbspmint sauce

2 tbspwholegrain mustard

2 tbspmalt vinegar

2 tbspolive oil

to tastesalt and black pepper

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.

Calories

385

Protein

15.8g

Fat

12.3g

Carbs

57.2g

Fiber

13.1g

Sodium

479mg

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