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Golden Kidney Beans Pie
A golden British-style kidney bean pie with carrots, brussels sprouts and leeks, finished with thyme, HP sauce and wholegrain mustard, served with Yorkshire pudding batter.
Ingredients
Instructions
Drain and season the kidney beans, then bake them over medium-high heat until well browned, about 9 minutes.
Add the carrots, brussels sprouts and leeks, cooking until softened, about 5 minutes.
Stir in the thyme, HP sauce, mint sauce and wholegrain mustard for 4 minutes.
Prepare the Yorkshire pudding batter separately according to package directions.
Let the beans simmer for about 14 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the Yorkshire pudding, 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.
