Herb-Crusted Kidney Beans Bake with Crusty Bread

Name: Herb-Crusted Kidney Beans Bake with Crusty Bread
Prep time: 16 min
Cook time: 39 min
Total time: 55 min
Yield: 4 servings
Cuisine: British
Ingredients: 2 cups kidney beans; 200g parsnips; 200g brussels sprouts; 1 cup crusty bread; 1 tsp thyme; 2 tbsp malt vinegar; 1/4 cup mint sauce; 3 tbsp olive oil; to taste salt and black pepper

A herb-crusted British kidney bean bake with parsnips and brussels sprouts, finished with thyme, malt vinegar and mint sauce, served over crusty bread.

Total time

55 min

Prep

16 min

Cook

39 min

Difficulty

easy

Cuisine

British

veganvegetarian

Ingredients

2 cupskidney beans

200gparsnips

200gbrussels sprouts

1 cupcrusty bread

1 tspthyme

2 tbspmalt vinegar

1/4 cupmint sauce

3 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 10 minutes.

Add the parsnips and brussels sprouts, cooking until softened, about 7 minutes.

Stir in the thyme, malt vinegar and mint sauce for a final minute.

Toast the crusty bread separately.

Let the beans simmer for about 19 minutes so the flavors meld.

Taste and adjust the seasoning.

Serve hot over the crusty bread, 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

476

Protein

18g

Fat

12.3g

Carbs

75.4g

Fiber

13.7g

Sodium

352mg

Reviews

Leave a review

★★★★★

No account needed to post. New reviews are checked before they appear publicly.