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Herb-Crusted Kidney Beans Bake with Crusty Bread
A herb-crusted British kidney bean bake with parsnips and brussels sprouts, finished with thyme, malt vinegar and mint sauce, served over crusty bread.
Ingredients
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.
