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British Rustic Kidney Beans Pasty
A rustic British kidney bean pasty with swede, leeks and brussels sprouts, finished with malt vinegar, mature cheddar and mint sauce, served with crusty bread.
Ingredients
Instructions
Drain and season the kidney beans, then simmer them over medium-high heat until well browned, about 9 minutes.
Add the swede, leeks and brussels sprouts, cooking until softened, about 5 minutes.
Stir in the malt vinegar, mature cheddar and mint sauce for a final minute.
Toast the crusty bread separately.
Let the beans simmer for about 11 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.
