Hearty Kidney Beans Bake
A hearty British-style kidney bean bake with carrots, peas and brussels sprouts, finished with thyme, wholegrain mustard and malt vinegar, served with Yorkshire pudding batter.
Ingredients
Instructions
Drain and season the kidney beans, then braise them over medium-high heat until well browned, about 9 minutes.
Add the carrots, peas and brussels sprouts, cooking until softened, about 7 minutes.
Stir in the thyme, wholegrain mustard and malt vinegar for a final minute.
Prepare the Yorkshire pudding batter separately according to package directions.
Let the beans simmer for about 18 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.