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Hearty Kidney Beans Stew
A hearty British kidney bean stew with carrots and brussels sprouts, finished with thyme, wholegrain mustard and mature cheddar, served over suet dumplings.
Ingredients
Instructions
Drain and season the kidney beans, then simmer them over medium-high heat until well browned, about 5 minutes.
Add the carrots and brussels sprouts, cooking until softened, about 6 minutes.
Stir in the thyme, wholegrain mustard, malt vinegar and mature cheddar for 4 minutes.
Prepare the suet dumplings separately according to package directions.
Let the beans simmer for about 6 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the suet dumplings, 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.
