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Creamy Kidney Beans Toad-in-the-Hole
A creamy British toad-in-the-hole with braised kidney beans, swede and parsnips, finished with HP sauce, thyme and malt vinegar, served over mashed potato.
Ingredients
Instructions
Drain and season the kidney beans, then braise them over medium-high heat until lightly caramelized, about 9 minutes.
Add the swede and parsnips, cooking until softened, about 7 minutes.
Stir in the HP sauce, thyme and malt vinegar for 2 minutes.
Boil and mash the potato separately, keeping it warm.
Let the beans simmer for about 6 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the mashed potato, 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.
