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Charred Kidney Beans Toad-in-the-Hole
A charred British toad-in-the-hole with grilled kidney beans, parsnips and carrots, finished with HP sauce, wholegrain mustard and mature cheddar, served over Yorkshire pudding batter.
Ingredients
Instructions
Drain and season the kidney beans, then grill them over medium-high heat until lightly caramelized, about 7 minutes.
Add the parsnips and carrots, cooking until softened, about 5 minutes.
Stir in the HP sauce, wholegrain mustard, mature cheddar and malt vinegar for 4 minutes.
Prepare the Yorkshire pudding batter separately according to package directions.
Let the beans simmer for about 19 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.
