Charred Kidney Beans Toad-in-the-Hole

Name: Charred Kidney Beans Toad-in-the-Hole
Prep time: 14 min
Cook time: 29 min
Total time: 43 min
Yield: 4 servings
Cuisine: British
Ingredients: 500g kidney beans; 200g parsnips; 1 carrots; 4 servings Yorkshire pudding batter; to taste HP sauce; 2 tsp wholegrain mustard; 1 tbsp mature cheddar; 1/4 cup malt vinegar; 1 tbsp olive oil; to taste salt and black pepper

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.

Total time

43 min

Prep

14 min

Cook

29 min

Difficulty

medium

Cuisine

British

gluten-freevegetarian

Ingredients

500gkidney beans

200gparsnips

1carrots

4 servingsYorkshire pudding batter

to tasteHP sauce

2 tspwholegrain mustard

1 tbspmature cheddar

1/4 cupmalt vinegar

1 tbspolive oil

to tastesalt and black pepper

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.

Calories

295

Protein

13.9g

Fat

Carbs

44.9g

Fiber

11.1g

Sodium

123mg

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