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Weeknight Kidney Beans Toad-in-the-Hole with Yorkshire Pudding Batter
A weeknight British-style toad-in-the-hole built around seared kidney beans, onion and carrot, finished with mature cheddar, thyme and HP sauce, served over a Yorkshire pudding batter. Searing the drained kidney beans until well browned before the vegetables go in is what gives them a savoury edge rather than a plain, boiled texture.
Ingredients
Instructions
Drain and season the kidney beans, then sear them over medium-high heat until well browned, about 5 minutes.
Add the onion and carrots, cooking until softened, about 7 minutes.
Stir in the mature cheddar, thyme and HP sauce for 3 minutes.
Prepare the Yorkshire pudding batter 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 Yorkshire pudding batter, 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.
