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Hearty Kidney Beans Hotpot
A hearty British kidney bean hotpot with brussels sprouts and swede, finished with malt vinegar, HP sauce and mature cheddar, served over Yorkshire pudding batter.
Ingredients
Instructions
Drain and season the kidney beans, then grill them over medium-high heat until well browned, about 5 minutes.
Add the brussels sprouts and swede, cooking until softened, about 4 minutes.
Stir in the malt vinegar, HP sauce, mature cheddar and thyme for a final minute.
Prepare the Yorkshire pudding batter separately according to package directions.
Let the beans simmer for about 15 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.
