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Braised Kidney Beans Toad-in-the-Hole
A braised British toad-in-the-hole with baked kidney beans, leeks and carrots, finished with gravy and mature cheddar, served over mashed potato.
Ingredients
Instructions
Drain and season the kidney beans, then bake them over medium-high heat until well browned, about 9 minutes.
Add the leeks and carrots, cooking until softened, about 5 minutes.
Stir in the gravy and mature cheddar for 4 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.
