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.
Total time
72 min
Prep
17 min
Cook
55 min
Difficulty
easy
Cuisine
British
gluten-freeheartyquick
Ingredients
1.5 lbkidney beans
1/2 cupleeks
2carrots
2 cupsmashed potato
1 tspgravy
to tastemature cheddar
3 tbspolive oil
to tastesalt and black pepper
Instructions
1
Drain and season the kidney beans, then bake them over medium-high heat until well browned, about 9 minutes.
2
Add the leeks and carrots, cooking until softened, about 5 minutes.
3
Stir in the gravy and mature cheddar for 4 minutes.
4
Boil and mash the potato separately, keeping it warm.
5
Let the beans simmer for about 6 minutes so the flavors meld.
6
Taste and adjust the seasoning.
7
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.
Calories
441
Protein
17.9g
Fat
15.4g
Carbs
63.6g
Fiber
14.2g
Sodium
390mg
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