Spicy Beans on Ndombolo with American Chilli Cheese Hot Dogs

Prep Time


Cook Time


Total Time





  • Spicy Beans with American Chilli Cheese Hot Dogs
  • 380 g Eskort Gourmet American Hot Dog Chilli Cheese
  • 410 g (1 can) butter beans, drained
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 5 ml (1 t) cayenne pepper
  • 5 ml (1 t) smoked paprika
  • 5 ml (1 t) ground cumin
  • 5 ml (1 t) ground ginger
  • 15 ml (1 T) thyme, chopped
  • 125 ml (½ C) tomato puree
  • 15 ml (1 T) red wine vinegar
  • 30 ml (2 T) brown sugar
  • 45 ml (3 T) olive oil
  • salt and pepper, to taste
  • Dombolo
  • 1 kg bread dough
  • Allergens
  • This recipe contains dairy (lactose), sulphites, soy (soya) and wheat (gluten).
  • Substitutions
  • American Chilli Cheese Hot Dogs (lactose, gluten, soy): Use Eskort Gold Medal Pork Sausages.
  • Bread Dough (gluten): Use gluten-free bread dough.
  • Red Wine Vinegar (sulphites): Use sulphite-free organic red wine vinegar or combine half red grape juice and half white vinegar to create a similar tasting dressing.


  • Dombolo
  • Place the dough into a greased, heat-proof mixing bowl that will fit into the pot.
  • Place the bowl into the pot and pour water in until halfway up the side of the bowl.
  • Cover with the lid and cook for 20 to 30 minutes over moderate heat.
  • Spicy Beans with American Chilli Cheese Hot Dogs
  • Heat olive oil in a large pan over moderate heat.
  • Fry the beans, garlic, thyme and all spices together for 5 minutes.
  • Stir in tomato puree, red wine vinegar and brown sugar.
  • Allow to simmer for 5 minutes then remove from the heat.
  • In a separate pan, fry the hot dogs until golden brown.


Slice the ndombolo, toast the slices and serve topped with a portion of spicy beans and chilli cheese hot dogs.