Slice the ndombolo, toast the slices and serve topped with a portion of spicy beans and chilli cheese hot dogs.
Spicy Beans on Ndombolo with American Chilli Cheese Hot Dogs
Ingredients
- 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.
Method
- 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.
Serve
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