Spicy Beans on Ndombolo with American Chilli Cheese Hot Dogs

15min

30min

45min

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.

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