Bonfire BBQ Franks & Beans
Get ready to warm up your autumn nights with our Bonfire BBQ Franks & Beans! A hearty stew of onions, smoked frankfurters, and a medley of delectable ingredients, slow-cooked to perfection over hot coals. Serve it up with crusty bread or get creative with a cob loaf filled with franks, beans, smoked cheddar, and fresh parsley. Your ultimate comfort food for those chilly evenings by the fire.
Ingredients
Serves 8-10
1kg brown onions, chopped
4 garlic cloves, chopped
3 x 400g tins chopped tomatoes
1½ tsp chipotle paste
1 heaped tsp mustard powder
2 tsps sea salt
Good glug pomegranate molasses
Good glug maple syrup
3 tbsp cider vinegar
100g dark muscovado sugar
2 x 400g tins of cannellini beans
1 tin baked beans
10-12 large smoked frankfurter sausages (or smoke yourself in your smoker!)
Method
1. Sauté onions and garlic until soft in a large Potjie or cast-iron casserole with a lid.
2. Add all other ingredients (except franks!)
and stir well. Cover and cook over hot coals
for about an hour, stirring regularly to prevent burning on the bottom.
3. Chop the frankfurters into bite-sized pieces and add to the pot. Cook for a further 30 minutes.
4. This is a very forgiving stew and will not overcook even if left for 2 hours; in fact, it will thicken and flavours will be much richer.
5. Serve with fresh crusty bread and a few beers or, as we did, cut the top off a cob loaf, hollow out the middle fill with the franks and beans top with grated smoked cheddar and fresh parsley.
6. If cooking in a ceramic BBQ or gas BBQ, regulate the temperature to approx 180°C
