Name: Frankfurter And Bean Hotpot
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 1 None onion, chopped; 2 tsp harissa paste; 1 tsp crushed garlic; 1 tsp sweet paprika; 6 None frankfurters, thickly sliced diagonally; 1 can (16 oz) baked beans; 1 can (14 oz) diced tomatoes; 1 jar (10 oz) roasted pepper, drained and chopped; 1/2 cup self-rising flour; 1/2 cup flour; 2 tbsp finely chopped fresh parsley; 3/4 cup milk; 4 tbsp (1/2 stick) butter, melted and cooled

Servings: 4 persons

1 tbsp olive oil
1 None onion, chopped
2 tsp harissa paste
1 tsp crushed garlic
1 tsp sweet paprika
6 None frankfurters, thickly sliced diagonally
1 can (16 oz) baked beans
1 can (14 oz) diced tomatoes
1 jar (10 oz) roasted pepper, drained and chopped
1/2 cup self-rising flour
1/2 cup flour
2 tbsp finely chopped fresh parsley
3/4 cup milk
4 tbsp (1/2 stick) butter, melted and cooled

1
Preheat the oven to 350u00b0F.
2
Heat oil in a Dutch oven on medium heat. Saute onion, harissa and garlic for about 3-4 mins, or until golden. Stir in paprika and cook for about 1 min, or until fragrant.
3
Add frankfurters and cook for 2-3 mins, turning, until lightly browned. Add beans, tomato and pepper; bring to a simmer. Cover and transfer to oven. Bake for 20 mins.
4
Meanwhile, for the dumplings, sift flours into a medium bowl. Stir in parsley. Make a well in the center. Pour in combined milk and butter, stirring, to form a soft dough. Using floured hands, roll tablespoons of mixture into rounds to form dumplings.
5
Remove pan from oven. Arrange dumplings over the top. Return to oven. Bake, uncovered, for a further 15-20 mins, or until dumplings are puffed and golden.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Frankfurter And Bean Hotpot

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