Baked bean and frankfurter hotpot

This dish is a real favourite. It’s stood the test of time, remaining popular as children morph into adults – it goes down well with most people. And it’s quick and easy to make – it’s a real ten minute wonder – five minutes to prepare, about 20 minutes for the onion to melt (but you can do something else while it does that) and five minutes to heat the rest of the ingredients through!

One reader asked if you could substitute the black treacle for honey. Honey doesn’t have the deliciously evil bitterness of black treacle. You might be able to add that back with a couple of squares of VERY dark chocolate; or perhaps some balsamic vinegar.

Serve with a crisp green salad.

Recipe for baked bean hotpot

Serves 4


  • 1 tbsp sunflower seed oil
  • 1 medium/large onion
  • 1 clove garlic, peeled and crushed with 1 tsp salt
  • 400-450g/1 lb frankfurters – about eight sturdy long ones
  • 2 x 400g/14 oz tins flageolet beans
  • 1 tbsp tomato paste
  • 2 tbsps black treacle
  • salt and pepper (or Isot pepper flakes)
  • red vermouth (optional)


  1. Heat the oil in a medium-sized saucepan, while you peel and chop the onion. Cook the onion gently until soft – NB – allow about 20 minutes for this. After about ten minutes (halfway through cooking the onion) add the garlic.
  2. Cut the frankfurters into fingernail lengths. Add to the pan.
  3. Drain the beans and add. Add the treacle and the tomato paste. Stir. Season. If it seems a bit too solid add a little red vermouth.


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