Karen Wright: Cheap and cheerful dish perfect for Bonfire Night get-together!

Remember, remember the fifth of November, gunpowder, treason and plot!

By Karen Wright
Friday, 5th November 2021, 4:45 pm
Updated Sunday, 7th November 2021, 6:49 pm
Karen’s ‘Franks and Beans’ recipe
Karen’s ‘Franks and Beans’ recipe

Bonfire Night was one of the high points of the year when I was a child.

My brother and his mates spent weeks ‘chubbing’ (collecting wood) for the bonfire.

Then we would make a Guy Fawkes. My parents would get involved too and we always had a fine specimen on display, mostly dressed in my dad’s cast-off clothing.

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We had a big garden suitable for a massive party so lots of friends and neighbours came.

Everyone brought something along for the table.

Mrs Howes, the farmer’s wife, made the best brandy snaps. I can see her now, rolling them around her wooden spoon handle.

We had all the usual favourites, parkin, toffee apples, jacket potatoes and pie and peas to name just a few.

I don’t remember having anything on the potatoes, I don’t think chilli con carne had landed in Featherstone back then!

I cooked this recipe in the slow cooker but you could do it on the hob too. I’m calling it Franks and Beans.

I took a big pack of Frankfurters, hot dog sausages they are commonly called, and started from there.

I chopped up a large onion and put it in the slow cooker. Then I cut up three peppers, using red, yellow and orange, to try to get the bonfire colours into the dish. They went in with the onion.

Next I added six tablespoons of white wine vinegar, one tablespoon of smoked paprika, one teaspoon of garlic powder, one tablespoon of wholegrain mustard, one tablespoon of ketchup and a few tablespoons of Worcestershire sauce.

To make it a bit of a barbecue sauce vibe I also added a tablespoon of brown sugar.

Then went in a tin of baked beans, a tin of mixed beans and a can of chopped tomatoes.

I cut the sausages into chunks and in they went too.

I seasoned with salt and pepper to taste and cooked for a few hours until the vegetables were tender.

This dish is cheap and cheerful and great for a bonfire night party.

I’m going to eat mine with a jacket potato but it would also work well with rice.

Enjoy the recipe and enjoy the fireworks!