Cow Beanz

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Authorcrumbs

Marcus is known as the ‘Food Dude’ at Devonian cured meat specialist Good Game and its sister restaurant, The Pig and Pallet in Topsham. This dish combines his favourite Good Game product – the Devon Dog – and Pig and Pallet’s ‘Big Jim’s BBQ Sauce’. Regularly cooked up as a special at The Pig and Pallet, this is a hearty side dish that will take any barbecue to the next level. “It’s also a banging way to use up any barbecued or roasted meat, or other leftovers, and is great served up ‘family’ style, with everyone getting involved,” says Marcus.

Yields1 Serving
 Butter
 2 tbsp smoked paprika
 1 tbsp chipotle powder
 6 smoked frankfurterschopped into bite-sized chunks
 250 ml bourbon
 750 ml Coca-Cola
 800 g 2 x tins chopped tomatoes
 1200 g 3 x tins borlotti beans
 1200 g 3 x tins cannellini beans
 barbecue sauce, to taste
 crusty bread, to serve
1

Warm the butter in a heavy-based pan on the barbecue or stovetop, then mix in the paprika and chipotle powder. Cook for 1-2 minutes.

2

Chuck in the diced up frankfurters and cook until they gain a bit of colour, although for no more than 2-3 minutes

3

Add the bourbon – being sure to try some first! – and the cola. Cook until the liquid has reduced by half.

4

Add in the chopped tomatoes and bring to the boil, stirring so it doesn’t catch on the bottom of the pot. Strain and rinse the beans then add those too, along with barbecue sauce, to taste.

5

Cook at a simmer for a further 30 minutes. (Meanwhile, finish off the bourbon and, in the words of the master Keith Floyd, “when the bourbon is gone the food is ready.”) Serve with warm crusty bread.

Category

Ingredients

 Butter
 2 tbsp smoked paprika
 1 tbsp chipotle powder
 6 smoked frankfurterschopped into bite-sized chunks
 250 ml bourbon
 750 ml Coca-Cola
 800 g 2 x tins chopped tomatoes
 1200 g 3 x tins borlotti beans
 1200 g 3 x tins cannellini beans
 barbecue sauce, to taste
 crusty bread, to serve

Directions

1

Warm the butter in a heavy-based pan on the barbecue or stovetop, then mix in the paprika and chipotle powder. Cook for 1-2 minutes.

2

Chuck in the diced up frankfurters and cook until they gain a bit of colour, although for no more than 2-3 minutes

3

Add the bourbon – being sure to try some first! – and the cola. Cook until the liquid has reduced by half.

4

Add in the chopped tomatoes and bring to the boil, stirring so it doesn’t catch on the bottom of the pot. Strain and rinse the beans then add those too, along with barbecue sauce, to taste.

5

Cook at a simmer for a further 30 minutes. (Meanwhile, finish off the bourbon and, in the words of the master Keith Floyd, “when the bourbon is gone the food is ready.”) Serve with warm crusty bread.

Cow Beanz