• Save to your scrapbook
  • Save to your scrapbook

    Smoky Bean Hotdogs

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Smoky Bean Hotdogs



    1 tbs essential Waitrose Olive Oil

    1/2 a essential Waitrose Red Onion, Chopped Small

    2 Clove of Garlic, Minced

    1/2 a essential Waitrose Red Pepper, Deseeded & Cubed

    1/4 cup essential Waitrose Closed Cup Mushrooms, Chopped Small

    1/4 tsp Fennel Seeds, toasted & ground.

    1/4 tsp Cayenne Pepper

    1/4 tsp Smoked Paprika

    1/4 tsp Dried Mixed Herbs

    1 tin essential Waitrose Borlotti Beans

    1 tin essential Waitrose Red Kidney Beans

    1 tbs essential Waitrose Tomato Purée

    1 tbs essential Waitrose Balsamic Vinegar of Modena

    5 tbs essential Waitrose Plain Flour

    1/4 tsp Cracked Black Pepper

    1/4 tsp Sea Salt



    2 essential Waitrose Avocados

    1/2 a essential Waitrose Red Onion, Chopped Small

    Handfull Coriander

    1/2 Red Chilli

    5 essential Waitrose Cherry Tomatoes

    Squeeze Fresh Lime

    Pinch Salt & Pepper


    Optional Garnishes

    essential Waitrose Submarine Rolls

    essential Waitrose Ketchup

    essential Waitrose Slated Tortilla Chips

    Sweet Potato Fries


    1. First up, pre heat a non stick frying pan over a medium heat. Add the Olive oil followed by theonion, garlic, pepper, mushrooms and spices.

    2. Sauté the mix for 2-3 minutes, stirring often until everything has soften. Once softened set aside. Drain, rinse & pat dry the tins of beans.

    3. Grab a large mixing bowl & a masher. Add the Borlotti Beans & Red Kidney Beans then mashthem until they are incorporated together. Add the contents of the frying pan mix followed by thetomato purée, vinegar, flour and seasoning.

    4. Mix with a spatula until everything is well incorporated. If your mix is still quite wet add slightly more slightly more flour.

    5. Prepare 6 pieces of foil around 25cm long. Divide the mixture into 6 sausages. Then mould into rough sausage shapes with your hands. Roll the sausage shapes individually in the foil lightly oiling the foil before each time. If you don't like using foil you can also use baking paper. Twist the foil each end.

    6. Once all the sausages are rolled up in foil, roll each one in cling film tight. Steam the sausages or lightly poach in simmering water for 15 minutes. Once cooked and cool enough to handle, carefully remove the wrapping.

    7. To make the guacamole, mash up the ingredients together until combined.

    8. Before serving sauté the sausages until golden.

    9. Serve inside the submarine rolls with Guacamole, Tortilla Chips & Ketchup or even some sweet potato fries.


    While all Waitrose recipes are tested extensively, we do not test any of the community recipes, so cannot verify the results or answer queries concerning them.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars