How To Make Bean & Frankfurter Ragout

This is a very basic bean stew, which would be a bit boring without the addition of the frankfurters and cider to liven it up. (Still very cheap though.)

1. Step 1:

   Soak the beans overnight then drain, rinse well under cold running water and put in a large pan with enough water to cover the beans completely.

2. Step 2:

   Bring to the boil then boil rapidly for 15–20 minutes before draining the beans and rinsing in fresh cold running water again.

3. Step 3:

   Meanwhile, fry the sliced onion and mushrooms in a large pan or flameproof casserole; mix the cornflour with the cold water then add to the pan with the cider, tomato purée and chilli powder.

4. Step 4:

   Stir well and bring the liquid to the boil, then add the beans, cover with a lid and cook the ragout in a slow oven, Gas Mark 3 (170°C) for 2–2½ hours until the beans are tender. (Check a couple of times throughout the cooking time and stir the ragout to stop the sauce sticking to the bottom of the pan.)

5. Step 5:

   As soon as the beans are done, cut the frankfurters into thick slices diagonally and mix into the casserole, adding a little water if the sauce is too thick.

6. Step 6:

   Cook for another 5 minutes. Serve with mashed or fried potatoes.