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Ingredients
- 250 g hotdogs, sliced into rounds
- 440 g canned pork and beans, including sauce (2 cans, 220 g each)
- 15 ml cooking oil (1 Tbsp)
- 15 g butter or margarine (about 1 Tbsp)
- 10 g garlic, minced
- 70 g onion, diced
- 50 g red or green bell pepper, diced, optional
- Salt, to taste
- Ground black pepper, to taste
- 5 g spring onions, chopped, for garnish, optional
How to Make It
- Remove any plastic casing from the hotdogs. Make shallow lengthwise cuts along four sides, then slice into rounds.
- Mince the garlic and dice the onion and bell pepper, if using.
- Heat the cooking oil in a pan over medium heat, then add the butter or margarine.
- Add the garlic and cook briefly until fragrant. Add the onion and bell pepper, then sauté until softened.
- Add the sliced hotdogs and cook, stirring occasionally, until lightly browned and heated through.
- Season lightly with salt and black pepper.
- Pour in the pork and beans, including all the sauce, and stir gently to combine.
- Bring to a gentle simmer and cook for 3–5 minutes, stirring occasionally, until the sauce reaches your preferred thickness.
- Taste and adjust the seasoning. Garnish with spring onions, if using, and serve hot.
Kubo Tips
- Lightly scoring the hotdogs before slicing helps reduce curling as they cook.
- Keep the heat moderate so the garlic and butter do not burn.
- Stir gently after adding the beans to keep them from breaking apart.
- Taste before adding more salt because the hotdogs and canned beans are already seasoned.
- If the sauce becomes too thick, stir in a small splash of water.
- Bell peppers are optional, so you can leave them out without changing the method.








