Franks’n Beans

Breakfast, Main

Oh my – where do I start with my dear sweet Frances Bean?! As you know, I am a dear friend of her parents Kurt and Courtney and as such, have always taken a protective older brother role in her life.

Oh and FYI, I am her third godparent with Michael Stipe and Drew Barrymore for my exemplary morals, though that never seems to make the news, does it?

I always tried to look out for Frances growing up, as I have long known – thanks to LVP, no less – that the crown is heavy and as the Princess of a grunge empire, her crown was pretty heavy and I always wanted her to know that I had her back and support her unconditionally.

To the point where I followed her to Bard College to make sure she was ok slash see if I could ride her coattails. Shockingly, I had a rare moment of self reflection and realised that riding coattails was exploitative, so I left school and let her soar.

And soar she did..

It was such a delight to see her again, give her and hug and reiterate to her how proud I am in the awkward way your mum does. Thankfully she didn’t think it was too weird and we spent the afternoon catching up and laughing about our past … over a big vat of Franks’n Beans.

 

 

Sticky and sweet, earthy and a little bit spicy, this little baby was our go to meal at college. Like a combination of a childhood hug and nostalgia, it is everything you could want while reminiscing about the good old days.

Enjoy!

 

Franks’n Beans
Serves: 4.

Ingredients
olive oil
6 rashers streaky smoked bacon, diced
1 onion, diced
4 garlic cloves, minced
1 green capsicum, diced
1 tbsp chilli powder
⅓ cup ketchup
⅔ cup bbq sauce
3 tbsp muscovado sugar
1 tbsp dijon mustard
2 tbsp worcestershire sauce
4 cups vegetable stock
800g canned navy beans, you could try dried but TBH it is too hard
salt and pepper, to taste
6 skinless hot dogs, thickly sliced

Method
Heat a lug of olive oil in a dutch oven and cook the bacon, onion and garlic for about five minutes, or until fragrant and glorious. Add the capsicum and chilli, and cook for a further minute.

Stir through the ketchup, barbecue sauce, muscovado sugar, dijon, worcestershire, stock and beans with a good whack of salt and pepper. Bring to the boil and reduce heat to low and simmer, uncovered and semi-stirring, for about an hour, or until the liquid is thick and glorious.

Add the hot dogs and cook for a further five minutes before serving generously on fresh toast.

And devouring.

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Rock and Roll royalty

Guess Who's Coming to Dinner

Spending time with my dear friend Courtney Love last month and watching Ru snatch an Emmy for the season Courts guested on reminded me that I desperately needed to catch-up with my dear friend Frances Bean.

As a close friend of Courts, Ru and her dad – I was just out of shot with Courts in the above photo – I’ve known Frances for her entire life, and watching her grow up truly is the thing I’m proudest of.

I mean, her courage, grace, kind nature and passion for cooking; she is just the best.

So what do I make that is worthy of my favourite surrogate sister?

Image source: Unknown.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest and Tumblr.