Franks & Beans

A simple, family-friendly recipe for homemade Beanie Weenies made on the stove or in a crock pot using pork n' beans and hotdogs.

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FRANKS! AND! BEANS!! I can’t hear that without thinking about the movie Something About Mary.

If you don’t know what I’m talking about, you probably don’t know why I’m using my ALL CAPS VOICE. If you do know what I’m talking about, I hope it makes you giggle too!

I couldn't decide whether to call this Beanie Weenies or Franks & Beans but since I’m pretty sure you know what both of those mean, it probably doesn't matter.

And since 'Beanie Weenies' might be trademarked somewhere and since FRANKS! AND! BEANS!! makes me laugh, I’m going with the latter.

Is this a culinary masterpiece? NO.

Does my family gobble it and ask for seconds? YES.

So guess what? That makes it a winner at my house!

I use the base recipe for my Southern-Style Baked Beans and simply add hot dog wieners.

NOTES ABOUT FRANKS & BEANS

• I've browned the hotdogs before adding to the beans and I honestly don't think it's worth the effort (or fat and calories from the oil).
• This is a great way to make use of leftover hotdogs from a cookout or other event.
• This is surprisingly good on toast! I know folks in the UK and Canada eat pork n' beans on toast but I doubt too many folks around my neck of the woods do. 
• Don’t use “baked beans” or “barbeque beans” or anything fancy like that as they’re already jazzed up. You just want plain-jane, inexpensive "pork n' beans". I usually buy Van Camp’s or Libby’s.
• Be sure to keep the cans upright until you’re ready to cook. You want all the liquid to settle on top so you can pour it off.
• I am a diehard fan of classic Oscar Mayer wieners (not all-beef) but use whichever you prefer!
• You can use 10 regular or 8 bun-length wieners.

Recipe for Franks and Beans

Franks & Beans

Yield: 8 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

A simple, family-friendly recipe for homemade Beanie Weenies made on the stove or in a crock pot using pork n' beans and hotdogs.

Ingredients

• 1 10-ct. package (1-lb) hot dog wieners
• 2 28-oz. cans plain pork n’ beans
• 1/2 cup ketchup
• 1/2 cup barbeque sauce
• 1/4 cup brown sugar
• 1 tablespoon yellow mustard
• 1 tablespoon worcestershire sauce
• A few drops Liquid Smoke (optional)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper

Instructions

1. Open each can of beans then pour off all the standing liquid in the top of the can. Discard liquid then add beans to a pan. Add ketchup, barbeque sauce, brown sugar, mustard, worcestershire sauce, liquid smoke, garlic and pepper and gently stir to combine.
2. Cut hot dogs into bite-sized pieces then add to beans. Heat beans over medium-high heat until liquid starts to boil then reduce heat to low, cover and simmer for 20 minutes.
3. Crock Pot Preparation: Follow the above directions using a crock pot then heat on Low for 4-5 hours or High for 2-3 hours.

Notes

• Don’t use “baked beans” or “barbeque beans” or anything fancy like that as they’re already jazzed up. You just want plain-jane, inexpensive "pork n' beans". I usually buy Van Camp’s or Libby’s.
• Be sure to keep the cans upright until you’re ready to cook. You want all the liquid to settle on top so you can pour it off.
• I am a diehard fan of classic Oscar Mayer wieners (not all-beef) but use whichever you prefer!
• You can use 10 regular or 8 bun-length wieners.

https://www.southyourmouth.com/2015/04/franks-beans.html

Images and text © South Your Mouth LLC 2015

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