|Beans and weenies, made from hot dogs, pork and beans, onion, and a tomato and ketchup based, brown sugar mustard sauce.|
Beans and WeeniesThe Cajun and I had the munchies tonight (and I wonder why I don't lose weight) sooooo I remembered that when I cleaned out the fridge of the bits and pieces of leftovers earlier today I'd run across some hot dogs I'd forgotten about. So, beans and franks or beanie weenie as we call it, sounded like a plan. Really I just wanted to put it here so I'd remember what I did, but in case anybody's wandering by, measurements are basically guesstimates. Just taste it and see if you like it. Oh, and grab a yummy yeast dinner roll to sop up the juice for sure. I had a few in the freezer that I meant to serve with dinner, but forgot. Worked out now didn't it?
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Recipe: Beans and Weenies©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 20 min | Yield: About 2 servings
- 4 hotdogs, sliced
- Olive oil
- 2 tablespoons of chopped onion
- 1 can of cheap-o pork and beans
- 1 can of mild or original Rotel diced tomatoes, drained
- 2 tablespoons of ketchup
- 1 teaspoon of spicy brown or yellow mustard
- 2 tablespoons of brown sugar
- 1 teaspoon of Tiger sauce or other hot sauce, or to taste, optional
Saute the onion in the olive oil over medium high heat just until soft; toss in the hotdogs and brown. Add rest of ingredients, bring to a boil, reduce to a simmer and cook 15 to 20 minutes longer. Taste and adjust seasonings as desired. Eat!
Cook's Note: I like to use Tiger Sauce - but look for it at your local grocery store for better pricing.
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©Deep South Dish
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Posted by Mary on November 3, 2008Images and Full Post Content including Recipe ©Deep South Dish. Pinning and sharing links is welcomed and encouraged, but please do not repost or republish elsewhere such as other blogs, websites, or forums without explicit prior permission. All rights reserved.
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