|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?
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
- 1/2 tablespoon cooking oil (canola, vegetable, olive oil)
- 1/4 cup chopped onion
- 1 (11 ounce) can cheap-o pork and beans
- 1 (10.5 ounce) can mild or original diced tomatoes with green chilies (like Rotel), drained
- 2 tablespoons ketchup
- 1 teaspoon spicy brown or yellow mustard
- 2 tablespoons brown sugar
- 1 teaspoon Tiger sauce or other hot sauce, or to taste, optional
Saute the onion in the 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 low simmer and cook 15 to 20 minutes longer. Taste and adjust seasonings as desired. Eat! Serves about 2 - increase as needed.
Cook's Note: I like to use Tiger Sauce - which is a type of sweet hot sauce found in most grocery stores. To make this more kid-friendly, omit the hot sauce and substitute regular diced tomatoes for the Rotel. Taste and adjust seasonings.
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©Deep South Dish
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