|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
- Cooking 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 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 - which is a type of sweet hot sauce found in most grocery stores.
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©Deep South Dish
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