Baked Beans and Franks
A one-pot meal that's been a family staple forever. Canned baked beans simmered with sliced hot dogs — simple, sweet, savory, and filling.
Time
20 min
Difficulty
Easy
Serves
3–4
Ingredients 4 items
- 2 cans (15 oz each) baked beans
- 4 hot dogs, sliced into rounds
- 1 small onion, diced
- 1 tablespoon vegetable oil
- Optional: Mustard stirred in, Ketchup or BBQ sauce, A tablespoon of honey or brown sugar, Serve over rice or with bread or cornbread
Equipment
- Medium pot
- Can opener
- Knife and cutting board
- Stirring spoon
Allergens: Check baked beans and hot dog labels for allergens. Many hot dogs contain dairy, gluten, or soy.
Instructions
- Heat the oil in a medium pot over medium heat.
- Add the diced onion. Cook for 2 minutes until starting to soften.
- Add the sliced hot dogs. Cook for 2–3 minutes, stirring occasionally, until they start to brown.
- Pour in both cans of baked beans. Stir everything together.
- Simmer on low heat for 10 minutes, stirring occasionally. The sauce will thicken slightly.
- Stir in mustard, ketchup, or honey if you have them. Serve hot.
notes & tips
- SPAM works too. Dice it into cubes instead of rounds.
- Over toast: Baked beans on toast is a classic. Serve a scoop of this over buttered toast.
- With cornbread: Make the Skillet Cornbread recipe and serve this alongside it.
- Stretch it: Serve over rice to feed more people.
- Leftovers: Keeps well in the fridge for 3–4 days. Reheats easily.