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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.

Nut-FreeEgg-FreeDairy-Free Main Dish
Prep: 5 min Cook: 15 min Total: 20 min Servings: 3–4 Difficulty: Easy

Allergens: Check baked beans and hot dog labels for allergens. Many hot dogs contain dairy, gluten, or soy.

Ingredients

  • 2 cans (15 oz each) baked beans
  • 4 hot dogs, sliced into rounds
  • 1 small onion, diced
  • 1 tablespoon vegetable oil

Optional Extras

  • 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

Instructions

  1. Heat the oil in a medium pot over medium heat.
  2. Add the diced onion. Cook for 2 minutes until starting to soften.
  3. Add the sliced hot dogs. Cook for 2–3 minutes, stirring occasionally, until they start to brown.
  4. Pour in both cans of baked beans. Stir everything together.
  5. Simmer on low heat for 10 minutes, stirring occasionally. The sauce will thicken slightly.
  6. Stir in mustard, ketchup, or honey if you have them. Serve hot.

Notes

  • 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.