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Franks and Beans

Franks and Beans

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A little white wine and lots of fresh herbs put a refined spin on this classic that tastes just as good the next day.


  • 3 tablespoon olive oil, divided
  • 6 cloves garlic cloves, smashed
  • 1½ lb sweet Italian sausage links (about 6), divided
  • 2 15-oz. cans cannellini (white kidney) beans, rinsed
  • 10 flat-leaf parsley stems
  • 2 cups low-sodium chicken broth
  • 1 tablespoon unsalted butter
  • 3 tablespoon chopped fresh herbs (such as oregano, flat-leaf parsley, and tarragon), divided
  • Kosher salt and freshly ground black pepper

Recipe Preparation

  • Heat 2 Tbsp. oil in a large heavy pot over medium heat. Add onion and garlic; cook, stirring occasionally, until softened, 5–8 minutes. Remove and discard casings from 2 sausages; add sausages to pot. Cook, breaking up with a spoon, until sausages and onions are lightly browned, about 5 minutes.

  • Add beans and wine to pot and cook until wine is reduced by half, 8–10 minutes. Using kitchen twine, tie parsley and thyme into a bundle; add to pot along with bay leaves and broth. Cook on medium-low heat, partially covered and stirring often, until liquid thickens, 40–50 minutes. Discard bundle and bay leaves. Mix in butter and 2 Tbsp. chopped herbs. Season with salt and pepper.

  • Meanwhile, after beans have been cooking for about 25 minutes, heat remaining 1 Tbsp. oil in a large skillet over medium heat. Cook remaining sausages, turning occasionally, until browned and cooked through, 15–20 minutes. Slice.

  • Divide bean mixture among bowls. Top with sausage slices and remaining 1 Tbsp. chopped herbs.

Recipe by Citizen's Band in San Francisco,

Nutritional Content

4 servings, 1 serving contains:Calories (kcal) 860Fat (g) 51Saturated Fat (g) 16Cholesterol (mg) 105Carbohydrates (g) 41Dietary Fiber (g) 9Total Sugars (g) 3Protein (g) 27Sodium (mg) 2130Reviews Section

Recipe Skillet Franks and Beans

  • Calories: 260
  • Protein: 14 g
  • Total Fat: 13 g
    • Unsaturated Fat: 13 g
    • Saturated Fat: 0 g
    • Natural Sugar: 6 g
    • Added Sugar: 0 g

    I’ve remade this childhood favorite so it’s filled with pure goodness—it’s thick and saucy, sweet and tangy, and it totally hits the spot. I use pre-cooked poultry sausage, but you can also opt for all-beef, turkey or chicken franks. What’s not to love? It requires one skillet and just a few simple ingredients. My crew thinks it’s sweet enough, but if you’d like to sweeten it a little more after taste tasting the finished product, add a tablespoon or two of molasses, brown sugar, maple syrup, honey—or even ketchup. It’s like a delicious stroll down memory lane.

    • 1 yellow onion, finely diced (about 1½ cups)
    • 1 teaspoon kosher salt, divided
    • 1 package (12 ounces) poultry hot dogs or pre-cooked sausage (I love using smoked chicken-apple sausage), sliced into ¼-inch discs
    • 2 cans Northern beans, rinsed and drained
    • 16 ounces can no-salt-added tomato sauce
    • 1 tablespoon tomato paste
    • 1 tablespoon red wine vinegar
    • 1 tablespoon Worcestershire sauce
    • ¼ teaspoon dry mustard (or 1 teaspoon prepared mustard)
    • ½ teaspoon sweet paprika
    • ¼ teaspoon ground black pepper

    Liberally coat a large, wide skillet (or medium to large pot) with oil spray and warm over medium-high heat. Add the diced onion and ¼ teaspoon salt, and sauté until soft and lightly browned, about 4 minutes. Add the sliced hot dogs or sausages to the pan, mist with additional oil spray, and sear the sides against the hot surface of the pan until they become slightly caramelized and browned, about 2 minutes.

    Add the beans, tomato sauce, tomato paste, red wine vinegar, Worcestershire sauce, mustard, paprika, remaining ¾ teaspoon salt and pepper. Bring to a gentle boil, then lower heat and simmer for about 15 minutes until everything is piping hot and the sauce has thickened a bit.

    German Franks & Beans

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    Franks and Beans Cassoulet

    Heat the olive oil in a large saucepan. Add the garlic, celery and onion and cook over low heat, stirring, until softened, about 8 minutes. Add the beans and stock and bring to a boil. Reduce the heat to low, cover partially and simmer until the beans are almost tender, 45 minutes to 1 hour. Stir in the tomatoes, ketchup, brown sugar, vinegar, mustard, basil, rosemary, cumin and paprika. Simmer over moderately low heat until the beans are very tender and the sauce is thick, about 30 minutes longer. Season with salt and pepper.

    Preheat the oven to 350°. Melt the tablespoon of butter in a large, deep ovenproof skillet. Add the sausages and brown over moderately high heat, about 1 minute per side. Transfer the sausages to a plate and pour off any excess oil from the skillet. Add the beans to the pan, then nestle the sausages in the beans. Butter the bread on both sides and season with salt and pepper. Set the bread on the beans and sprinkle the Cheddar over the bread. Bake in the center of the oven for about 20 minutes, or until the cheese is browned and the bread is crisp. Serve at once.

    • 1 cup = 250 ml = 16 Tablespoons
    • 1/2 cup = 125 ml = 8 Tablespoons
    • 1/3 cup = 83 ml = 5.3 Tablespoons
    • 1/4 cup = 62 ml = 4 Tablespoons
    • 1 Pinch = 1/8 Teaspoon

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    Fancy Franks and Beans Recipe

    Cut hot dogs into 1" pieces.
    Chop bacon into small pieces.
    Chop onion to make 1/4 cup.
    Heat dutch oven to 375 degrees for Frying.
    Fry bacon bits until crisp.
    Remove bacon bits and save.
    Saute onions in bacon grease until light brown.
    Add hot dog pieces and fry for 5 minutes.
    Mix in baked beans, lemon juice, Worcestershire sauce, brown sugar, chili powder, ketchup, and garlic salt.
    Cover with lid and heat to 225 degrees for Simmering .
    Simmer for 25 minutes.
    Sprinkle bacon bits on top when served.

    All dutch oven recipes use a 12-inch dutch oven, unless specified. If you have a 10-inch dutch oven, use about 2/3 to 3/4 of the ingredient amounts but keep the temperature and time about the same.
    If no temperature is listed, use 350 degrees.
    See Heat Settings page for temperature and coal placement
    for Frying, Stewing, Roasting, Baking, and Simmering.

    Let me know how you enjoyed your Fancy Franks and Beans!
    Send a photo of your meal so I can add it here.

    Franks and Beans - Recipes

    I love beanies and weenies! I make them at least once a month, but mine are boring compared to yours. I just grill the hot dogs, add the beans, and bring all this to a boil. Then I add chopped green peppers (the healthy part of the dish) and some pepper. Bring it to a simmer for about 10 minutes and it's done!

    I'm going to try your recipe for this dish today!

    I love this and my kids hate it, must be a generational thing!
    I awarded you on my blog!

    Ok, I admit it, I am NOT a beannie weenie fan, as I have only tried the can stuff. Hubby however loves it..straight from the heating it up or anything. YUCK.

    But I do think I will have to try this version for it and surprise him one evening. You never know, this just might change my perception of the dish.

    Gosh, I grew up eating these and my kids grew up eating them as well. I STILL like them and make them from time to time.

    I love this post! I thought once my girls got older I wouldnt have to eat these kinds of meals anymore. Now I want them just for me!! Thanks so much for sharing.

    Hi Tina. This is my kind of comfort food. Thanks neighbor. Could you please come by my blog? I have an award for you.

    Im not a hotdog fan but my kids are. I was wondering if I added smoked sausage if that would be good. Heather

    Anonymous - I have never tried it with smoked sausage. My kids only eat Oscar Mayer Hot Dogs so that is what i use. LMK if you try it and how it turns out.

    I have always loved franks & beans. Still do.

    This recipe looks good. Never had it quite that way, but I'm willing to give it a try.

    I think you should try this recipe! We make beenie weenie the same, with two exceptions. Omit the BBQ sauce, and add 8ozs of shredded cheddar cheese. Cook till the cheese melts, and eat as a dip with ruffled potato chips. SO good! That is the only way we have ever eaten them! The salt from the chips makes it so yummy!

    I like to sautee my hot dogs with a little bit of butter and onion! My mom used to make this for me and my sister when we were little, but I rarely get to make it anymore because it disturbs my husband's gastrointestinal system! haha

    Hi Tina, I saw you posted this at Jane's site today. I love beenie weenie (homemade) and grew up eating it. Unfortunately my family does not like it so I've never made it again. I think our recipes are similar too!

    We grew up on homemade Beenie Weenie. My dad made it often. I remember loving it as a kid. We used a very similar recipe except we used Worstershire sauce instead of the Sweet Baby Rays. I am going to make it soon and use the Baby Rays. ( I love that sauce.)

    I love beenie weanies and make my own version in the crockpot from time to time. I have experimented with this and found a cheesy turkey sausage that is sold at Wal-Mart that is delicious in place of hot dogs. You can also use brown sugar splenda as a sweetener to keep the calorie count down.

    I make this same version but I pour my cornbread mixture right on top of my casserole. Mix up the beenie weenies in my casserole then I pour the cornbread mixture on the top and bake at 350 until the cornbread is done..I so love this.

    Every couple of months I make beanie weenie at work. I usually add chili and call it Chili Beanie Weenie. The folk snap it up. Often I will use sliced polish sausage instead of sliced weenies.

    My boyfriend loves this dish, I like it as well but I am going to try it your way!! Sounds yummy

    My mom would sometimes add maple syrup, sliced sweet onion and a few strips of Bacon on top. Cook til the Bacon is done and the onions caramelized. I'm making it right now.

    I added a small chopped onion and Used Polish Sausages from Aldi's. I Have to say these were absolutely the BEST beanie Weenie's I've ever had. Thank you so much for sharing and I'm glad you weren't too embarassed.

    Really Good although just a little to much sugar taste. Baked up really well and everyone really enjoyed it

    I have always caught a lot of flack when I tell people how I make beanie weenies. In fact at a dinner at my in-laws one of my sister in-laws said it sounded disgusting. My wonderful son jumped to my defense, but this is the way my mother made it and I can't imaging it any other way. We always add a can of corn to it. How much depends on your personal preference. Mom always referred to it as "the Girl Scout dish"

    I make mine the same way except I add about 1/2 of an onion. So yummy. Thank you for sharing and for the memories

    I love this recipe. In fact I actually add a cup of shredded cheese on top and let it melt. Makes it look fancy

    I like mine with a little bit of chopped up, grilled dog, it makes the flavor so much better and it removes the dead giraffe texture.

    I am eating beanie weenies right now, so I decided to Google them and see if they are still popular with anyone else. They are a comfort food to me. I make mine with Ball Park franks, a little mustard, brown sugar, catsup, and pepper. I just throw it all in a sauce pan and heat through til bubbly and then let cool so it thickens a little. Oh and the can of pork and beans that I use has always been Van Kamps. I use the same brand for making my baked beans that everyone raves over at holiday meals. <3

    NEVER feel silly about posting any recipe, I looked this up because I want to make it for a church pot luck and I had NO idea what else went in it but beans and weenies. Thanks.

    Yes i prefer sausages then hotdogs its so good with rice

    I have made these a couple of different ways, on ways is I add onions or caramelized onions and bacon and a little bit of hickory smoke. And bake them and then serve the with corn bread.

    I used to love Beanie Weenies! I can't believe I haven't served them to my kids yet. Thanks for the reminder!

    My grandma did this a bit different. She fried up some bacon till crispy then crumble that up and put to the side. In same pan fry the sliced hot dogs. After about 5 mins add some brown sugar, mustard, and some ketchup. Wait about 3 mins till everything becomes a sauce like. Then add the baked beans and bacon let in simmer for about 20 mins and BAM it's done.

    • 2 cans (28 ounces each) baked beans
    • 1 package (14 ounces) McCormick® Grill Mates® Classic Beef Franks, sliced 1/2-inch thick
    • 1 medium yellow onion, chopped
    • 1/4 cup packed dark brown sugar
    • 1/4 cup French's® Tomato Ketchup
    • 2 tablespoons French's® Classic Yellow Mustard
    • 1/2 teaspoon McCormick® Coarse Ground Black Pepper

    Key Products

    Slow Cooker Franks And Beans

    These are so much more than your average baked beans!

    Baked beans are a year-round staple for us and, while we love trying out different types, throwing in chorizo or hot dogs is our absolute favorite way to enjoy them. Here, we’ve perfected the spicy, smoky flavor and come up with a way to make this dish easily in the slow cooker now you don’t have to wait around while the beans cook in the oven – all you have to do is throw everything in together and turn on the power! We’re telling you, it doesn’t get any better than this, so check these bad boys out!

    This recipe is seriously such a breeze to pull together, it makes for the perfect choice when you have friends over. Use the oven for whatever bigger dishes you’re making, but free up space with this slow cooker recipe…anytime we make it, it gets devoured, so you really can’t go wrong!

    Spicy Franks And Beans

    10 minutes active 2+ hours inactive

    • 1 can baked beans (any variety)
    • 1 package beef or pork hot dogs, or chorizo, cut into bite-size pieces
    • 1/2 cup ketchup
    • 1/2 cup brown sugar
    • 1 teaspoon cumin
    • 1/2 teaspoon ground cayenne pepper
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1/2 teaspoon red pepper flakes
    • 1/2 tablespoon Worcestershire sauce
    • kosher salt and freshly ground pepper, to taste
    1. Pour can of beans into slow cooker, and stir in hot dog pieces.
    2. Stir in all other ingredients, and add salt and pepper to taste.
    3. Cook in slow cooker on high for 2 hours — or on low for 4 hours.
    4. Serve hot and enjoy!

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    My children always liked this dish when they were young. It seemed like someone brought a pan of Baked Beans and Wienersto any get together we attended. I continued to fix this recipe even though they are all now adults.

    This past week, when we went to Easter dinner at my daughters, I made several sides and this was one of them.

    I used a large can of beans, but this recipe can be altered for any size can of beans.

    Pardon the disposable aluminum pan, but these are so handy.

    I always use Bush beans. Add chopped onions, green bell
    peppers, ketchup, and brown sugar. Stir to combine.

    Cut the beef franks into pieces and stir into the beans.

    One of the great things about this recipe is that it can be prepped ahead of time and baked when you need it. It can also be served
    hot or at room temperature.

    I have always served Baked Beans and Wieners as a side dish, but it
    could also be used as a main dish. Add a salad and some mashed potatoes for a comfort food, inexpensive meal.

    Watch the video: Ο Ασπροδόντης (June 2022).


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