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A quintessential American comfort dish, this recipe combines sweet and savory baked beans with smoky, browned hot dogs. Simmered in a tangy sauce, it's a hearty, one-pot meal perfect for a quick weeknight dinner, potluck, or campfire cookout.
For 4 servings
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chopped yellow onion and sauté for 4-5 minutes, or until it becomes soft and translucent.
While the onion cooks, slice the hot dogs into 1/2-inch thick rounds. Add the sliced hot dogs to the pot with the onions. Cook for 3-4 minutes, stirring occasionally, until the pieces are lightly browned on the edges.
Pour the undrained canned baked beans into the pot. Stir in the ketchup, light brown sugar, yellow mustard, and Worcestershire sauce until everything is well combined.
Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for 10-15 minutes. Stir occasionally to prevent sticking. This allows the flavors to meld and the sauce to thicken.
Remove from heat. Taste the mixture and season with salt and freshly ground black pepper as needed. Serve hot.
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A quintessential American comfort dish, this recipe combines sweet and savory baked beans with smoky, browned hot dogs. Simmered in a tangy sauce, it's a hearty, one-pot meal perfect for a quick weeknight dinner, potluck, or campfire cookout.
This american recipe takes 30 minutes to prepare and yields 4 servings. At 896.13 calories per serving with 35.18g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Add one finely chopped jalapeño along with the onion, or stir in 1/4 teaspoon of cayenne pepper with the other sauces for a spicy kick.
Replace the ketchup with your favorite BBQ sauce for a tangier, smokier barbecue flavor profile.
Easily make this vegetarian by using plant-based hot dogs and ensuring your canned baked beans are labeled as vegetarian.
Sprinkle a generous amount of shredded sharp cheddar or Colby cheese over the top just before serving. Cover the pot for a minute to let it melt.
Both the hot dogs and the beans contribute a significant amount of protein, which is essential for muscle maintenance, tissue repair, and overall body function.
The beans are an excellent source of dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
The carbohydrates from the beans and the sweet sauce provide a quick and lasting source of energy, making this a satisfying meal after a long day.
A typical serving of this recipe contains approximately 850-950 calories, depending on the type of hot dogs and baked beans used. It is a very hearty and energy-dense meal.
This dish is classic comfort food and is best enjoyed in moderation. While it provides protein and fiber from the beans, it is also high in sodium, sugar, and saturated fat. You can make it slightly healthier by choosing lower-sodium beans, turkey hot dogs, and reducing the amount of added sugar.
Yes, this recipe is excellent for a slow cooker. Sauté the onions and brown the hot dogs on the stovetop first, then transfer them to the slow cooker. Add all remaining ingredients, stir, and cook on low for 2-3 hours.
All-beef franks are a classic choice for their robust flavor, but any type of hot dog works well, including pork, chicken, or turkey. Plant-based hot dogs are a great option for a vegetarian version.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through.