Franks & Beans

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Recipe by South Your Mouth

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Franks & Beans

1 10-ct. package (1-lb) hot dog wieners

2 28-oz. cans cheap-o pork n’ beans

1/2 cup ketchup

1/2 cup barbeque sauce

1/4 cup brown sugar

1 tablespoon yellow mustard

1 tablespoon worcestershire sauce

A few drops Liquid Smoke (optional)

1/4 teaspoon garlic powder

1/4 teaspoon pepper


Open each can of beans and pour off all the standing liquid in the top of the can. Discard liquid and add beans to a pan. Add ketchup, barbeque sauce, brown sugar, mustard, worcestershire sauce, liquid smoke, garlic and pepper and gently stir to combine.


Cut hot dogs into bite-sized pieces and add to beans. Heat beans over medium-high heat until liquid starts to boil then reduce heat to low, cover and simmer for 30 minutes.


Crock Pot Preparation:

Follow the above directions using a crock pot and heat on low for 3-4 hours or high for 2-3 hours.


Notes:

  • Don’t use “baked beans” or “barbeque beans” or anything fancy like that as they’re already jazzed up. You just want plain jane, inexpensive "pork n' beans". I usually buy Van Camp’s (Libby’s in Canada). ALSO, be sure to keep the cans upright until you’re ready to cook. You want all the liquid to settle on top so you can pour it off.
  • I am a diehard fan of classic Oscar Mayer wieners (not all-beef or jumbo or fat-free or chocolate dipped or anything special – just classic wieners).
  • You can use 10 regular or 8 bun-length wieners.