Franks ‘N Beans always brought the biggest smile to my Father’s face. Back in the day, that meant two big hot dogs on a plate with a side of Heinz baked beans; and, of course, a large glass of Cel Ray tonic. I have inherited Dad’s love for Franks ‘n Beans; but have taken it up a notch. A wonderful southern lady who worked for my in laws taught me how to make her version. You can use beef/turkey hot dogs and follow the recipe as is; or you can use veggie hot dogs and heat them on top of the beans for half the time. Either way, this is a delicious way to prepare the proverbial Franks ‘n Beans. It’s a perfect recipe for Super Bowl Sunday, Memorial Day weekend -or any time you need a quick rib sticking dish that will please kids and adults alike.
Franks can be used in many ways. Sliced franks are a delicious garnish in Split Pea soup.
Not a frank lover- cook the beans according to the recipe and use as a side dish!
Prep time: 10 minutes
Franks 'n Beans
By May 21, 2014Published:
- 8 franks
- 3 20 ounce cans of red kidney beans
- 3 large Granny Smith Apples peeled,cored and chopped
- 3 large onions peeled and diced
- 1/3 cup dark/light brown sugar
- 8 beef/turkey/veggie franks
- 1 8 cup oven to table casserole
- Preheat oven to: 400° F.
- Open the cans of kidney beans and pour contents (beans and liquid) directly into casserole.
- Add onion and apples to beans. Stir well. Sprinkle brown sugar over the top. Bake 45-60 minutes or until sauce has thickened.
- Make two or three diagonal slices on top of the franks. Take care not to cut them all the way through. Place franks on top of bubbling beans and bake another 10-15 minutes or until franks have puffed and browned. Serve hot. Veggie franks will only take about 15 minutes to puff and brown.