Franks 'n' beans
I am contemplating making it for dinner tonight, but am thinking about changing it up a bit - but am unsure how.
Usually, I saute some onion and a little garlic, add in the cut up franks and beans (I use Heinz Vegetarian), then add in some ketchup and mustard.
How do you make yours?
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8 Comments:
@NYCeater: OH NO risky business haha Not sure how far you're willing to stretch but here's some "versatility" options I've utilized camping in the past:
- Instead of franks you can try a new sausage, ask your local butcher for a salty suggestion. Or smokies could work
- Canned Mushrooms
- Canned Garbonzos
- Kraft Russian Dressing has that sumthin'sumthin I love to add it to almost any "stew" type dish
- Add a bag of spinach for additional nutrition. You probably wont even taste it
- Add some maple syrup if you're using the Heinz Vegetarian as it lacks some of the baked bean taste
Good luck eating outta bounds my friend!
hungrychristel at 4:57PM on 08/19/09
one word...bacon!!!! (0=
foodiegal at 5:09PM on 08/19/09
I second the canned corn, and I also use a little molasses. Not that exciting, I guess, but oh so delicious. OH! Sometimes, I make rice pilaf as well, and then mix it in when they're both done cooking.
embolini9 at 6:23AM on 08/20/09
Make you own baked beans! My family is French-Canadian and Franks and beans was a Saturday night staple when I was little. If you have a slow cooker (crock pot) it's easy peasy. First soak a dried bag of navy beans over night in cold water. In the morning drain and look for any impurities. Then, peal and cut in half a whole onion and put at the bottom of the cooker. Add the beans, brown sugar, molasses, yellow mustard, and water to cover the beans with an inch on top. Ratios depend on preference, we like them sweeter so we have more sugar and molasses, my friend's parents like them more acidic so they use more mustard...
Then the secret is salt pork. I think other people call it fat back but it's super salty and you can get it in a big chuck and just plop it in there. Turn the beans on high and let it go until the beans are soft. Reduce to low uncover and let the sauce thicken...
As for the franks, we use natural-casing hotdogs, they are hands down the best ever...My SO grew up with Hebrew National beef franks...they don't hold a candle to the natural casings...
Good luck!
kmgagne at 10:31AM on 08/20/09
I like using kielbasa or smoked sausage instead of franks -- I grill them or pan saute them to get a bit of caramelization on them before adding them to the beans. To my beans I always add brown sugar and bourbon or whiskey for that extra punch.
juliebugsmama at 12:02PM on 08/20/09
@kgagne - oh, yeah!! There is nothing more seductive than the smell of homemade beans - the salt pork is a must! My Mom had a bean pot and cooked them in the oven overnight. She served them with homemade Maritime brown bread and butter. Who needs franks?
bareneed at 12:57PM on 08/20/09
@bareneed Brown bread! We always had that with it too...so good. Sometimes she made the brown bread with raisins....mmmmm.
kmgagne at 11:51AM on 08/21/09
I like to use B&M brand and I add minced onion, apple cider vinegar, ketchup, Dijon mustard and a little extra bacon for flavor. I bake this for about 1 1/2 ~ 2 hours @ 300, stirring every now and again. It gets a little drier from the long baking and goes great with franks, sausages, pork chops, etc.
duncan1205 at 12:41PM on 08/21/09