Beanie and Weenies

A rustic bowl of Beans and Weenies, showcasing baked beans with sliced hot dogs, sits invitingly on a wooden surface.

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5 from 2 votes

How to make beans and weenies with canned baked beans on stove top or dry beans from scratch is here.

Prep Time15

Cook Time30

Course: Entree, Side Dish

Cuisine: American

Keyword: baked beans, beans, franks, hot dogs, weenies

Servings:

Author: Justine

Equipment

1 dutch oven

Ingredients

1 tbsp olive oil
1 small onion diced
6 slices bacon diced
4-6 hot dogs sliced
2 cans Northern beans not drained, 15 oz each
1/4 c ketchup or bbq sauce
3 tbsp molasses
1 tsp salt
3-4 tbsp brown sugar depending on how sweet you want, start with 3 tbsp
1 tbsp worchestershire sauce
1 tsp garlic powder
1/2 tsp red pepper flakes only if you want some heat

Instructions

Beans and weenies with canned beans - In your pot add your olive oil , diced bacon and diced onions. Saute until bacon is beginning to crisp but not crispy. Then add sliced hot dogs and lightly brown on the outsides too. Then pour in your cans of beans, seasonings, sauces and stir together. Set to low heat and cover for about 30 minutes so flavors meld together. Stir every 10 minutes so bottom doesn't burn and sugar can dissolve. Then serve.
In a slow cooker you would saute oil, onions, bacon and hot dogs as stated in a pan and dump this into your pot with other ingredients. Stir together, cover and put on low for 3-4 hours stirring halfway if possible and serve when ready.
Beans and weenies with dry beans - Rinse bag of dry Norhtern beans and soak in 6 cups of water for 12 hours. This is a must! Drain water from beans in bowl. Cook 6 slices of diced bacon on stovetop so fat renders down and it is somewhat crispy, add this into your crockpot on the bottom after draining oil out of pan. Pour soaked beans on top in an even layer, then sprinkle diced onions on top of beans. In a bowl whisk together 3 cups of water, 6 oz. tomato paste, 1/2 c brown sugar, and 1/2 c. molasses until smooth. Pour this in do not stir. Cover and cook on low for 6-8 hours stirring halfway thru until beans are as tender as you'd like. Check at 6 hours for tenderness.
You can follow these same steps on the stove with dry beans over low heat after sauteeing bacon and onions together with a bit of oil. Cover and this will take closer to 2 hours stirring every 20 minutes or so until they are as tender as you'd like. Much more time consuming as you don't want sauce to start to burn in pot over the flames.

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