Beanie Weenies, All Dressed Up: Big Flavor From Pantry Staples!
Beanie weenies taste fuller with a few small changes: soften onion and garlic in a little oil, brown the hot dogs briefly, then stir in a tangy, smoky sauce. Canned baked beans already contain salt and sugar, so taste the mixture before adding more.
A quick stovetop version
Serves: 4 to 6
Prep time: 10 minutes
Cook time: 15 minutes
Ingredients
- 1 teaspoon oil (5 mL)
- ½ cup finely chopped onion (about 75 g)
- 1 garlic clove, minced
- 6 hot dogs, sliced into bite-size pieces (about 280 to 340 g)
- 2 cans baked beans, about 15 ounces each (425 g each), including the sauce
- 2 tablespoons ketchup (30 mL)
- 2 tablespoons barbecue sauce (30 mL)
- 1 teaspoon Worcestershire sauce (5 mL)
- 1 teaspoon yellow mustard (5 mL)
- 1 teaspoon cider vinegar (5 mL), optional
- Black pepper, to taste
Directions
- Warm the oil in a saucepan or deep skillet over medium heat. Add the onion and cook, stirring, until softened, about 4 to 5 minutes. Stir in the garlic and cook for 30 seconds.
- Add the sliced hot dogs. Cook for 2 to 3 minutes, stirring once or twice, until the pieces are hot and lightly browned in spots.
- Stir in the beans, ketchup, barbecue sauce, Worcestershire sauce, and mustard. Bring the mixture to a gentle simmer.
- Cook uncovered for 8 to 10 minutes, stirring occasionally, until the sauce is hot and slightly thicker. Taste before adding black pepper or vinegar. Serve hot.
Adjust the flavor to suit the beans
Baked beans vary in sweetness and seasoning. Start with the amounts above, then make one small change at a time.
If the sauce tastes too sweet, stir in the vinegar or a little extra mustard. If it tastes flat, add a few drops of Worcestershire sauce or a few grinds of black pepper. For more smoke, use a smoky barbecue sauce or add a pinch of smoked paprika. Add hot sauce a little at a time if you want heat.
If the sauce becomes too thick, add a splash of water and stir over low heat. If it seems thin, simmer it uncovered for a few more minutes. Avoid a hard boil, which can break up the beans and make the sauce stick to the pan.
Use what is already in the kitchen
A little sautéed onion gives the dish a mellow savory flavor. Garlic adds more depth, while chopped bell pepper brings a mild sweetness. Add extra vegetables in small amounts so they do not overwhelm the beans or make the sauce watery.
For a smokier version, use a pinch of smoked paprika. Chili powder or a few drops of hot sauce add warmth. If the beans are very sweet, mustard or cider vinegar can sharpen the flavor. Brown sugar is usually unnecessary; add a small pinch only after tasting if you want a sweeter sauce.
Shredded cheese works well as a topping. Stir it in after removing the pan from the heat, or sprinkle it over individual servings. Chopped scallions or crushed crackers add a fresh or crunchy finish.
Serving and storing
Serve the beans and hot dogs in bowls, over rice, or with toast or cornbread. A simple green vegetable or crisp salad can round out the meal.
Refrigerate leftovers within two hours. Keep them in a covered container and use them within 3 to 4 days. Reheat leftovers to 165°F (74°C). www.fsis.usda.gov
For a simple version with fewer additions, see kid-friendly beanie weenies with simple sauce. For a baked dish, see oven-baked beanie weenies.
