almost homemade franks + beans
photo by Jennifer Johnson
Using vegetarian beans allows you to build your own flavor with barbecue sauce (we love Lillie’s Q), bacon, and a hint of coffee. Cooking the hot dogs over the open flame adds a crispy exterior that blends well with all the other smoky flavors in the sauce.
2 pieces applewood smoked bacon, diced
1 small yellow onion, diced
Kosher salt, to taste
Freshly ground black pepper, to taste
2 cloves garlic, finely minced
1/4 cup brewed coffee
1/4 cup smoky barbecue sauce
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
2 tablespoons molasses
2 28-ounce cans low-sodium vegetarian baked beans
4 beef hot dogs
Skewers, for cooking
- In a large skillet, add bacon and cook over medium-high heat until nicely browned. Remove bacon with a slotted spoon and set aside. Return pan to low heat. Add onion and cook until softened, about 10 minutes. Season with salt and pepper. Add garlic and cook for another minute.
- In a bowl, combine coffee, barbecue sauce, Worcestershire sauce, mustard, and molasses.
- Once onions are softened, add barbecue mixture, beans, and bacon to pan and stir to combine. Cook until beans are warmed through and sauce has thickened, about 10 minutes or so, stirring occasionally to prevent bottom from burning. Remove and set aside.
- Meanwhile, place 1 hot dog on a skewer and toast until just crispy around edges. Carefully remove and cut into pieces, and place in a bowl. Once all hot dogs are cooked and cut, add to bean mixture and stir to combine. Rewarm to serve.
cook’s note: We love to make the pot of beans ahead of time, then rewarm over the grates of a fire pit while we’re toasting up our hot dogs.