Wednesday, November 09, 2011

Beanie Weenies

One of my mother's favorite easy suppers was franks and beans. She'd sauté a mess of onions first, then dump in two cans of Big John beans and several cut up Esskay hotdogs. In a short time, dinner was served, along with white bread for mopping up the sauce. (One of the rare occasions we ate white bread untoasted.)

We regularly had franks and beans for lunch at St Stanislaus, too, but it wasn't as tasty as Mom's. And definitely not as tasty as the spicy version I whipped up for dinner a few nights ago.

Hot Dogs and Black Beans

1/2 onion, diced
olive oil
1/3 cup ketchup
2 tablespoons dijon mustard
1 tablespoon brown sugar
1 tablespoon molasses
1 tablespoon apple cider vinegar
1 teaspoon smoked paprika
1 tablespoon sriracha
2 15oz cans of black beans, drained and rinsed
4 hot dogs, sliced (we prefer Nathan's)

In a medium saucepan, sauté onion in olive oil over medium heat until softened. Add next eight ingredients, turn up the heat, and bring to a boil. Turn the heat down to low and simmer the mixture for thirty minutes. Add the hot dogs and cook an additional 10 minutes.

Serve with bread for mopping up the sauce.

Posted by theminx on Minxeats.com.