Here’s a throwback recipe to the early days of our first ever food blog. Back when there were 14 of us, cooking and posting like crazy.
Niki Lewis shared this recipe–one of her family’s favorites–and it received around 30K views!
Wait, hot dogs and beans? What is so special about that? Well, go make ya some and see for yourself.
I made this the other night and we invited a friend of ours over, because there was going to be a lot for just two of us. Let’s just say the these guys ate two helpings each and grazed on more. So, it was a big hit.
We had some for lunch today and probably just have a serving left. From a 9 x 13 dish.
This would be a great potluck offering, or something good for a family picnic or maybe just when you need something quick and tasty for the family and you’re in between school and soccer, or any number of activities that could be happening on any given day.
Niki's Beans & Dawgs
- January 11, 2020
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Ingredients
- 1 package all beef hot dogs
- 5 slices of bacon, cut in half
- 2 cans pinto beans, rinsed and drained
- 1 can dark red kidney beans, rinsed and drained
- 1 can baked beans
- 1 can diced tomatoes
- 1 small onion, chopped
- 1/2 green bell pepper, chopped
- 1/4 cup molasses
- 1/2 cup brown sugar
- 1 tablespoon prepared mustard
- a few splashes of Worcestershire Sauce
- Pepper
- Kosher Salt
Directions
- Step 1
- In a large bowl mix together all ingredients, except hot dogs and bacon. Season to taste–saltier or sweeter. Pour into 9 x 13 baking dish.
- Step 2
- Wrap each hot dog in 1/2 slice of bacon and arrange on top of bean mixture.
- Step 3
- Sprinkle with kosher salt and bake at 375 degrees F. for 45-55 minutes, or until deisred crispiness of bacon and hot dogs is reached.
Note: I used the 15-oz.size cans of beans and tomatoes and added the mustard and Worcestershire Sauce.
