Franks and Beans (Beanie Weenies)Recipe by
Also called beanie weenies, franks and beans is a dish similar to pork and beans but, in lieu of pork, sausages are added to stewed beans. Served with eggs and bread, it's an easy and filling breakfast.
- 3 frankfurters (see notes after the recipe)
- 2 cloves garlic
- 1 onion
- 2 plump and juicy tomatoes
- 2 tablespoons olive oil
- pinch dried thyme
- 1 generous pinch dried oregano
- 1 can baked beans in tomato sauce
- Slash the frankfurters to prevent them from curling.
- Peel and mince the garlic.
- Peel and thinly slice the onion.
- Dice the tomatoes.
- Heat the olive oil in a pan. Lightly fry the frankfurters. Push to them one side of the pan.
- Add the garlic, onion and tomatoes to the oil. Sprinkle with salt and pepper. Add the thyme and oregano. Cook over medium heat, stirring often, until the vegetables soften.
- Pour in the baked beans. Stir. Taste; add more salt and pepper, as needed. Cook until bubbly.
- To serve, ladle a generous amount of beans into a bowl. Top with a frankfurter.
- Serve the franks and beans with scrambled eggs on the side.
You can use just about any kind of sausage (well, except canned Vienna sausages) to make franks and beans. Garlicky and spicy sausages are especially good.
Updated from a recipe originally published in February 12, 2017