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Frans and beans (beanie weenies) with scrambled egg on the side

Franks and Beans (Beanie Weenies)

Connie Veneracion
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.
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Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Breakfast, Snack
Cuisine American
Servings 3 people

Ingredients
  

  • 3 frankfurters (see notes after the recipe)
  • 2 cloves garlic
  • 1 onion
  • 2 plump and juicy tomatoes
  • 2 tablespoons olive oil
  • salt
  • pepper
  • pinch dried thyme
  • 1 generous pinch dried oregano
  • 1 can baked beans in tomato sauce

Instructions
 

  • 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.

Notes

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.
 
Frans and beans (beanie weenies)
Updated from a recipe originally published in February 12, 2017
Keyword Beans, Sausages
More recipes with sausages
• See more in It's Summer, Meat Recipes,
Baker’s Notes
Cook’s Notes