franks and beans

I can’t remember how I got it in my head to make franks and beans. I thought I had mentioned it in a blog post, but I can’t find it. Was it a comment on someone else’s blog? I thought I just idly mentioned it somewhere, and then I started thinking “yum…pork and beans…”  (Ah, Elizabeth found it for me – in my post about red beans and rice.)

Of course, god forbid I take the easy way out and buy some baked beans, add hot dogs and brown sugar and bake them for a while, like I used to do when I was a kid. (Of course, we used the cheese-filled hot dogs then. Ew!) No, I have to go all out and make beans from scratch. Glutton for punishment.

But I couldn’t find any recipes for hot dogs and beans with the beans made from scratch, so I made a Boston baked beans recipe and added cut up hot dogs to the onions while they sautéed.

I figured that if I cut the hot dogs on a diagonal, they were more elegant and I could pretend that I wasn’t eating incredibly low-class food.

But if I cut them straight across, they were more bite-sized. Ah well.

I messed up the recipe just a bit. I was cutting it in half, but I used a saucepan less than half the area of the pan called for for a full recipe, so the sauce didn’t thicken as much as I would have liked. You can see in the picture how liquidy the beans are. Also, when adding hot dogs, I might skip the salt pork next time and maybe increase the bacon by an ounce or two. Other than those minor glitches, though, this was a fun way to revisit childhood!

Boston Baked Beans (from Cooks Illustrated January 2003)

Serves 4 to 6

CI note: The beans can be made ahead. After cooking, cool them to room temperature and refrigerate in an airtight container for up to 4 days.

Bridget note: I added 2 hot dogs, cut into bite-sized pieces, to the sautéing onions.

4 ounces salt pork, trimmed of rind and cut into ½-inch cubes
2 ounces bacon (2 slices), cut into ¼ -inch pieces
1 medium onion, chopped fine
½ cup mild molasses
1 tablespoon mild molasses
1½ tablespoons brown mustard
1 pound dried small white beans (about 2 cups), rinsed and picked over
Table salt
1 teaspoon cider vinegar
Ground black pepper

Adjust oven rack to lower-middle position; heat oven to 300 degrees. Add salt pork and bacon to 8-quart Dutch oven; cook over medium heat, stirring occasionally, until lightly browned and most fat is rendered, about 7 minutes. Add onion and continue to cook, stirring occasionally, until onion is softened, about 8 minutes. Add ½ cup molasses, mustard, beans, 1¼ teaspoons salt, and 9 cups water; increase heat to medium-high and bring to boil. Cover pot and set in oven. Bake until beans are tender, about 4 hours, stirring once after 2 hours. Remove lid and continue to bake until liquid has thickened to syrupy consistency, 1 to 1½ hours longer. Remove beans from oven; stir in remaining tablespoon of molasses, vinegar, and additional salt and pepper to taste. Serve.

Comments

  1. Looks great!

    I love how you cut the hot dogs on a slant, lol.

  2. I have to admit I giggled and was totally reminded of “Something About Mary” with your title. :) I’m not a big boston baked beans gal, but your post is looking pretty dang good!

  3. I totally can’t think of franks and beans without thinking of Something About Mary either – the visual and everything.

  4. I’m sitting here cracking up thinking about making hot dogs fancier by cutting them on the diagonal….ha! Thats great!

  5. I think I have a crockpot recipe for beans and weinies that starts with dry beans. I seem to remember having some problems. I always have problems with dried beans (except refried beans – I can make those just fine). If I find out, I’ll send it to you.

  6. I agree w/ the other posts… you cracked me up with your idea of cutting them on a bias to be more fancy. This does sound like a really yummy trip down memory lane, so I don’t judge you ;)

  7. looks like we were both thinking about beans this week :) yum!

  8. Debra Darceu says:

    If you cut the hot dogs diagonally you get more cooking surface and they sop up the taste of the sauce more. I use Hickory Farms “hot and sweet” mustard for a little hotter/sweeter/tangier flavor, with a few hot pepper flakes added in. And frankly (no pun intended) I would use 2 large cans of Bush’s baked beans with bacon and onion flavor and doctor BIG TIME. But, 2 hot dogs for a recipe serving 4-6 people? I would be adding an entire package of 8 hot dogs to the recipe. But I wouldn’t be using any salt pork nor bacon, And would be using much less molasses. I do not eat this often. Once a year or less But every once in a while the need to re-live your childhood and the feeling of eating Mom’s comfort food (cheap but it fed 4 kids) overcomes common sense.

  9. Debra Darcey says:

    Addition: Your pictures make me HUNGRY. I’m going to go check my pantry for baked beans.

Trackbacks

  1. [...] vicarious Foodie, Thit Bo Luc Lac (Wok Seared “Shaking” Beef) from Viet World Kitchen, Boston Baked Beans from The Way the Cookie Crumbles, Grilled Lamb Chops with Herbed Yogurt Sauce and Pita from We Are [...]

  2. [...] Boston Baked Beans from The Way the Cookie Crumbles. [...]

Speak Your Mind

*