Franks And Beans Recipes

Steps:

• In a saucepan, heat oil until it shimmers. Add onion and saute until soft, about 2 minutes. Add garlic and saute until fragrant, about 1 minute.
• Add remaining ingredients and stir well. Cook at a simmer 20-30 minutes until the flavors are melded and everything is hot.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium heat. Saute onions in butter until tender. Stir in the baked beans and sliced frankfurters. Season with brown sugar, mustard and celery salt. Transfer to a 2 quart casserole dish.
• Bake for 40 minutes, stirring occasionally.

Steps:

• Heat a 10-inch straight-sided skillet over medium-high heat. Add the olive oil and continue to heat. Pierce each sausage link twice with the tip of a pairing knife. Add the sausages to the hot pan and brown evenly on all sides, 6 to 8 minutes. Remove the sausages to a plate to cool slightly. When cool enough to handle, slice each link on the bias into 1/2-inch pieces. Set aside.
• Reduce the heat to medium. To the hot skillet, add the bacon. Cook until it is brown and crisp. Add the garlic and onions and cook, stirring regularly, until the onions begin to soften, about 3 minutes. Add the tomatoes and cook, stirring occasionally, until the tomatoes begin to blister and break down, about 10 minutes. Add the paprika, 1/2 teaspoon salt and the pepper and cook for another 2 minutes. Add the chicken broth, drained beans, thyme and rosemary and allow the mixture to return to a simmer. Nestle the sausages back in and add any juice that may have collected on the plate. Allow the mixture to cook until the sausages are cooked through, about 10 minutes.
• Meanwhile, in a pot of rapidly boiling salted water, cook the pasta for 8 minutes. Drain and immediately pour the cooked pasta into the bean mixture to finish cooking, about another 3 minutes.

Steps:

• Heat 2 tablespoons oil in a large heavy pot over medium heat. Add onion and garlic; cook, stirring occasionally, until softened, 5-8 minutes. Remove and discard casings from 2 sausages; add sausages to pot. Cook, breaking up with a spoon, until sausages and onions are lightly browned, about 5 minutes.
• Add beans and wine to pot and cook until wine is reduced by half, 8-10 minutes. Using kitchen twine, tie parsley and thyme into a bundle; add to pot along with bay leaves and broth. Cook on medium-low heat, partially covered and stirring often, until liquid thickens, 40-50 minutes. Discard bundle and bay leaves. Mix in butter and 2 tablespoons chopped herbs. Season with salt and pepper.
• Meanwhile, after beans have been cooking for about 25 minutes, heat remaining 1 tablespoon oil in a large skillet over medium heat. Cook remaining sausages, turning occasionally, until browned and cooked through, 15-20 minutes. Slice.
• Divide bean mixture among bowls. Top with sausage slices and remaining 1 tablespoon chopped herbs.

Steps:

• Preheat oven to 375 degrees. In a medium saucepan, heat oil over medium-high heat. Add onion, and saute, stirring frequently, until translucent, 3 to 4 minutes. Add flour, and stir to coat onion. Reduce heat to medium. While stirring with a whisk, add the milk in a steady stream; continue whisking constantly, especially in the corners of the pan, until combined. Continue to cook, whisking constantly, until sauce begins to thicken slightly, about 2 minutes. Add the cheese 1 cup at a time, stirring to combine after each addition.
• Remove from heat, and stir in the beans and sausage. Season with salt and pepper, and transfer to an 8-inch square or 6-cup-capacity ovenproof dish.
• Sprinkle croutons over the top of the casserole, and bake until edges are bubbling, about 15 minutes. Remove from oven. Let cool slightly before serving.

Steps:

• Cook and stir onions and bacon in medium saucepan on medium heat 5 min. or until bacon is browned and onions are tender.
• Stir in remaining ingredients. Bring to boil; simmer on low heat 15 min., stirring occasionally.

Steps:

• Heat oven to 400 degrees.
• Combine all ingredients except Topping in ungreased 3-quart casserole or 13 x 9-inch baking dish.
• (Lightly spoon flour into measuring cup; level off.) Combine all Topping ingredients except parsley flakes; blend well.
• Drop by spoonfuls around edge of casserole; sprinkle with parsley flakes.
• Bake at 400 degrees for 35 to 40 minutes or until Topping is light golden brown and meat mixture is bubbly.

Steps:

• Put the dogs, beans, orange puree, and ketchup (or bbq sauce) in a saucepan and heat over medium until heated through, about 10 minutes, stirring occasionally.
• Alternatively, place the ingredients in a microwave safe bowl, cover the top of the bowl with a wet paper towel, and microwave on high for 3-4 minutes, pausing to stir occasionally.
• Note:.
• Be careful, hot dogs can be a choking hazard for children under 4.

Steps:

• Melt butter in a large skillet over medium heat. Stir in onion and saute until tender, 3 to 4 minutes.
• Whisk tomato sauce, 1/2 cup beef broth, flour, cider vinegar, Worcestershire sauce, Sriracha, sugar, chili powder, and salt together in a small bowl. Add to the onions and cook, stirring constantly, until mixture starts to thicken, about 2 minutes.
• Stir in kidney beans and franks. Reduce heat to low, cover, and simmer until franks are heated through, 8 to 10 minutes, adding more beef broth if it becomes too thick.

Steps:

• Cook frankfurters, onions, celery, both kinds of peppers, and garlic in butter until franks are warmed and browned in the same saucepan.
• Add seasonings, remaining ingredients, including cooked macaroni to this mixture.
• Cover, and cook over low heat 12 to 15 minutes, stirring often.
• Serve on warmed buns, sliced in half, adding some extra minced onion to the top.

Steps:

• Bring ingredients to boil in saucepan on medium-high heat.
• Simmer on medium-low heat 10 min., stirring occasionally.

Steps:

• Combine all ingredients in slow cooker; cover with lid.
• Cook on LOW 4 to 6 hours (or on HIGH 3 hours).

Steps:

• Lightly score hot dog skins from end to end on 4 sides. This helps keep them flat when they cook. Slice into 1/2-inch rounds.
• Melt butter in large pot over medium heat. Add onions, poblano pepper, celery, and cayenne pepper. Season with salt and pepper. Cook and stir until vegetables are soft and onions are translucent, 5 to 7 minutes.
• Stir in hot dog slices and cook until heated through and fat from hot dogs mixes with the butter, about 3 minutes. Add brown sugar, ketchup, mustard, Worcestershire sauce; pour in chicken broth. Stir in beans. Raise heat to bring mixture to a simmer; reduce heat to low and cook until flavors mix, about 30 minutes. While beans are cooking, use a wooden spoon to crush some of them against the side of the pot to help thicken the stew. If mixture gets too thick, add more broth.
• Just before serving, stir in chopped green onions.

Steps:

• Bring ingredients to boil in saucepan on medium-high heat.
• Simmer on medium-low heat 10 min., stirring occasionally.

Steps:

• Open and drain beans,rinse with water.
• Slice hot dogs in small slices.
• Combine all ingredients.
• Crock Pot for 4 hours slow cook.
• Thickens as it cooks.
• Tastes great cold or hot.
• Enjoy!