Franks Beans Bundle Recipes

Steps:

• Set over to 400°F.
• Into each of ten muffin tins, press biscuit dough down and up the sides.
• Equally divide frank and beans to each tin.
• Tops with cheese.
• Bake 15 minutes and serve.

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 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:

• 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:

• 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:

• fry the bacon in large heavy frying pan with the onions.
• When bacon crisp and onions tender, add brown sugar, ketchup, and mustard.
• stir until mixture has syrupy consistency.
• Add canned beans and stir.
• Lower heat and allow to simmer about 20 to 30 mins.

Steps:

• Prepare cornbread batter according to package directions; set aside. In a large bowl, combine the beans, hot dogs, bacon, ketchup, brown sugar and onion. Transfer to 2 greased 8-in. square baking dishes. Sprinkle with cheese; top with cornbread batter., Cover and freeze 1 casserole for up to 3 months. Bake the second casserole, uncovered, at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. , To use frozen casserole: Remove from the freezer 30 minutes before baking. Cover and bake at 350° for 40 minutes. Uncover; bake 15-20 minutes longer or until heated through.

Steps:

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