electrolux137
Well-known member
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BEANS AND WEENIES REIMAGINED
When I was growing up, my mom would sometimes make a quick meal when she was rushed and time was at a premium –- which was frequent, given the many hats she wore -- preacher’s wife, organist, choir director, school teacher, private piano & organ tutor, housewife and babysitter for six sassy brats (including Daddy).
One of the quickie meals she would prepare was “Beans and Weenies” – basically a jumbo-sized can of Campbell’s Pork and Beans with a package of hot dogs sliced and added to it and heated in a pot on the stove.
I have to admit, I do like “Beans and Weenies” and have made them myself over the years. However, nowadays I would never use prepared pork and beans beans because of all the sugar they all contain.
So I whipped up a reimagined version of Mama’s classic dish and here it is.
—ooOoo—
Four 14-oz. cans Great Northern Beans, drained
One 16-oz. package of cooked “weenies” (whatever kind you prefer; I used turkey franks)
1/2 green bell pepper, chopped
1/2 white onion, chopped
Three large cloves garlic, peeled & pressed (or chopped)
One 16-oz bottle of your favorite BBQ sauce (I used Mrs. Gooches because it contains no refined sugar and the overall sugar content is very low)
1/3 cup ketchup (ditto)
1 tbsp molasses (optional, especially if you use dark brown sugar, but it does add a distinctive “note” to the sauce)
1/4 cup spicy brown mustard
Juice of 1/2 lemon
2 tbsps olive oil
2 tbsps cider vinegar
2 tbsps dark brown sugar (I used coconut palm sugar)
1/2 tsp baking soda*
1/2 tsp freshly grated ginger*
Salt & pepper to taste
A dash of Tabasco or other hot sauce if you wish
A large oven-safe skillet or casserole dish with a cover (I use my trusty old cast-iron covered Griswold skillet)
- - - - - - -
Okay, this could hardly be easier! Dump everything into the baking dish and stir. Stick it into a 300-degree oven for about three hours or until the beans are very soft and tender. Stir occasionally.
When the beans are done, remove the cover and let them cool a bit. Serve in bowls along with a mixed green salad and slices of lightly toasted whole-grain bread.
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*A note about the “side effects” of beans… You’ll note that this recipe calls for baking soda and ginger. Both these ingredients will help to ward off gaseous side-effects.
But if you’re still concerned, you can make a fun “theme dinner” and serve the beans with a Beano tablet, a gas mask, and can of air freshener spray at each place setting!
And on that note, I’ll close with a link to one of my favorite stories of all time…
http://www.1377731.com/beans
.
BEANS AND WEENIES REIMAGINED
When I was growing up, my mom would sometimes make a quick meal when she was rushed and time was at a premium –- which was frequent, given the many hats she wore -- preacher’s wife, organist, choir director, school teacher, private piano & organ tutor, housewife and babysitter for six sassy brats (including Daddy).
One of the quickie meals she would prepare was “Beans and Weenies” – basically a jumbo-sized can of Campbell’s Pork and Beans with a package of hot dogs sliced and added to it and heated in a pot on the stove.
I have to admit, I do like “Beans and Weenies” and have made them myself over the years. However, nowadays I would never use prepared pork and beans beans because of all the sugar they all contain.
So I whipped up a reimagined version of Mama’s classic dish and here it is.
—ooOoo—
Four 14-oz. cans Great Northern Beans, drained
One 16-oz. package of cooked “weenies” (whatever kind you prefer; I used turkey franks)
1/2 green bell pepper, chopped
1/2 white onion, chopped
Three large cloves garlic, peeled & pressed (or chopped)
One 16-oz bottle of your favorite BBQ sauce (I used Mrs. Gooches because it contains no refined sugar and the overall sugar content is very low)
1/3 cup ketchup (ditto)
1 tbsp molasses (optional, especially if you use dark brown sugar, but it does add a distinctive “note” to the sauce)
1/4 cup spicy brown mustard
Juice of 1/2 lemon
2 tbsps olive oil
2 tbsps cider vinegar
2 tbsps dark brown sugar (I used coconut palm sugar)
1/2 tsp baking soda*
1/2 tsp freshly grated ginger*
Salt & pepper to taste
A dash of Tabasco or other hot sauce if you wish
A large oven-safe skillet or casserole dish with a cover (I use my trusty old cast-iron covered Griswold skillet)
- - - - - - -
Okay, this could hardly be easier! Dump everything into the baking dish and stir. Stick it into a 300-degree oven for about three hours or until the beans are very soft and tender. Stir occasionally.
When the beans are done, remove the cover and let them cool a bit. Serve in bowls along with a mixed green salad and slices of lightly toasted whole-grain bread.
---
*A note about the “side effects” of beans… You’ll note that this recipe calls for baking soda and ginger. Both these ingredients will help to ward off gaseous side-effects.
But if you’re still concerned, you can make a fun “theme dinner” and serve the beans with a Beano tablet, a gas mask, and can of air freshener spray at each place setting!
And on that note, I’ll close with a link to one of my favorite stories of all time…
http://www.1377731.com/beans
