Full disclosure: What you are looking at was supposed to be what I’ve been calling in my head “Highbrow Franks & Beans.” A few weeks ago, when I asked Andy what we should have simmering on the self-serve stovetop for Halloween night, he said, “Remember you made those baked beans one year while we carved pumpkins? Why don’t you do that again, and then get some really good hot dogs and call it franks and beans?” And so for weeks I’ve been picturing those sweet and bubbly beans inside the oven in our well-worn Le Creuset, while Andy wielded a carving knife and did his best to make the girls’ visions of toothy jack-0-lanterns come to life. Last Sunday, while everyone else was stocking up on bottled water and batteries for the storm, I was tracking down molasses and Niman Ranch franks. I had enough canned food in the pantry anyway — including a nice stash of Trader Joe’s organic baked beans that never allow a turkey burger to feel lonely in our house.
Well, Halloween was canceled. Instead of cozying up in our oven-warmed house, we were sleeping at my parents’ house across town — a house that does not have two sixty-foot oak and locust trees hovering over it — keeping watch on Hurricane Sandy. When we returned, we had no power or heat. And we had a fridge filled with things that had to be cooked or tossed –like, for instance, those hot dogs. But we were grateful for so many things, like our operational gas stove… and the fact that our house was still standing. So when what little daylight there was that afternoon vanished, we sat around the candle-lit dinner table, and pigged out on our fancy franks and those sweet, delicious beans — straight from the can.
Highbrow Franks & Beans
No reason for you guys to go without this just because my oven is down for the count. This is based on a Victoria Granof recipe from Time for Dinner and what I loved so much about working with Victoria (master food stylist and recipe developer) is that she considered it her life’s mission to dream up shortcuts wherever possible. That’s why you don’t see any soaking overnight here. She does the quick boil an hour ahead of time. Also, here is a link to some high-brow hot dogs that might be useful.
1 pound dried navy or great northern beans
2 tablespoons brown sugar
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 tablespoons spicy brown mustard
2 tablespoons molasses
1/4 cup ketchup
1/2 cup pure maple syrup
2 thick strips bacon
3 hot dogs, sliced into rounds as shown
In a large pan, cover the beans with water. Bring to a boil and simmer until tender, about 1 hour. Drain.
Preheat oven to 300°F. In a bowl, combine everything else except the bacon. Stir in the beans.
Place 1 bacon strip at the bottom of a large ovenproof dish or Dutch oven. Pour the bean mixture over it, then push the other strip in.
Add just enough boiling water to the pot to cover everything. Cover the pot with aluminum foil, then a lid. Bake for 5 hours, checking hourly to make sure the beans aren’t drying out. (Add more water as necessary to keep them submerged.) Uncover for the last half hour to brown the top, if desired. During the last 10 minutes of cooking, stir in hot dog slices until warmed through.
To help support victims of Hurricane Sandy, please consider donating to the Mayor’s Fund of NYC. One hundred percent of your contribution will go towards immediate relief efforts and organizations.
Well, my memory of baked beans in my mother’s kitchen was of tiny pellets the texture of steel. My brother reminded me of another time when it was beans all over the ceiling (those early pressure cookers were not reliable!).
I followed this recipe. They were perfect. Period. Thank you!
Do you need to drain the beans before tossing with the other ingredients?? Planning to make tomorrow
Cherie – Yes, drain beans before tossing. I can see how that was confusing. I added the instruction to the recipe. Thanks!
We were also without power for 10 days. We were so thankful to have our stove, our generator and our lives. Just found you (almost a year later) searching for a beans & weiners recipe! Yay!
I have been searching for a recipe to make these from scratch! I refuse to eat canned beans, not only are they high in sodium but they use gmo ingredients and I am boycotting the thieving sobs. I also found franks that are from humanly treated and free range animals, costs a lot but they are DELICIOUS! Thank you.
Hi–I’m thinking of making these this week for the Halloween craziness. Do you think this would work in the crock pot?
I made this for the first time a couple of days ago, and wow, was it well-received! My husband grunted a heartfelt thank you between bites, and my daughter said it was her favorite food, and asked to have it for lunch… every day. Thanks for another keeper DALS.
I put the weenies in the pot and am cooking them with everything else, because I read it wrong 🙁
Will this be bad?
The best homemade baked beans I’ve made, thanks to this easy recipe….I use Nathan’s franks with natural casings….Doesn’t get much better than this….!!!!
This turned out wonderfully! I admit I took a few shortcuts (bacon ends rather than bacon, simulated maple syrup = white sugar, brown sugar and maple extract) but it’s a great recipe, and I can’t wait for our finances to improve enough for me to try it properly. (Oooh, wonder how it would be with other pork meats? Ham steak??)
Your dish looks so amazing! Can i use honey to replace brown sugar for this recipe? How long will this dish last in the refrigerator?
Um I know they’re called “baked beans” for a reason, but why do they have to bake for FIVE hours if the beans are already cooked? Couldn’t the flavors blend and melt in with the beans with less cooking time? Asking because it’s 85° degrees here-a long time to have the oven on…thanks