As my wife is playing grandmother this weekend, she has given me the command, “Fend for yourself.”. I suppose, I should do so..
As I wander aimlessly about the local megamart, I notice an old standby favorite dish on the shelf. “Frank ‘n Beans”, (beanie-weenies, for those from Texas). While it was always a good go-to meal, I want something with a bit more flavor.
Perhaps, some small cannellini beans, smoked cocktail sausages, some spices, and the magic of my instapot will deliver satisfaction.
Beanie Weenies, also called Frank ‘n Beans, is a dish that can be a main item or a side. Often served in informal settings, it is similar to pork and beans, but substitutes hot dog for pork. July 13 is National Bean ‘n Franks Day in The United States. Baked beans were among the first canned “convenience foods” to emerge in the United States, dating back to the civil war. The exact originator of the concept of combining hot dogs and baked beans is unknown. Van Camp’s owns the name Beanee Weenee. Other brands are sold under alternative names such as Franks & Beans. Standard ingredients include baked beans, skinless hot dogs, brown sugar, onion, mustard, BBQ sauce, various herbs and spices. Recipes vary from regions and countries around the world.
- 1 lb Navy Beans small white beans
- 1 ea Sweet Onion Peeled, Diced
- 4 cloves garlic Peeled, Diced
- 3 tsp Chili Powder Make your own
- 2 tsp Mustard Powder
- 1 tsp Chili Flake
- 1/4 lb Bacon Thick Cut, Cubed
- 1/4 cup Brown Sugar
- 1/2 lb Smoked Cocktail Sausages
- 3 cup Chicken Stock
- 2 tsp Kosher Salt
- Rinse and sort the beans
- In the instapot on sauté, add sausages and bacon and cook to render some fat
- Add the onions, and sauté until translucent and starting to take color (~5 minutes), add garlic and cook for an additional minute
- Add the spices and cook for an additional 60 seconds to bloom them, stir whilst cooking
- Add the beans, brown sugar and stock, stir and wait for a simmer
- Exit the sauté function, select manual cook, high pressure, 45 minutes
- Lid up and await cooking time
- Do a quick release on pressure, unlid, taste, season and balance.
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