:max_bytes(150000):strip_icc()/2617397-b30240475ac84d1d8944fff3b219e7b9.jpg)
Usually, a franks and beans recipe is made by opening up a couple of cans of baked beans and heating them up with some sliced hotdogs. Not exactly something you’d serve to visiting dignitaries. However, by adding some fresh veggies, plain beans, and high-quality beef hot dogs, we can achieve something much healthier, equally delicious, and every bit as comforting. Serve with buttered toast and Champagne!
Ingredients
- 1 pound hot dogs
- 2 tablespoons unsalted butter
- 1 yellow onion, diced
- 1 fresh poblano chile pepper, diced
- 1 rib celery, diced
- 2 tablespoons minced fresh cayenne pepper, or other hot red pepper
- salt and freshly ground black pepper to taste
- 1 tablespoon light brown sugar
- ¼ cup ketchup
- 1 tablespoon Dijon mustard
- ½ teaspoon Worcestershire sauce
- 2 ½ cups chicken broth, or as needed
- 2 (15 ounce) cans cannellini beans, drained and rinsed
- ¼ cup sliced green onions
Directions
Step 1
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.
Step 2
Melt butter in a 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.
Step 3
Stir in hot dog slices and cook until heated through and fat from hot dogs mixes with butter, about 3 minutes. Add brown sugar, ketchup, mustard, and Worcestershire sauce; pour in chicken broth. Stir in beans. Increase 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.
Step 4
Just before serving, stir in chopped green onions.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 653 | |
| % Daily Value * | |
| Total Fat40g | 52% |
| Saturated Fat17g | 85% |
| Cholesterol75mg | 25% |
| Sodium2058mg | 89% |
| Total Carbohydrate49g | 18% |
| Dietary Fiber10g | 36% |
| Total Sugars14g | |
| Protein22g | |
| Vitamin C30mg | 151% |
| Calcium116mg | 9% |
| Iron5mg | 28% |
| Potassium453mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
:max_bytes(150000):strip_icc()/7968859_Green-Lentil-Gumbo-Soup_Chef-John_2x1-1e7e8401d148493094a7b3b8dfe56bd2.jpg)
:max_bytes(150000):strip_icc()/7967799_Real-Lasagna-Soup_Chef-John_2x1-e43f4600050549e2aaf05b5361345e5f.jpg)
:max_bytes(150000):strip_icc()/7574351_Cannellini-Bean-Caprese-Salad_FranceC_2x1-0580660b8bba415c8879ddd7c39de598.jpg)
:max_bytes(150000):strip_icc()/7569891_Cannellini-Bean-Salad-with-Feta_lutzflcat_2x1-f4a73748df4d41d2920730ad99317996.jpg)
:max_bytes(150000):strip_icc()/7507407-how-to-make-chili-oil-ddmfs_2x1_16832-cf9ce0ae1fd949728768ff223c62259d.jpg)
Leave feedback about this