Last month, I featured Mrs. Beeton’s “Bill of Fare for a Picnic for 40 Persons” in honor of “National Picnic Month”, and a couple of recipes for “National Grilling Month. Since July was both “National Hot Dog Month” AND “National Beans-N-Franks Month”, I thought “Beans-N-Franks” would be an appropriate recipe for this week’s “Tasty Tuesdays” post. So.. without further ado, here’s the first recipe!
Read more: A “twofer” in honor of not one, but TWO “National Months”Beans ‘n Franks
(from: nationaldaycalendar.com)
Ingredients
1 teaspoon butter
1 small onion, chopped
3 slices bacon
16-ounce can of pork and beans
1/2 cup brown sugar
2 Tablespoons Worcestershire sauce
1/2 cup ketchup
1/2 teaspoon mustard
1 Tablespoon of Louisiana hot sauce (optional)
16-ounce package frankfurters
Directions
- Cut bacon into squares and fry in a large skillet.
- Add onion and saute until translucent.
- Remove from heat. Drain excess fat.
- Mix beans, ketchup, brown sugar, Worcestershire sauce, mustard and hot sauce in a 2-quart casserole dish.
- Add bacon and mix well.
- Slice frankfurters and stir into beans
- Bake at 300 degrees F for 1 1/2 to 2 hours.
So, there you have it: a recipe for Beans ‘n Franks. As I was typing this recipe, I started wondering about the difference between frankfurters (called for in this recipe) and hot dogs since I’m more familiar with the latter. So, I did a quick online search, and hear’s what my Web browser’s AI had to say in answer to my question of “Is there a difference between frankfurters and hot dogs?”
“Hot Dogs vs Frankfurters
Yes, there is a difference between frankfurters and hot dogs, although the terms are often used interchangeably.
The primary distinction lies in their ingredients and origins. A frankfurter, also known as a frank, is a German-style sausage that originated in the city of Frankfurt and is traditionally made exclusively with pork, often seasoned with specific spices like salt, pepper, ginger, mace, and nutmeg. They are typically smaller, have a smoother texture, and are often served with dipping sauces as an appetizer…
In contrast, a hot do is an American invention inspired by the frankfurter but is not limited to pork. Hot dogs can be made from a variety of meats, including beef, pork, chicken, or turkey, and are often a blend of different meat trimmings. They are generally served in a bread bun with various condiments and are commonly associated with American cuisine, such as at baseball games and barbecues…
The terms are sometimes confused, with “frankfurter” being used in American culture for hot dogs, particularly in punny names like “Franks A Lot”. However, technically, all hot dogs are a type of frankfurter, but not all frankfurters are considered hot dogs. The flavor profile of a frankfurter is often described as more robust and distinct due to its specific German-style spices and pure pork composition.”
Now that we both know the differences between a frankfurter and a hot dog, I think you could probably get away with using hot dogs in this “Beans’n Franks” recipe if you can’t get your hands on any frankfurters. Just remember that if you do make such a switch, then the name of the recipe should probably be called something like “Beanie Weenies”, which are just as easily made from scratch, using Great Northern beans and molasses.
In case you’re interested, the Web site called savoryexperiments.com has a recipe for “Beanie Weenies” (Homemade Franks and Beans) that’s so simple, I just had to share it with you, making this week’s”Tasty Tuesdays” post a “twofer” — two recipes in a single post! Without further ado, here is Savory Experiment’s recipe for “Beanie Weenies (Homemade Franks and Beans)”
“Beanie Weenies” or Homemade Franks and Beans
Franks and beans, beanie weenies, hot dog beans… No matter what you call this dish, it brings back fond memories of childhood for almost all of us.
This recipe is made with real beef hot dogs and less sugar than the canned version. Perfect as a quick and easy lunch or a classic camping food!
Ingredients
4 hot dogs, sliced
30 ounces Great Northern beans, rinsed and drained
1 Tablespoon spicy (or regular yellow) mustard
1/4 cup ketchup
3 Tablespoons molasses
1 teaspoon salt
4 bacon strips, cooked and cut into 1-inch pieces
3 Tablespoons brown sugar
Directions
- Heat a large skillet or cast iron pan over medium heat.
- Add the hot dogs, stirring until browned. (They should have enough fat to not stick in cast iron.)
- Stir in the beans, spicy mustard, ketchup, molasses, salt, bacon and brown sugar. Continue to heat and stir until all of the ingredients have combined and sugar has fully dissolved.
- Serve hot!
So, there you have it: the second recipe in this “twofer” post. If you try either of these recipes, please leave a comment. I’d love to hear you thoughts on one — or both — of these recipes.