Franks and Beans Recipe

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 8 slices bacon
• 1 cup chopped onion
• 1 pound hot dogs, cut into ½-inch circles
• 1 15-16 ounce can baked beans with liquid
• 1 15-16 ounce can red kidney beans, rinsed and drained
• 1 cup ketchup

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[ingredients-right]

• ½ cup hickory-smoke barbecue sauce
• ½ cup brown sugar
• 1 teaspoon dry mustard
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup grated Cheddar cheese
• ¼ cup chopped sweet onion

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]In a large skillet, cook bacon over medium heat, under bacon is crisp and brown.  Remove from skillet and drain on clean paper towels.  Reserve 1 tablespoon of pan drippings and discard remaining drippings.  Crumble bacon and reserve until serving.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Saute onion and hot dogs in reserved pan drippings until onions and hot dogs are lightly brown.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Transfer to a medium size slow cooker and stir in beans, ketchup, barbecue sauce, sugar, mustard, salt and pepper.  Stir well. [/step-item]

[step-item number=”4″ image_url=”” title=”” ]Cover and cook on LOW setting for 6 to 8 hours or on HIGH setting for 2 to 3 hours, stirring occasionally.[/step-item]

[step-item number=”5″ image_url=”” title=”” ]Portion into bowls and sprinkle each serving with reserved bacon, grated cheese and chopped onion.[/step-item] [/step-list-wrapper]

Want more hot dog ideas? Check out 6 Hot Dog Recipes (Plus: 2 Irresistible Dips).

Originally Published in Reader's Digest