This recipe for beanie weenies is from my stepmother. Tastes good topped with grated sharp Cheddar cheese. Any leftovers will taste even better the next day.
Ingredients
- slices thick cut bacon: 2 piece (optional)
- hot dogs: 1 pack (16 ounce pack, cut into 1/4 inch slices)
- olive oil: 1 Tbsp (optional)
- baked beans with pork: 1 can (28 ounce can)
- ketchup: 0.5 cup
- Worcestershire sauce: 0.25 cup
- ½ teaspoons yellow mustard: 1 piece
- ½ teaspoons garlic powder: 1 piece
- onion powder: 0.5 tsp
- fresh parsley: 1 Tbsp (chopped)
Metric Conversion
Stages of cooking
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Heat a large skillet over medium-high. Add bacon, if using, and hot dogs (if not using bacon, add 1 tablespoon oil to skillet). Cook, stirring occasionally, until browned on both sides, about 5 minutes.
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Stir in baked beans, ketchup, Worcestershire, mustard, garlic powder, and onion powder until evenly combined.
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Bring to a boil over medium-high. Reduce heat to low and simmer until thickened, about 10 minutes, stirring occasionally. Stir in parsley. Serve hot.
