Best Frank And Beans Recipes
EASY BEANS AND FRANK SOUP
Enjoy this easy-to-make baked beans and bacon soup - slow cooked with carrots and eight-vegetable juice - a hearty meal!
Provided by Betty Crocker Kitchens
Categories Entree
Time 6h10m
Yield 6
Number Of Ingredients 7
Steps:
- Mix all ingredients in 3 1/2- to 6-quart slow cooker.
- Cover and cook on low heat setting 6 to 8 hours (or high heat setting 3 to 4 hours) or until carrots are tender.
Nutrition Facts : Calories 295, Carbohydrate 34 g, Cholesterol 25 mg, Fiber 8 g, Protein 14 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1370 mg
FRANK AND BEANS
Catch you later, ketchup! Dress up your dog with this fresh topping and you'll never go back to a simple squirt again! Also try a Mexican Charred-Corn Dog, Hawaiian Dog, Reuben Dog, and Banh Mi Dog.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 6
Steps:
- Place cooked hot dogs in buns with a slice of cooked bacon. Top with warm baked beans, diced white onion, and yellow mustard.
FRANK AND BACON BBQ BEANS
Enjoy a recipe for Frank and Bacon BBQ Beans! You'll never want your baked beans another way once you try these bacon and BBQ beans with Angus beef franks.
Provided by My Food and Family
Categories Home
Time 30m
Yield 10 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Cook and stir onions and bacon in medium saucepan on medium heat 5 min. or until bacon is browned and onions are tender.
- Stir in remaining ingredients. Bring to boil; simmer on low heat 15 min., stirring occasionally.
Nutrition Facts : Calories 170, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 620 mg, Carbohydrate 25 g, Fiber 4 g, Sugar 10 g, Protein 6 g
FORAGED FRANK AND BEANS
This recipe turns the camping classic franks and beans into a gourmet meal featuring Italian sausage, seasonal fiddlehead ferns, morels, and porcini mushrooms.
Provided by Martha Stewart
Categories Pork Recipes
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon oil in a cast-iron skillet. Add sausage and cook until brown. Remove and set aside.
- Heat remaining tablespoon of oil; add onion and garlic and cook until softened, about 2 minutes.
- Add mushrooms in batches and cook until tender, about 3 minutes. Add fiddleheads and cook until tender but slightly crunchy, about 3 minutes more.
- Add beans and wine. Simmer until liquid has reduced by half. Season with salt and pepper.
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