My savory brain is in charge these days.
By ‘savory brain’ I mean that all I want to eat are hot dogs, bacon, and cheese. You know, summer diet. (Did I mention?… Weird amounts of cheese.) I don’t know. Someone shake me to my senses (or bring more cheese and bacon THANKS!).
Today I’m bringing you a homemade mashup of a dish made famous (in my heart) by canned pork and beans and my grandmother’s baked beans.
We’re soaking navy beans, frying bacon, adding fresh pineapple (just like my grandmother does), and adding hot dogs because what are beans without franks? … Still beans, just not nearly as righteous.
Here’s what we’re throwing in a pot with beans:
• Bacon. We want it for the flavor and the fat.
• Ketchup, BBQ sauce, mustard, Worcestershire sauce (adds a very nice savory umami flavor), and chili powder.
• Sweetness comes from maple syrup, brown sugar, and molasses, and fresh diced pineapple.
• Onions, green pepper, and garlic too!
• And hot dogs!? This is a pot of dreams.
I soaked navy beans overnight because beans go from stubborn little stones to soft and compliant with a pretty simple amount of soaking and boiling.
If you’d like to use canned beans, our girl Ree has a great recipe for baked beans here.
Beans are first softened a good overnight soaking and draining.
They’ll simmer on the stovetop in vegetable or chicken broth to soften them even further before they’re baked in the oven.
While the beans simmer, I stirred together all the spicy sweet addition to the beans. All the sweet and savory elements in one bowl before they’re added to the beans.
The bacon is cooked, just to crisp it slightly and render the fat. The fat we’ll use to cook down the onions, pepper, garlic, and pineapple. See how well this is going so far?
Simmered beans are drained (the liquid is reserved, too) and added to the onion mixture. Give em a stir.
The sweet and savory sauce is added to the beans.
Trust me when I tell you that things smell very very good.
Time for the franks.
The beans (if you’ll remember they still aren’t cooked through entirely) will be covered with a bit of their simmering liquid that we’ve reserved. This will simmer and soften the beans with flava and cook down to be a thick and dreamy sauce in the oven.
The pot becomes a Dutch oven, softening the beans, tenderizing the franks, deepening the flavors, and thickening the sauce It’s so good. It hits all of my sweet, savory, meaty needs in one big bite.
I used a dutch oven for this recipe. You may have a crock pot on hand, and I would encourage you to get all of the ingredients, simmered, sauteed, and whisked just as the recipe suggests before throwing it all in a crock pot for 4 to 5 hours. Any way you go, oven or crock, just simmer until the beans are soft bites of perfection.
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Homemade Franks and Beans
- Prep Time: 480
- Cook Time: 300
- Total Time: 13 hours
Ingredients
- 1 1/2 cups dried navy beans
- 6 cups chicken or vegetable broth, or water
- 6 slices thick cut bacon
- 1 small onion, diced (about 3/4 cup)
- 1 green bell pepper (cored and diced)
- 1/2 cup finely diced fresh pineapple
- 2 cloves garlic, minced
- 1/3 cup ketchup
- 1/3 cup bbq sauce
- 1/3 cup maple syrup
- 2 tablespoons brown sugar
- 2 tablespoons molasses
- 2 tablespoons dijon mustard
- 2 tablespoons worcestershire sauce
- 3/4 teaspoon salt
- 3/4 teaspoon chili powder
- 1/2 teaspoon fresh cracked black pepper
- 4 hot dogs, sliced
Instructions
- Place navy beans in a large pot or bowl and cover with water. Enough water that covers about 3-inches over the beans. Allow to soak overnight then drain. Alternately, if you don’t have time, place beans in a large pot and cover the beans with several inches of water. Bring to a boil over high heat. Once the water boils, remove from heat and allow the beans to soak for 1 hour then drain.
- Heat a large, oven-safe pot over medium heat. Add soaked and drained beans and 6 cups of broth or water. Bring to a simmer and simmer uncovered for 1 hour.
- In a separate saucepan, over medium heat cook bacon slices until the fat is rendered (The bacon doesn’t need to be cooked through as it will go in the oven and cook much more.) Remove from the pan (leaving the fat in the pan), and place on a plate and set aside.
- Add the onions, bell pepper, and garlic to the pot with the bacon fat. Cook until softened and just beginning to brown, about 5 minutes. Add the pineapple and cook for 1 minute more. Set aside.
- While the beans simmer and the bacon and onions cook, stir together the bean sauce. In a medium bowl whisk together ketchup, bbq sauce, brown sugar, maple syrup, molasses, dijon, Worcestershire, salt, pepper, and chili powder. Set aside.
- Preheat oven to 350 degrees F.
- Drain the simmered beans, reserving about 4 cups of liquid.
- In the large saucepan combine simmered beans, cooked onion mixture, sauce, and sliced hot dogs. Add enough of the reserved broth to just cover the beans by about 1/4-inch.
- Cover the pot with an oven-safe lid and place in the oven for 30 minutes. Remove from the oven and stir. Reduce heat to 300 degrees F, uncover and return to the oven and cook for 1 hour. Replace the lid reduce the oven temperature to 250 degrees F, add the bacon slices to the top of the beans, and cook for an additional 2 hours or until the beans are cooked through. Add more salt or pepper to taste and enjoy warm!
Nutrition
- Serving Size: 8
32 Responses
Would this freeze well?
Hello! I think it would work excellently. My best advice would be to freeze them in quart freezer bags and squeeze all the air out. I do this with my chili all the time and it thaws beautifully!
Hi, Joy!
Eric here. Annie’s husband. It’s too funny that I work with a South Korean woman who loves the old Army-style canned beans and hot dogs (beanie weenies). So, I was looking to see who the manufacturer was of this product for the Army. Low and behold, I see your site! So, I’m going to share your recipe with her because I can already tell this is gonna be killer! Be sure to see us in Petaluma the next time you’re up our way!
HAHAHA That’s so funny Eric! I hope she enjoys these!
This looks amazing and I can’t wait to try it!
Your food photos are seriously beautiful
What can I substitute the pineapples with because unfortunately one of my family members is allergic to pineapples
Peeled and diced apples would be good.
Ok, this looks yummy so I made it. It’s summer so I used a crockpot. Things I didn’t like…. The bacon (and I love bacon). Bacon sitting in liquid just isn’t great. The recipe called for 4 cups of the reserved liquid for the pot before oven/crock. I used 2 cups and it felt too much in a crockpot. At the end I put the recipe into a Dutch oven on the stovetop and cooked the liquid down to get to Joy’s consistency. I ate this as a main dish, but it’s just a little too much as a main course (that’s me though). It”s not really savory enough…pretty bbq and sweetish. I cooked it in the crockpot on high about 4 hours on high…it was enough..then cooked the liquid down on stovetop….my guess is that the oven method is better. The beans…just seem too small against the hot dogs. I don’t know much about beans, but they just seemed too small (I soaked dry overnight). I don’t know that I’d make this again though. But enjoyed cooking it!
I mean, I just really love your savory stuff too :) I LOVE your baked items, and it’s so nice that you post both! I hope your next cookbook is full of savory as well, because you’re very talented there too! Thanks for your consistency. I’ve been making your recipes since my oldest was born (now 6) and I will keep doing it time and time again, because I know what I’m gonna get. Awesome food!
Made this today for a crafternoon get together and it was so delicious and well received! Good to have something tasty and hearty to sustain us through the long hours of intense focus that crafting demands :)
Oh. My. Goodness. This looks so, so satisfying! I love that you added pineapple – genius!
I cannot wait to try this!
I have never made frank and beans before, even though my husband keeps telling me to make it!
I might have to use your recipe.
Oh and we have the same summer brain, cheese is on the mind all the time.
OMG! Made these tonight! They were so good! My husband couldn’t stop raving about how good they were! The pineapple was an interesting and savory addition. I did not have chili powder ( at our beach house in Oregon coast). Substituted a chipotle rub seasoning added a bit of heat . Will be saving and making these beans again!
Nothing wrong with going in the savory direction! It might remind me more of winter but I’ll never complain about a filling meal!
H. Bowden
This is a glorious achievement. People who say they don’t like franks and beans are liars. I know this.
If you’re into super savory stuff lately, this recipe for beans is currently playing heavily in our rotation. Once a week we make the Serious Eats brined grilled pork chops with these on the side- savory and delicious! As a note, we omit the olives: https://www.justapinch.com/recipes/side/vegetable/tuscan-baked-beans.html
The pineapple is an interesting add! I bet my family would love this, they’re way into anything with hotdogs.
My mouth is watery!!!!!!!
If put the crock pot for 4-5 hours, would I set it on the high or low setting? Thanks!!!
Pineapple! I’d never thought of that, but it makes so much sense! Much respect to your grandmother for knowing what’s up!
This is like a fancy version of tinned spaghetti hoops and sausages, a classic staple in the summer holidays for kids in the UK along with chicken supernoodles and tinned sponge pudding. This looks sexy Joy, thanks!
https://victoriaspongepeasepudding.com/
Fun recipe! Do you have a favorite brand of hot dogs, Joy?
Hebrew National!
This looks delicious!
I’ve also had luck with a one-hour boil & soak of my dried Rancho Gordo beans. TheKitchn details the method: https://www.thekitchn.com/how-to-quicksoak-dried-beans-cooking-lessons-from-the-kitchn-198610
This way you can have beans at almost any time!
This is childhood gold. Franks & Beans!
Beans, franks, and EXTRA thick cut bacon :) This dish is made for me and my tummy! I’m not ashamed to say I’m drooling over the photos :)
Perfect for a summer picnic/bbq or hearty winter fare…yummy! P.S. Excellent post on Sunday; glad someone has the guts to speak out without taking sides.
OH MY GOD. OH MY GOD. this is my favorite ever. I am going to make this. going to make this ASAP. oh god. Thank you for this inspiration!!!
https://www.searedandshameless.com
This looks FABULOUS!!
I will be making these beans tomorrow, they sound so good I just can’t wait. Thanks for this recipe and I love reading and making so many of your posts.
A symphony of decadent summer flavors and textures and I can’t wait to try it. This would also be fun to make as a hearty dish in the winter, when the blustery Chicago weather as me longing for a summer BBQ.
I am lazy and spoiled so I don’t make cassoulet–which is really a French version of pork and beans (with duck). So many restaurants and friends around me do it better, so I just let them.
But I do sometimes make a Spanish version. I cook sliced-up spicy sausage with minced onions and garlic. When brown, I throw in a can of white beans and a can of stewed tomatoes (or roughly chopped fresh tomatoes). Some oregano and thyme. That’s it. Really good. Doesn’t take too long, either.