Thursday, July 12, 2018

Barbecue Franks And Beans

An old summer standby: On the 4th of July baked beans were on sale because the supermarket knows what people want to eat at a cookout. However, I returned cans of a popular brand to the grocery shelf because they contain too much sugar for my liking. Instead, I bought 5 cans of regular beans and made my own recipe of Barbecue Franks and Beans without adding any sugar. Barbecue sauce is sweet enough! And so, the dish was delicious. Here is the recipe for your next cookout:

Know that you can: Begin with a package of dried beans, but I did not think that far ahead, therefore used canned beans. Canned beans save the time of overnight soaking and are cooked and tender straight out of the can. (In other words, who the heck knew yesterday, come today I'd make baked beans?)  

Barbecue Franks And Beans
(About 4 servings)

Ingredients:

2 cans (15 ounce) beans (I happen to use: One can of small white and one can of pinto beans. Any bean will do: navy, pink, pinto, Roman, etc.)
1 small onion, diced
2 stocks celery, sliced
1 carrot, diced (I like vegetables. Oomph!)
1 large chicken bouillon (Use beef, pork, any bouillon.)
barbecue sauce to taste (I had about 1/2 cup of Kraft's hot barbecue sauce to clear out of the refrigerator. Sometimes I make my own BBQ sauce also.)
Spices to taste: I used my Cajun spice mix and an extra sprinkle of dried powder garlic
2 large franks, sliced (I buy both beef and turkey franks. Turkey franks went into this batch. I don't take the extra step of grilling the franks but you may do so.)
Photo: Frenchs

Directions:

1) On the stove top toss the beans, diced onion, celery, carrot, bouillon, barbecue sauce, spices and sliced franks into a sauce pan. Bring to a boil, cover and simmer until the juice thickens. 

Eat hot. I served it with corn on the cob and my own version of Cole slaw.

Easy-breezy, no-fuss meal. "Delicious" doesn't always require lots of thought and time to pull together. BBQ beans can be cooked on the stove top or baked in the oven. Oven baked will require about 30 - 40 minutes depending on quantity. The stove top is faster. Both ways work! So glad I didn't settle for overly sweet, ready-made baked beans, but flavored my own.

Beans are tasty, filling and healthy. Let's eat more beans this summer! Make meat a side, or enhancer of a dish.


You may also enjoy:
Let's Plan A Wine Party 
Let The Barbecues Begin
A Party At Ryan's Daughter
Building A Cheese Platter On A Budget

3 comments:

  1. Dearest Debbie,
    Wish that I still could eat all of this!
    Loved beans so much but now I learned that they are on the no-no list because they do trigger gout attacks. Don't want to live through one again and try hard to steer clear.
    I still had one dinner with Fava beans in the freezer that I was brave enough to eat this week. Offsetting it with cucumber to balance it out but I had a miserable night. I'm learning and we both try to buy only things that cause less of a problem as the uric acid also damages my kidneys and I have to be very keen on them being at CKD stage 3.
    But always good to see such a post and I have fond memories of this type of food.
    Hugs,
    Mariette

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    1. A pity about beans which are very healthy and tasty for the general population. That said, I could give up any food that disagreed with me. There are plenty of other healthy foods, why eat the ones that cause you great discomfort? Nothing tastes as good as staying healthy feels.

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