Franks and Beans

August 2010
Franks and Beans

by 2 people

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We cut this picnic standard down to size.

Makes: 4 servings

Prep: 10 mins

Cook: 1 hr 15 mins

Ingredients
  • 3/4 pound dried pinto beans, soaked overnight and drained
  • 4 large cloves garlic
  • Salt
  • 1 tablespoon extra-virgin olive oil
  • 1 12 ounce package  nitrate-free turkey hot dogs, such as Applegate Farms, sliced
  • 1 tablespoon ancho chile powder
  • 1 teaspoon ground cumin
  • 1 cup tomato sauce
Directions
  1. In a large saucepan, bring the beans, garlic and 6 cups water to a boil. Reduce the heat to medium low, cover partially and simmer, stirring occasionally, until the beans are very tender, about 1 hour and 15 minutes. Season with salt.
  2. Meanwhile, in a medium skillet, heat the olive oil over medium heat. Add the turkey hot dogs and cook, stirring, until lightly browned. Add the chile powder and cumin and cook for 1 minute. Stir in the tomato sauce. Add the mixture to the beans and stir well.
Tip
  • Change is good Swap in nitrate-free turkey dogs for regular beef hot dogs to help slash saturated fat by 80 percent.
Tip
  • Add more beans per serving for a fiber and protein boost.
Tip
  • Forgo the brown sugar and molasses to reduce total sugar by two-thirds.
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