Beanie Weenies

• servings: 6 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

1 Tablespoon olive oil

1 medium onion (diced)

1 clove garlic (minced)

1 14 ounce package of beef hot dogs (sliced into 1/2-inch pieces)

3 Tablespoons light brown sugar

3 Tablespoons ketchup

3 Tablespoons barbecue sauce (I used a smoky BBQ sauce)

1 1/2 Tablespoons Worcestershire sauce

1 Tablespoon mustard

Salt and black pepper (to taste)

3 16 ounce cans baked beans

Directions

Begin by heating the olive oil in a large skillet over medium heat. Once hot, add the diced onions to the pan. Cook until they are soft and translucent, about 5 minutes. Add the garlic and stir. Saute until aromatic, about 1 minute, stirring occasionally to avoid burning.

To the same pan, add the sliced hot dogs. Continue cooking over medium heat, stirring occasionally, until the hot dogs start to brown slightly, about 5-7 minutes.

Add the brown sugar, ketchup, barbecue sauce, Worcestershire sauce, and mustard to the pan. Stir to thoroughly mix everything. Allow the mixture to cook for about 2-3 minutes until it starts to bubble.

Next, pour in the canned baked beans along with the sauce. Stir the mixture gently to combine, making sure all the ingredients are well mixed. Season with salt and black pepper.

Reduce the heat to low, cover the pan, and allow the mixture to simmer for about 15 minutes.

Turn off the heat and let the beanie weenies rest uncovered for about 10 minutes before serving. This helps thicken the sauce and enhances the flavors.

Nutrition

• Calories: 567 kcal
• Total Fat: 23.4 g
• Total Carbohydrate: 64.5 g
• Dietary Fiber: 12.9 g
• Total Sugars: 20.6 g
• Protein: 26.3 g