Beanie Weenies Recipe
My gourmet twist on Beanie Weenies with Frankfurters, baked beans, fresh ingredients and a selection of herbs and savory spices.
Servings: 2 medium portions
Calories: 948kcal
Equipment
- 8" Chef Knife
- Small Pot
Ingredients
- 1 Tablespoon Oil
- 1 medium Onion sliced
- 2 cloves Garlic large, chopped
- ½ cup Bell Pepper sliced
- 2-3 Sausages sliced, I used Frankfurters.
- 2 cans Baked Beans
- 1 Teaspoon Oregano
- 1 Bay Leaf
- Black Pepper to taste
- Salt to taste
- 1 Tablespoon Dijon Mustard or another European mustard paste
- ½ cup Water
- Parsley chopped to top
Instructions
- In a pan, heat the oil and sauté onion slices over a medium heat setting so that they get a bit soft.1 Tablespoon Oil, 1 medium Onion
- Stir in chopped garlic and sauté for another minute.2 cloves Garlic
- Add the sliced bell pepper and sausage slices and sauté 2–3 minutes.½ cup Bell Pepper, 2-3 Sausages
- Reduce the heat and stir in the baked beans and at the same time the seasoning, including the oregano, bay leaf, black pepper, salt, and Dijon mustard.2 cans Baked Beans, 1 Teaspoon Oregano, 1 Bay Leaf, Black Pepper, Salt, 1 Tablespoon Dijon Mustard
- Increase to a medium heat setting and pour in your water. Mix it all well and cover the pan to cook until it starts to bubble.½ cup Water
- Uncover, and continue to cook on a lower heat setting, stirring occasionally so that nothing sticks at the bottom. Allow to infuse and cook down for 5–8 minutes, or until you are satisfied with the consistency.
- Take out the bay leaf and discard.
- Serve up the beanie weenies topped with freshly chopped green parsley.Parsley
Notes
1 can Baked Beans = 14 ounces or 400 grams
Nutrition
Calories: 948kcal | Carbohydrates: 168g | Protein: 43g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 56mg | Sodium: 3382mg | Potassium: 2646mg | Fiber: 46g | Sugar: 4g | Vitamin A: 1193IU | Vitamin C: 69mg | Calcium: 464mg | Iron: 14mg
