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Beans & Weenies Tater Bake

  • Author: The Kitchen Whisperer

Description

What could be a better covered dish for a party than hot dogs with potatoes. These came out really well!


Ingredients

Scale
  • 1 Tbl Circle B Ranch Lard
  • 1/2 cup sweet yellow onions, chopped fine
  • 1 1/2 tsp minced garlic
  • 6 ounces tomato paste
  • 1 cup water
  • 1/2 cup dark brown sugar
  • 2 tsp mustard powder
  • 2 tsp Worcestershire sauce
  • 1/2 tsp salt
  • 2 (14 oz) cans beans: drained and rinsed (any type bean is fine) (or 1 large can drained kidney/white beans and 1 can baked beans)
  • 2 large Baked Potatoes, cooled and sliced into 1/2” slices
  • 6 Big John’s NF Hot Dogs

Instructions

  1. Preheat oven to 375 F.
  2. Melt the lard in a dutch Oven
  3. Add the onion and garlic and cook for 3 minutes, until just soft.
  4. Add in the tomato paste and cook, stirring for 1-2 minutes or until you can smell it cooking.
  5. Add the brown sugar, mustard powder, Worcestershire sauce and salt.
  6. Stir and cook for 2-3 minutes. Add the water.
  7. Add the Kidney beans and simmer over low heat for 10 minutes, until beans are soft.
  8. Add in the baked beans and potatoes, stir gently to combine.
  9. Cook for a minute just to warm up.
  10. Stir the hot dog pieces into the bean mixture and transfer skillet to the oven.
  11. Bake for 25 minutes.
  12. Serve immediately.

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