Congratulations to Congressman Barney Frank and Jim Ready.
FRANKs and Beans
Together they're better than the sum of their parts.
½ cup chopped onions
1 pkg. Kosher hot dogs (see note)
1 can (16 oz.) vegetarian baked beans
1 can (15.5 oz.) butter beans, rinsed and drained
1/4 cup barbecue sauce
2 Tbsp. brown sugar
1 Tbsp. yellow mustard
1 box corn muffin mix
½ cup chopped red pepper
Heat oven to 400°F.
Heat butter in skillet; add onion. Cook and stir on medium-high heat 4 minutes or until translucent. Add hot dogs; cook and stir 2 minutes until browned.
Stir in beans, barbecue sauce, brown sugar and mustard. Cook on medium heat 5 minutes or until heated through. Spoon into 2 qt. casserole dish.
Prepare corn muffin mix as directed on package adding red pepper and parsley. Drop by spoonfuls over beans. Bake 20 minutes or until topping is golden brown and casserole is bubbly.
I used Hebrew National brand hot dogs in this recipe.
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