Beanie Weenies are a classic American one-pot meal combining sliced hot dogs and baked beans simmered in a sweet and savory barbecue sauce. This simple, budget-friendly dish comes together in under 20 minutes and requires no special technique.
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Slice the hot dogs into rounds and add them to a large pot or Dutch oven over medium-high heat.
Cook the hot dogs, stirring occasionally, until they are very crispy.
Add the finely diced yellow onion to the pot with the hot dogs.
Cook until the onions are very soft, stirring to combine with the hot dogs.
Add the two cans of baked beans to the pot.
Stir in the ketchup, barbecue sauce, Dijon mustard, and brown sugar.
Season the mixture with onion powder, chili powder, paprika, salt, and pepper.
Give everything a really good mix to combine all the ingredients.
Cover the pot, reduce the heat to low, and let it simmer for 30 to 45 minutes, stirring occasionally.
Once done, serve hot.
Cool completely and refrigerate in an airtight container for up to 3 days. Reheat gently over low heat or in the microwave, stirring occasionally and adding a splash of water if the sauce has thickened too much.
Yes. Prepare the full recipe, cool completely, and refrigerate in an airtight container for up to 3 days. Reheat gently over low heat or in the microwave, adding a splash of water if needed to loosen the sauce.
Standard beef or pork hot dogs work fine. For a smokier flavor, use smoked sausage or beef frank hot dogs; for a lighter option, use turkey or chicken hot dogs.
Yes. Use ketchup-based sauce, tomato sauce, or even hot sauce to taste. Adjust the brown sugar and mustard amounts to balance sweetness and tang.
Keep heat at medium or medium-low and stir gently. Avoid vigorous boiling, which can mash the beans and make the dish mushy.
