Bbq Franks And Beans Recipes

BEANS-N-FRANKS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium heat. Saute onions in butter until tender. Stir in the baked beans and sliced frankfurters. Season with brown sugar, mustard and celery salt. Transfer to a 2 quart casserole dish.
• Bake for 40 minutes, stirring occasionally.

BILLIONAIRE'S FRANKS AND BEANS

Steps:

• Lightly score hot dog skins from end to end on 4 sides. This helps keep them flat when they cook. Slice into 1/2-inch rounds.
• Melt butter in large pot over medium heat. Add onions, poblano pepper, celery, and cayenne pepper. Season with salt and pepper. Cook and stir until vegetables are soft and onions are translucent, 5 to 7 minutes.
• Stir in hot dog slices and cook until heated through and fat from hot dogs mixes with the butter, about 3 minutes. Add brown sugar, ketchup, mustard, Worcestershire sauce; pour in chicken broth. Stir in beans. Raise heat to bring mixture to a simmer; reduce heat to low and cook until flavors mix, about 30 minutes. While beans are cooking, use a wooden spoon to crush some of them against the side of the pot to help thicken the stew. If mixture gets too thick, add more broth.
• Just before serving, stir in chopped green onions.

FRANK AND BACON BBQ BEANS

Steps:

• Cook and stir onions and bacon in medium saucepan on medium heat 5 min. or until bacon is browned and onions are tender.
• Stir in remaining ingredients. Bring to boil; simmer on low heat 15 min., stirring occasionally.

CROCK POT BBQ BEANS AND FRANKS

Steps:

• Open and drain beans,rinse with water.
• Slice hot dogs in small slices.
• Combine all ingredients.
• Crock Pot for 4 hours slow cook.
• Thickens as it cooks.
• Tastes great cold or hot.
• Enjoy!

BARBECUED FRANKS 'N BEANS

Steps:

• Melt butter in large saucepan on medium heat.
• Stir in peppers; cook and stir 3 to 5 min. or until crisp-tender.
• Add remaining ingredients; cook 8 to 10 min. or until heated through, stirring occasionally.

BBQ FRANKS AND BEANS

Steps:

• Bring ingredients to boil in saucepan on medium-high heat.
• Simmer on medium-low heat 10 min., stirring occasionally.

BARBECUE PORK AND BEANS FOR A CROWD

Steps:

• Heat oil in a Dutch oven over medium heat. Add onions and fry until translucent, about 5 minutes. Add kidney beans, barbeque sauce, brown sugar, vinegar, liquid smoke, and pepper; cook until bubbly, about 5 minutes. Reduce heat to low, cover, and simmer for 1 hour.
• When the beans have simmered for about 50 minutes, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle.
• Add black beans and chopped bacon to the Dutch oven. Cover and simmer over low heat for 30 minutes.
• Add drained pork and beans and undrained pork and beans. Cover and simmer until heated through, about 15 minutes.

AWESOME SLOW-COOKER FRANKS AND BEANS

Steps:

• Combine all ingredients in slow cooker; cover with lid.
• Cook on LOW 4 to 6 hours (or on HIGH 3 hours).

BARBECUED BEANS WITH SMOKED SAUSAGE

Steps:

• Preheat oven to 350F; spray a 2 quart baking dish with nonstick cooking spray.
• In a large bowl, mix together all six ingredients; spread out into baking dish. Bake for 45 minutes.

BARBECUED FRANKS

Steps:

• Simmer onion in oil until golden.
• Add all remaining ingredients, except wieners; simmer 15 minutes.
• Split wieners; place cut side down in shallow baking dish.
• Pour barbecue sauce over wieners.
• Bake in preheated oven at 350 degrees for 30 minutes, basting several times.

INSTANT POT SWEET AND SPICY BBQ BEANS

Steps:

• Add beans, water, and salt to your instant pot. Cook on manual, using high pressure, for about 25 minutes (20 minutes for firmer beans, 30 minutes for very soft beans). Allow the pressure to manually release.
• Remove the lid, and pour the beans into a strainer. Rinse with cold water and set aside.
• Set instant pot to saute and heat the bacon until it starts to brown. Drain some of the grease, then add the onions (optional) and cook until tender.
• Turn the instant pot off and add ketchup, bbq, chilies, syrup, and mustard. Stir, making sure to scrape the bottom of the Instant Pot. Add the beans back in to the instant pot and stir until completely combined.
• Replace the lid, turn the steam valve to sealing and cook on manual, using high pressure, for 15 minutes. Naturally release the pressure. Open the lid and stir, then serve warm.