When I was a kid bean n’ wieners were one of my favorites. Here I am many years later and well, nothing much has changed because I still love them. My grown-up version is slow cooker beans ‘n wiener. Cooked for hours so that that great sauce flavors the beans and hot dogs just perfectly. A big bowl can chase away the cold weather, and quick. I call it the perfect dish after shoveling the snow off the driveway!
This recipe for slow cooker beans ‘n wieners is perfect as it is, but you can add a bit of heat if you want. Just add a small can of chopped roasted jalapenos in at the start and let that great heat get slow cooked into the rest of the ingredients.
Also try my quick fix BBQ beans!
Slow Cooker Beans 'n Wieners
Servings 6 servings
- 1 pound don't be afraid to use more all-beef hot dogs, cut into fourths
- 3 15 ounce cans pork and beans
- 1/2 cup ketchup
- 1/2 cup onion chopped
- 1/4 cup molasses
- 2 teaspoons prepared mustard
- Kosher salt and freshly ground black pepper to taste
Anita can attest to my (somewhat) shocking addiction to all things Buffalo wings, so she wasn’t surprised when I served up this Buffalo Cowboy caviar. What was surprising, though, was just how much we both absolutely loved it. Beans, peas, tomatoes, cilantro, green onions, all good things. But the crunch of the corn and the smoothness of the avocado, along with spicy Buffalo wing sauce pushed this side up a few notches on the ‘love it’ scale.
For a twist, use corn-on-the-cob that has been roasted on a grill or under the broiler until lightly charred. Cut the kernels from the ears and add to the caviar. You’ll need 3-4 good sized ears to make Buffalo Cowboy caviar.
Also try my Cowboy caviar and my Georgia caviar recipes.
Buffalo Cowboy Caviar
Servings 8 servings
For the salad
- 1 15 ounce can black beans, drained, rinsed
- 1 15 ounce can black eyed peas, drained, rinsed
- 1 11 ounce can corn, drained
- 4 Roma tomatoes seeded, diced
- 2 large avocados diced
- 1 small red onion diced
- 1 orange bell pepper diced
- 1 cup green onions diced
- 1/4 cup cilantro chopped
- 2 jalapenos seeded, diced
Place all of the salad ingredients into a large bowl.
Whisk together the marinade ingredients and add to the salad. Toss to coat.
Refrigerate for 1 hour before serving.
I do love a big, big batch of smoked baked beans. And I love beans and weenies. So I was intrigued when I came across this recipe for smoked blueberry beanie weenies. My first reaction was “What? Blueberry?”. Well, you often put maple syrup in beans and on pancakes. And you put blueberry syrup on pancakes… so maybe that’s where the original idea came from? Well, whatever spurred it, I love them. They are a very pleasant change from the usual beans that you’re expecting. Don’t tell anyone that there’s blueberry syrup in these beans. Just sit back and watch the surprise on their faces as they take their first bites.
Other than the addition of blueberry syrup, these smoked blueberry beanie weenies are pretty much your standard, awesome beanie weenies. It’s the syrup that’s the surprise. Since the syrup is fairly sweet I wasn’t real shy with the hot sauce. I wanted a little kick to go with the sweet.
Even my un-smoked beans and weenies are different. Try them.
Smoked Blueberry Beanie Weenie
Servings 8 servings
- 1 16 ounce can great northern beans, drained and rinsed
- 1 16 ounce can light red kidney beans, drained and rinsed
- 1 16 ounce can dark red kidney beans, drained and rinsed
- 4 slices bacon chopped
- 1 medium onion diced
- 3/4 cup blueberry syrup
- 1/2 cup ketchup
- 1 tablespoon Kosher salt
- 1/4 teaspoon dried ginger
- 2 teaspoons dry mustard
- Freshly ground black pepper and hot sauce to taste
- Hot dogs sliced as desired
Fire up your smoker for cooking at 225 F. Use a light wood such as apple, maple or peach.
Place the beans in a large bowl.
Heat a medium saucepan over medium heat. Add the bacon and cook until just starting to crisp. Remove.
Add the onion and saute until softened. Remove.
Combine all but the hot dogs with the beans.
Pour the mixture into a 8" x 13" disposable pan and place on the smoker, uncovered, for 3 hours.
Stir in the hot dogs and cook another 30 minutes.
Bourbon baked beans, kraut and spicy mustard on a dog? Insanely good! Bourbon baked beans take your standard great dog and make it just fantastic. A little sweetness, then the crunch of the kraut, and the spicy kick from the mustard. Everything great in every bite. I coulld’ve eaten more of these German Cowboys dogs than I’ll ever admit online. Or admit even in person for that matter!
The German Cowboy dog is another great menu item I ran across from Duke’s Gourmet Hot Dogs. They have the most fantastic hot dog menu I’ve ever come across. Every single one makes you drool!
Try my American cowboy dogs too. Giddy up!
German Cowboy Dog
Servings 4 servings
Roasted chickpeas just won’t stay crunchy for long. As they cool they get soft and mushy. Ewwwww! The only way to get really crunchy, really great chickpeas is to deep-fry them. Then hit them with your favorite seasonings. Kosher or sea salt and freshly ground black pepper are perfect. Then devour.
I suggest you double the recipe when making these deep-fried chickpeas as you’ll eat half of them while you are finishing cooking the other half. They’ll stay crunchy longer than roasted peas, but they will get softer as time goes on. You won’t have to worry about that because they won’t last that long.
Also try my Kale chips.
Servings 4 servings
- 1 can chickpeas
- Vegetable oil
- Your favorite seasonings
Empty can into a sieve. Rinse and drain well.
Dump beans out onto a kitchen towel or a few layers of paper towels. Pat beans dry. Be thorough - they need to be as dry as possible.
Heat 1/2" of oil in a Dutch oven to 325 F.
Working in batches, SLOWLY add the beans to the hot oil. The beans will most likely splatter, specially if they aren't very dry, so keep your face and hands back as you add them to the hot oil.
Fry for 4-5 minutes or until golden brown. Remove to a paper towel-lined plate to drain. Sprinkle with seasoning while they are still hot.
Serve hot or cooled.
After I finish writing this post I will curl up in front of a big bowl of these tangy pit beans and go to town on them. I love baked beans, and this is a very, very good variation on the theme. They are not boring. They have just the right amount of tang. And since this recipe makes a big batch, it’s a great dish to take to a pitch-in or family picnic.
These tangy pit beans were the perfect side for my smoked habanero meatloaf and cedar planked creamy mashed potato dinner.
If you’re in a hurry but still want great BBQ beans, try my quick fix version.
Tangy Pit Beans
Servings 12 -14 servings
- 2 tablespoons prepared yellow mustard
- 3 cups ketchup
- 1 cup diced sweet onion
- 1 medium green bell pepper chopped
- 1 1/2 cups brown sugar
- 1/2 cup honey
- 1 1/2 tablespoons BBQ rub I used our Memphis Rib Rub
- 2 15 ounce cans pork and beans
- 2 15 1/2 ounce cans red kidney beans, rinsed, drained
- 1 15 1/2 ounce can chili beans
- 1 15 1/2 ounce can large butter beans, rinsed, drained
- 1 15 1/2 ounce can pinto beans, rinsed, drained
- 4-5 strips of bacon
Preheat oven to 350 F. You can also make these beans on your smoker at 250 F, but you'll have to increase the cook time to 3 hours.
Whisk together the mustard and ketchup in a large bowl.
Stir in the onion, pepper, sugar, honey, and rub.
Add the beans, and slowly and gently fold in to mix well.
Pour mixture into a deep 9" x 13" baking ban.
Add bacon to top of beans and cover with foil.
Bake for 45 minutes.
Remove foil and bake another 15 minutes.
Let rest 15 minutes before serving.
Why have boring canned green beans when with the addition of a just a few ingredients you can have outstandingly good green beans. These barbecue green beans have a great barbecue flavor. A hint of bacon (with a bit of crunch). And a bit of sweet. You will absolutely devour these.
I may add a small pinch of red pepper flake to these barbecue green beans next time I make them. Not too much, but I love a little heat with my sweet. If you have a favorite BBQ sauce you can use it in place of the ketchup, Worcestershire sauce and brown sugar. Start with about 1/2 cup of the sauce and taste to see if you might want a bit more.
Also try my fire-eater green beans.
Barbecue Green Beans
Servings 4 -6 servings
- 2 cans unsalted cut green beans drained
- 6 slices thin-cut smoked bacon chopped
- 1/4 cup sweet onion diced
- 1/2 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1/4 cup brown sugar
Preheat oven to 350 F.
Open green bean cans, drain, and add to a 9" x 9" casserole dish.
Heat a large skillet over medium-high heat.
Add the bacon and cook until starting to crisp, stirring often.
Add the onion and cook until the bacon is crisped and the onion starts to soften.
Add the ketchup, Worcestershire sauce and brown sugar. Stir and cook another 3 minutes.
Pour bacon mixture over the beans and stir to combine.
Place in oven and bake for 20 minutes.
Who doesn’t love a big pot of beans? Even on a hot summer day, give me some spicy beans and cornbread and I’m set. These fire-eater campfire beans combine a simple, straight-forward bean recipe with the kick from Steven Raichlen’s fire-eater rub. I started out using the rub just on chicken (and mainly chicken wings, for a seriously good hot wing!), but now I find myself using it in a lot of dishes.
If you have a few spare chunks of smoked pulled pork, toss them in the pot with these beans. They’ll add even more great smoky flavor, plus also a nice texture. Heck, it’s a meal-in-a-bowl! I’ve also enjoyed a big bowl of these beans with a grilled hot dog, sliced, thrown in. It makes for a great quick lunch!
Also try my super-easy doctored baked beans!
Fire-Eater Campfire Beans
Servings 12 -16 servings
- 2 cups dried pinto beans
- 2 cups dried kidney beans
- 1 whole ham hock
- 4 cloves garlic minced
- 2 bell peppers diced
- 1 whole sweet onion diced
- 1-2 tablespoons fire-eater rub
Check beans for any rocks or bad beans. Rinse well.
Transfer beans to a large pot and cover with water by 2 inches.
Add the ham hock and cover.
Bring to a boil, then reduce to a simmer and simmer for 2 hours. Add more water as needed.
Add the garlic, peppers, and onion. Cover again and cook another hour or two. The beans should be starting to soften.
Add the rub. Cover and cook another 20-30 minutes or until the beans are tender. The liquid should be nice and thick.
Best served with cornbread.
Man, these smoked baked beans are just flat out insanely good. You could make them in the oven, but it’s the smoky flavor that just makes these beans outstanding. They’re even better if you add a few chunks of smoked pork or beef.This recipe makes a pretty good sized batch, but believe me, it won’t last long. People are going to want seconds if not thirds.
If you want a bit of kick to your beans, add some roasted jalapenos or a couple dashes of hot sauce. I cooked mine on a rack beneath some Tasso ham, which has a heavy dose of cayenne on it. All that spicy goodness dripped down into the beans giving them a really great kick. I made sure that the beans got hot enough that I didn’t have to worry if the ham drippings were fully cooked or not.
Smoked Baked Beans
Servings 8 -12 servings
- 2 28 ounce cans Bush's Original Baked Beans
- 2 tablespoons ketchup
- 1 teaspoon prepared yellow mustard
- 1/3 cup brown sugar
- 3 teaspoons molasses
- 1 Vidalia sweet onion chopped
- 1 medium green bell pepper chopped
Fire up your smoker for cooking at 250 F.
Pour the beans into 9" x 13" aluminum pan.
Stir in the remaining ingredients.
Place onto the smoker and cook for 2 hours or until the vegetables are somewhat tender, stirring occasionally.
Dinosaur Bar-B-Que is a small chain of BBQ restaurants in the northeast, and now, also in Chicago. If these dinosaur-style BBQ beans are any indication of how good their food is, it’s a place well worth visiting. These beans are crazy good, thanks mostly to the barbecue sauce and my favorite, crumbled cooked Italian sausage.
I recently started adding Italian sausage to my chili recipes. The Italian sausage adds a fantastic flavor and texture to the chili, just like it does to these dinosaur-style BBQ beans. You can use spicy sausage to kick things up even more. Of course, you can also add leftover chopped, cubed shredded pulled pork or smoked brisket (yum!).
Dinosaur-Style BBQ Beans
- 2 tablespoons olive oil
- 1/2 large white or sweet onion chopped
- 3/4 cup chopped green bell pepper
- Pinch of salt
- Pinch of freshly ground black pepper
- 3 cloves garlic chopped
- 1 pound bulk Italian sausage
- 2 28 ounce cans Bush's Original baked beans
- 3/4 cup your favorite BBQ sauce I used Weber Kick'N Spicy
- 1 tablespoon Creole or Spicy Brown mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon chili powder
- 1/2 teaspoon Creole seasoning
- 1 tablespoon molasses
Heal olive oil in a large saucepan over medium-high heat.
Add the onion and bell pepper along with a pinch each of salt and pepper. Cook until soft.
Add the garlic and cook for another minute.
Crumble the sausage into the pan and cook until done. Drain any excess fat.
Add the beans and stir.
Reduce heat to low.
Add remaining ingredients. Stir and simmer for 5 minutes.