Beans and Weenies

These are not the beans and weenies you may have eaten as a kid. Not even close. Smoky bacon, sweet baked beans, and kickin’ jalapenos. You definitely won’t confuse them with the canned version. And you definitely won’t confuse them with the potluck version that uses lil ole chopped up hot dogs.

Beans and WeeniesYou can use any store-bought sausage in this dish, but for a really tasty version, use some fresh sausage from a local butcher. I used some great kielbasa sausage from Moody’s Butcher shop in nearby Zionsville, Indiana. The sausages definitely up’d my  game.

Also try my smoked blueberry beans and weenies.

Beans and Weenies

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4

Ingredients

  • 4-6 large sausages cut into 2"-3" pieces
  • 8 slices thick-cut smoked bacon
  • 2 cans Bush's Southern Pit Barbecue Grillin' Beans
  • 2 cloves garlic minced
  • 1 small red onion minced
  • Freshly cracked black pepper
  • Worcestershire sauce
  • 2 jalapenos sliced
  • 6 green onions sliced
  • 1 teaspoon dried thyme

Instructions

  • Preheat oven to 375 F.
  • Simmer sausages in 2" of water for 10 minutes.
  • Cut bacon into 1/2" pieces and cook in a large saute pan until almost crisp. Remove to a paper towel-lined plate. Reserve the drippings.
  • Add sausage to saute pan and brown lightly on all sides. Remove.
  • Spray a 9" x 13" baking dish with non-stick spray. Add in the beans, garlic, onion, and pepper. Stir.
  • Place sausage pieces into the bean mixture, pushing them in.
  • Sprinkle top of dish with Worcestershire sauce (I used about 2 tablespoons).
  • Scatter the jalapenos, green onions and thyme over the top of the dish.
  • Spoon a little of the reserved bacon drippings around.
  • Place in oven on a rack above a baking pan (in case some drips down) and bake for 40 minutes or until bubbly hot.

Creamy Butter Beans

I had a hard time deciding if these creamy butter beans were a side dish or as a main. We had them as a main dish, with cornbread. And we had them as a side. So… they’re both a main dish and a side dish!! And they are so creamy good!

Creamy Butter Beans

These creamy butter beans are the ultimate comfort dish, and a welcomed change from the usual chili or big bowl of black-eyed peas that I usually turn to on a cool evening.

For a little Cajun kick to your beans, substitute chopped cooked andouille sausage for the hame.

Also try my Cuban black beans.

Creamy Butter Beans

Course Main
Cuisine American
Prep Time 1 day
Cook Time 3 hours
Total Time 1 day 3 hours
Servings 6 -8

Ingredients

  • 1 pound bag dried lima beans
  • 1 tablespoon vegetable oil
  • 1/2 cup white onion chopped
  • 1/2 cup celery chopped
  • 1/4 cup carrot chopped
  • 2 cloves of garlic minced
  • 1 teaspoon dried thyme
  • 1/4 teaspoon freshly ground black
  • 2 cups smoked ham chopped
  • 2 pound piece smoked hog jowl bacon
  • 4 cups chicken stock
  • 2 bay leaves
  • 1/2 stick unsalted butter
  • 2 tablespoons dried parsley
  • 2 teaspoons Cajun seasoning
  • Salt

Instructions

  • Place beans in a large bowl and add enough water to cover them by 2". Let soak for 24 hours. Drain.
  • Heat oil in a Dutch oven over medium heat.
  • Add the onion, celery, and carrots and saute until just starting to get tender.
  • Add the garlic and cook another 2 minutes.
  • Crumble in the dried thyme and black pepper and stir.
  • Add the ham, jowl bacon, chicken stock, bay leaves and 4 cups of water.
  • Bring to a boil then reduce to a simmer and continue simmering for an hour.
  • Add beans, butter, parsley, and Cajun seasoning and stir.
  • Bring back to a simmer and simmer for another 1 hours and 30 minutes or until the beans are done and the sauce has thickened. If the sauce gets too thick add more water or chicken stock.
  • Season with salt and serve.

Best BBQ Beans on the Planet

The best? Really? Quite the bold claim saying that these are the best BBQ beans on the planet. So, being the skeptical person that I am, I figured these would be lame, middle-of-the-road, and nothing really to talk about.

Well, I was wrong. These are the best BBQ beans on the planet and the best I’ve ever had. Now, to be fair, I’ve had some that were close seconds. But these are amazing. So are they the best on the planet?Best BBQ Beans on the PlanetInspired by Steven Raichlen, these are the best beans in the galaxy. Raichlen introduced me on to a world outside of just firing up some charcoal and tossing on a rubbery steak. And he gave me grill envy. I mean, really, have you seen his shows? He has the BEST toys!

The only way to make these is on the grill, over indirect heat. Although you can make them in the oven, but you’d really be missing the point (and some flavor). I used my Weber Performer Platinum Charcoal Grill.

Best BBQ Beans on the Planet

Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 12 -16

Ingredients

  • 1 pound thick cut smoked bacon cut into 1/4-inch pieces
  • 1 9 " x 13" or thereabouts aluminum grill pan with a 3" high side
  • A few chunks of hickory or one small chunk of mesquite
  • 1 15 ounce can black beans, rinsed and drained
  • 1 15 ounces can dark red kidney beans, rinsed and drained
  • 3 cans pork and beans Go cheap, it's ok
  • 1 large sweet onion finely chopped (I used a Vidalia,my favorite)
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 4 cloves garlic minced
  • 4 jalapeño peppers seeded and minced
  • 1 bottle Weber Kick'N Spicy BBQ sauce
  • 1 1/2 cups firmly packed light brown sugar
  • 1/2 cup Dijon mustard
  • Salt and freshly ground pepper

Instructions

  • Set up your grill for indirect cooking.
  • Place wood over coals.
  • Add the bacon pieces to a large skillet or Dutch oven over high heat and cook until starting to crisp. Remove bacon to a plate. Reserve 2 tablespoons of the bacon drippings (I strained the rest and refrigerated it for oiling my grill grates).
  • Place all remaining ingredients into the pan. Stir.
  • Drizzle reserved bacon drippings over the top of the beans.
  • Place pan on grill over indirect heat.
  • Cook for at least 1 hour, monitoring to see if the beans get too hot or dry out (you might have to add water).
  • Remove beans once they and the vegetables are tender.
  • Cover grill

Doctored Baked Beans

There’s nothing wrong with a can of baked beans. Except I find them to be rather boring.  So, I took a recipe from Amy’s Cooking Adventures and bam! Great doctored baked beans from a can!Doctored Baked BeansAlso try my super-easy franks and beans.

Doctored Baked Beans

Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4

Ingredients

Instructions

  • Heat a skillet over high heat and cook the bacon until done. Remove to a paper towel-lined plate.
  • Reduce the heat to medium high. Remove all but 1 tablespoon of the bacon drippings.
  • Add the onion and jalapeno and saute until starting to soften.
  • Add the beans, ketchup and mustard, Crumble in the bacon and stir.
  • Reduce heat to medium-low and cook for 20 minutes.

Franks and Beans

Franks and beans were one of my favorites as a kid, though I called them hot dogs and not franks. I guess you could serve these as a side dish…. but, I wouldn’t. And some people call them beans and franks, but I think the hot dogs should get top billing!Franks and BeansI have two rules about this dish: first, you can’t have too many hot dogs, and second, save eating most of the hot dogs for last. Sad is the day when you get to the bottom of the bowl and all you have left are beans!

Also make up a batch of my fire-eater campfire beans!

Franks and Beans

Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 4
Author Mike

Ingredients

  • 1/2 cup white onion chopped
  • 1/2 cup ketchup
  • 1/4 cup molasses
  • 2 tablespoons brown sugar
  • 1 tablespoon prepared yellow mustard
  • 1/2 teaspoon Worcestershire sauce
  • 2 16 ounce cans baked pork and beans
  • 8 beef hot dogs cut into 1" pieces

Instructions

  • Preheat oven to 300 F.
  • Spray an 8" x 8" baking dish with non-stick spray.
  • Combine all but the hot dogs in a bowl. Pour into the baking dish.
  • Bake for 1 1/2 hours.
  • Add in the hot dogs.
  • Bake another 30 minutes.

6 Bean Chili

This 6 bean chili is fantastic. I love all the various beans in it. It’s great for cold weather.6 Bean ChiliWe’re getting snow here today in Indianapolis. This chili will take the edge off of the shoveling we’re going to have to do! Instead of green onions as garnish, I used cebollitas, which are like green onions on steroids. They’re often grilled or roasted, but also worked great as a garnish on this chili.

Also try my He-Man chili.

6 Bean Chili

Course Main
Cuisine American
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 12
Author Mike

Ingredients

  • 2 pounds chuck cut into bite-sized pieces
  • 1 medium yellow onion diced
  • 1 medium green bell pepper diced
  • 3 cloves garlic minced
  • 1 1/2 tablespoons chili powder
  • 2 teaspoons salt
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/8 teaspoon ground coriander
  • 1/8 teaspoon ground cinnamon
  • 2 bay leaves
  • 1 28 ounce can diced tomatoes (I used petite diced)
  • 4-6 cups beef broth
  • 1 can great northern beans rinsed and drained
  • 1 can pinto beans rinsed and drained
  • 1 can light kidney beans rinsed and drained
  • 1 can dark kidney beans rinsed and drained
  • 1 can black beans rinsed and drained
  • 1 can navy beans rinsed and drained
  • Sour cream shredded cheddar cheese and green onions for garnish

Instructions

  • Brown meat in a large pot or Dutch oven.
  • Add onion, bell pepper, garlic, chili powder, salt, cumin, black pepper, cayenne pepper, coriander, and cinnamon and cook over medium-high heat until vegetables are starting to soften, about 6-8 minutes.
  • Add bay leaves, tomatoes and beef stock. Bring to a boil then reduce to a simmer. Cover partially and simmer for 3 to 4 hours or until beef is tender, stirring occasionally.
  • Add beans, stir, and cook another 30 minutes.
  • Service garnished with sour cream, cheddar, and chopped green onions.

Spanish Style Beans

I am not exaggerating when I say that everyone thought that these Spanish style beans from Drick’s Rambling Cafe are the best they ever had. They have a great southwestern zing to them. They are packed with so many flavors. And they are definitely out-of-the-ordinary crazy delicious.Spanish Style BeansThese beans are not only great as a side, but also great on hot dogs or as a dip (get a bag of those big Frito Scoops and dig in!).
This recipe calls for Ranch Style beans. Our local Meijer grocery store did not carry them, but Kroger did. They are basically pinto beans in a seasoned sauce.

Spanish Style Beans

Great as a side, on dogs, or as a dip!
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Author Drick's Rambling Cafe

Ingredients

  • 1 tablespoon olive oil
  • 1 medium white onion chopped
  • 1 medium green bell pepper chopped
  • 1 large jalapeño minced
  • 3 cloves garlic minced
  • 2 bay leaves
  • 1 tablespoon dried oregano
  • 1 teaspoon liquid smoke comes out just fine without it
  • 1 16 ounce can black beans, drained and rinsed
  • 2 16 ounce cans Ranch Style Original beans, un-drained
  • 1 tablespoon paprika
  • 1 teaspoon beef bouillon granules I used an entire cube
  • 1/4 cup ham chopped
  • 3 tablespoons freshly chopped parsley
  • 1/2 - 1 tablespoon white wine vinegar

Instructions

  • Preheat oven to 325 F.
  • Heat the oil in a large Dutch oven or oven-safe pot.
  • Saute the onion, bell pepper and jalapeño until tender.
  • Add the garlic and saute another 2-3 minutes.
  • Add the bay leaves, oregano, liquid smoke (if using), beans, paprika, bouillon, and ham. Stir. Season with salt and pepper.
  • Cover and place in oven. Cook until hot and bubbly, 30-35 minutes.
  • Stir in the vinegar and garnish with parsley before serving.

Grilled Chinese Long Green Beans

The produce section at Jungle Jim’s in Cincinnati is fantastic. The last time we were there I noticed they had Chinese long green beans, so I picked up a pound. I’ve seen them used on cooking shows on TV, but I’ve never cooked them. I figured I’d try out some grilled Chinese long green beans. And I’m glad I did!Grilled Chinese Long Green BeansI decided to grill the beans along with some radishes and garlic. They have great green bean flavor (I love even regular green beans off the grill), plus they’re fun to look at. They are over a foot long!

(I noticed yesterday that our local grocery store is now carrying Chinese long green beans! Woo hoo!)

Also try my barbecue green beans.

Grilled Chinese Long Green Beans

Grilling these beans until they are a little caramelized really brings out the flavor!
Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Author Mike

Ingredients

  • 1 pound Chinese long green beans
  • 6 radishes halved
  • 2 cloves garlic minced
  • Olive oil

Instructions

  • Preheat grill to medium high.
  • Place beans, radishes and garlic in a large bowl. Drizzle with oil and toss to combine.
  • Place vegetable mixture onto the grill. Grill until starting to char, then flip and continue grilling until lightly charred and the beans are tender.