Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Bean | not in our table | 0 |
| Frankfurter | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 (16 oz.) cans baked beans
- 1/2 cup Finely chopped onion
- 1/3 cup Packed dark brown sugar
- 2 tsp Dijon mustard
- 3 pack (12 oz. ea.) frankfurters (about 21 total)
- =
Directions
Preheat oven to 400°F.
In a medium saucepan, combine baked beans, onion, brown sugar and mustard.
Stir until well mixed.
Cook over medium heat, stirring occasionally, until beans are hot, 10 to 15 minutes.
Meanwhile, rinse frankfurters and blot dry with paper towels.
Spear 3 hotdogs together by pushing a toothpick horizantally thorugh upper third of franks.
Repeat with remaining weiners.
Place a 6-inch-tall 1 ½ to 2 quart baking dish about 4 ½ inches in diameter (such as a bean pot) on an ovenproof serving platter.
Lean frankfurters, skewered ends up, around outside edge of bean pot.
Tie a piece of kitchen string around center of franks to secure them in a circle.
Remove toothpicks.
Transfer hot beans from saucepan to pot in center of franks and place platter and all in oven.
Bake until weiners are golden brown and beans are bubbly, about 25 minutes.
To serve, spoon beans directly form pot and use tongs to remove frankfurters.