All the comforts of that childhood classic but from scratch and with potatoes added. Definitely a budget-friendly delicious meal!
Growing up my Mom would always make this. It was pure comfort, and filling and fed a huge family. It was inexpensive and was one of those meals you could stretch out for a few days when times were tough.
This is one of a few recipes that are “Mom”. Meaning it’s one that tugs on the heartstrings a little more than other ones of hers. When I decided to share this recipe, as I was eating it, I sat there in silence with a tear in my eye and a smile on my face as this, somehow, brought my Mom into my kitchen. So Mom, thank you! I love you forever and always!
Mom’s Comfort Beans & Weenies Tater Bake – this is pure comfort for me!
Served with a side of Honey Sweet Corn Bread – DELISH!!!
Mom’s Comfort Beans & Weenies Tater Bake
All the comforts of that childhood classic but from scratch and with potatoes added. Definitely a budget-friendly delicious meal!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: comfort food, beanie weenie, skillet meals, cheap meals
- Method: oven and skillet
- Cuisine: comfort food, beanie weenie, skillet meals, cheap meals
Ingredients
- 1 tablespoon bacon fat
- 1/2 cup sweet yellow onions, chopped fine
- 1 1/2 teaspoon minced garlic
- 6 ounces tomato paste
- 1/2 cup water
- 1/2 cup dark brown sugar
- 2 teaspoons mustard powder
- 2 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 2 (14 oz) cans beans: drained and rinsed (any type bean is fine) (or 1 large can drained kidney/white beans and 1 can baked beans)
- 2 large Perfectly Baked Potatoes, cooled and sliced into 1/2” slices
- 6 good-quality hot dogs: sliced 1/2 inch thick
Instructions
- Preheat oven to 450F. Melt the bacon fat in a cast iron skillet set over medium heat.
- Add the onion and garlic and cook for 3 minutes, until just soft. Add in the tomato paste and cook, stirring for 1-2 minutes or until you can smell it cooking. Add the brown sugar, mustard powder, Worcestershire sauce and salt. Stir and cook for 2-3 minutes.
- Add the kidney beans and simmer over low heat for 20-30 minutes, until the beans are soft. Add in the baked beans and potatoes, and stir gently to combine. Cook for a minute just to warm up.
- Stir the hot dog pieces into the bean mixture and transfer the skillet to the oven.
- Bake for 25 minutes. Serve immediately.
Notes
I serve this with a side of Honey Sweet Corn Bread. It’s my absolute favorite!
Leave a Reply