Mom’s Comfort Beans & Weenies Tater Bake

  • Author: The Kitchen Whisperer

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  • 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 teaspoon 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


  1. Preheat oven to 450F.
  2. Melt the bacon fat in a cast iron skillet set over medium heat.
  3. Add the onion and garlic and cook for 3 minutes, until just soft.
  4. Add in the tomato paste and cook, stirring for 1-2 minutes or until you can smell it cooking.
  5. Add the brown sugar, mustard powder, Worcestershire sauce and salt.
  6. Stir and cook for 2-3 minutes.
  7. Add the kidney beans and simmer over low heat for 20-30 minutes, until beans are soft.
  8. Add in the baked beans and potatoes, stir gently to combine.
  9. Cook for a minute just to warm up.
  10. Stir the hot dog pieces into the bean mixture and transfer skillet to the oven.
  11. Bake for 25 minutes.
  12. Serve immediately.


I serve this with a side of Honey Sweet Corn Bread. It’s my absolute favorite!

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