Ingredients
1 10-ct. package (1-lb) hot dog wieners
2 28-oz. cans plain pork n’ beans
1/2 cup ketchup
1/2 cup barbeque sauce
1/4 cup brown sugar
1 tablespoon yellow mustard
1 tablespoon worcestershire sauce
A few drops Liquid Smoke (optional)
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Instructions
Open each can of beans then pour off all the standing liquid in the top of the can. Discard liquid then add beans to a pan. Add ketchup, barbeque sauce, brown sugar, mustard, worcestershire sauce, liquid smoke, garlic and pepper and gently stir to combine.
Cut hot dogs into bite-sized pieces then add to beans. Heat beans over medium-high heat until liquid starts to boil then reduce heat to low, cover and simmer for 20 minutes.
Crock Pot Preparation: Follow the above directions using a crock pot then heat on Low for 4-5 hours or High for 2-3 hours
Notes
Don’t use “baked beans” or “barbeque beans” or anything fancy like that as they’re already jazzed up. You just want plain-jane, inexpensive “pork n’ beans”. I usually buy Van Camp’s or Libby’s.
Be sure to keep the cans upright until you’re ready to cook. You want all the liquid to settle on top so you can pour it off.
I am a diehard fan of classic Oscar Mayer wieners (not all-beef) but use whichever you prefer!
You can use 10 regular or 8 bun-length wieners.
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