Home  |   Accessories  |  Brines  |  Cook Times  |  Dictionary  |  Egg Wash  |  Frosting  |  Measures  |  My BBQ  |  Sauces
Beans & Franks
Serves 4-8
Alternative Ingredients are listed in Red

Qty Size Ingredient
2 28oz B&M Brick Oven Baked Beans (drained)
2 28oz Bushes Original Bakes Beans (drained)
56 oz White or Navy Beans (cooked)
1 lbs Hebrew National ¼ Pound Beef Franks
½ lbs Apple Smoked Bacon
1 lg Vidalia Onion
1 cup Brown Sugar
½ cup Heinz "Simply Heinz" Ketchup
¼ cup Grey Poupon Mustard
4 tbls Coleman's English Mustard
2 oz Apple Cider Vinegar
2 oz Coombs Grade B Maple Syrup *
(not Light, Golden, Amber or Fancy)
Grandma's Unsulphured Molasses
1 tsp Kosher Salt
½ tsp Fresh Ground Pepper

Prepare the beans (soak, pressure cook, open the cans, etc.).

First score the franks down all four sides just an eighth inch deep to keep them from puffing up or curling.  Slice frankfurters into coins and the bacon into 1" chunks.  Brown on med-high in a Crock Pot/Dutch Oven/Stew Pot on low/simmer.  Leave the fat residue in the pot.

In the same pot, stir cook the chopped onion until it begins to turn translucent.

Add the rest of the ingredients to the pot and simmer until thoroughly heated.

Garnish with sliced scallion onions, sprinkle with shredded cheese, Navel orange wedges, chopped tomato, shredded fresh basil or fresh chopped cilantro.


* The "grading" of maple syrup has changed.  (see What Happened to Grade B Maple Syrup?)  What used to be "Grade B Maple Syrup", a more flavorful and darker extraction, is now "Grade A, Dark, Robust Maple Syrup".  That goes for Canada, Vermont and New York syrups.

Griffin Logo