Beanie Weenies (Franks and Beans)
This Beanie Weenies recipe is way better than the canned stuff. Homemade franks and beans with bacon, hot dogs, and a sweet and smoky sauce and ready in 35 minutes.
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Growing up my dad ate his canned Beanee Weenee with saltine crackers. He just opened it and ate it cold, straight from the can! I can’t do that. This homemade version has everything the canned version has but with bacon, a real sauce, and hot dogs that actually get browned first. My family prefers it and it’s not much more work than opening a can.
The secret ingredient that makes this taste like the original is dark corn syrup. It gives the sauce that mild, slightly processed sweetness you remember from the can. Molasses or maple syrup both work as substitutes but they taste different, closer to homemade baked beans than the original beanie weenie flavor.
Speaking of beans, if you love a good bean recipe, our Baked Beans with Ground Beef are a reader favorite! And our Cowboy Baked Beans are sweet and smoky!
What you’ll love about this Franks and Beans recipe:
Bacon and browned hot dogs! Two steps that make this taste nothing like the canned version.
Done in 35 minutes and even better the next day after the flavors have time to blend.
Kids eat it without complaining! One reader made it for 15 family members at Christmas and said everyone loved it.
Ingredients
Hot dogs (1 lb, sliced into ½-inch rounds): Brown them in the bacon fat before adding the beans. That’s what gives them flavor. Kielbasa or smoked sausage can substitute for a different version.
Pork and beans (2 cans, 15 oz each): Don’t drain them. The liquid is part of the sauce. Regular baked beans work as a substitute.
Bacon (2 slices thick-cut, diced): Cooked first to render the fat, then the hot dogs cook in that fat. The crispy bacon goes back in at the end. Turkey bacon works but won’t render as much fat, add a little oil if needed.
Dark corn syrup (2 tablespoons): This is what makes it taste like the original. It gives the sauce that mild processed sweetness from the canned version. Molasses or maple syrup both substitute but the flavor will be closer to homemade baked beans than beanie weenies.
Brown sugar (⅓ cup): Works with the corn syrup to build the sweet and savory sauce.
Dijon mustard (2 tablespoons): Adds tang. Yellow mustard works too.
Worcestershire sauce (1 tablespoon) and apple cider vinegar (½ tablespoon): Balance the sweetness. Don’t skip the vinegar, without it the sauce tastes flat.
Smoked paprika, garlic powder, onion powder, black pepper: The spice blend. The smoked paprika is what gives this the smoky flavor without needing liquid smoke.
How to make Beanie Weenies
Step 1: In a large skillet or Dutch oven cook the diced bacon over medium heat until crispy, about 5 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pan.
Step 2: Add the sliced hot dogs to the pan. Cook until lightly browned, about 5 to 6 minutes.
Step 3: Add the pork and beans, brown sugar, dark corn syrup, Dijon mustard, Worcestershire sauce, apple cider vinegar, smoked paprika, garlic powder, onion powder, and pepper. Stir to combine.
Step 4: Bring to a simmer and cook about 10 minutes, stirring occasionally, until the sauce thickens.
Step 5: Stir in the reserved crispy bacon and serve.
PRO TIP:
Grill the hot dogs before slicing if you want extra smoky flavor. It adds a step but makes a noticeable difference!
How Long Do Beanie Weenies Keep?
Storage: Store leftovers in the refrigerator in an airtight container. It can be kept for up to 3 days. The flavor improves overnight.
Reheating: Warm over medium heat on the stovetop until heated through, or microwave for 1 to 2 minutes.
Freezing: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.
Can I Change Up the Ingredients?
Chili powder stirred in with the spices adds heat without changing the flavor profile much. Start with half a teaspoon and adjust.
Shredded cheddar stirred in at the very end adds creaminess. About half a cup melts right into the sauce.
Hot dogs can be swapped for kielbasa or smoked sausage for a heartier version. Turkey franks work for a lighter option. Pork and beans can be replaced with baked beans or navy beans. The texture will be slightly different but the flavor is close.
Questions about this Beans and Franks Recipe:
Can I make beanie weenies in a slow cooker?
Yes. Brown the bacon and hot dogs first then transfer everything to the slow cooker. Cook on low for 4 to 5 hours or high for 2 to 3 hours. The sauce won’t thicken as much as the stovetop version but the flavor is good.
Can I use different types of beans?
Yes. Kidney beans or pinto beans can replace pork and beans. The sauce will be less sweet since pork and beans already has seasoning in the can.
Can I use turkey bacon?
Yes but it won’t render as much fat. Add a small drizzle of oil to the pan before cooking the hot dogs so they don’t stick.
Can I make this ahead of time?
Yes. Beanie weenies taste better the next day after the flavors blend. Make it a day ahead and reheat before serving.
What Goes Well With Beans and Franks?
Serve with crackers, Jiffy cornbread, coleslaw, fried potatoes, or cafeteria noodles.
Beanie Weenies (Homemade Franks and Beans)
Ingredients
- 1 pound hot dogs sliced into 1/2-inch rounds
- 2 (15-ounce) cans pork and beans
- 1/3 cup brown sugar
- 2 tablespoons dark corn syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 2 slices thick-cut raw bacon diced
Instructions
- In a large skillet or Dutch oven, cook the diced bacon over medium heat until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pan.2 slices thick-cut raw bacon.
- Add the sliced hot dogs to the pan. Cook until they are lightly browned, about 5-6 minutes.1 pound hot dogs.
- Add the pork and beans, brown sugar, dark corn syrup, Dijon mustard, Worcestershire sauce, apple cider vinegar, smoked paprika, garlic powder, onion powder, and pepper to the pan. Stir to combine.2 (15-ounce) cans pork and beans,1/3 cup brown sugar,2 tablespoons dark corn syrup,2 tablespoons Dijon mustard,1 tablespoon Worcestershire sauce,1/2 tablespoon apple cider vinegar,1 teaspoon smoked paprika,1/2 teaspoon garlic powder,1/2 teaspoon onion powder,1/4 teaspoon black pepper.
- Bring the mixture to a simmer and cook for about 10 minutes, stirring occasionally, until the sauce starts to thicken.
- Stir in the reserved crispy bacon bits and serve.
Notes
Nutrition
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OMG I grew up on this as a kid! Such a favorite. I could never remember the recipe, just the main ingredients, so beyond excited to try this!
Hi Kristin! I hope you like it as much as we do!
Made this for a Christmas get together with 15 family members. Everyone loved this recipe. Thank you