Smoky Bacon Hot Dogs and Baked Beans
Ingredients
- 6 strips maple bacon, chopped
- 1 small yellow onion, diced
- 8 all beef hot dogs, sliced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon liquid smoke
- 1 tablespoon apple cider vinegar
- 1 tablespoon stone ground Dijon mustard
- 48 ounces country style baked beans (3 (16-ounce) cans)
Garnish
- extra bacon (optional)
- fresh parsley (optional)
Preparation
Lightly grease a 2 quart baking dish and preheat oven to 375°F
Cook bacon in a large saute pan over medium-low heat until crispy, then transfer to a paper towel lined plate and set aside
Remove all but 1 tablespoon bacon fat from the pan, increase heat to medium, and add diced onions and sliced hot dogs; saute until onions are translucent and hot dogs have begun to brown, about 5 minutes
Place baked beans, hot dogs, onions, Worcestershire sauce, liquid smoke, vinegar, and mustard in the prepared baking dish and mix until well combined
Bake for 25-30 minutes, or until bubbling in the center, and serve immediately
Storage
Store leftovers in an airtight container in the fridge for up to 5 days
Make ahead
Proceed through step two of the recipe, add all ingredients to the baking dish and stir, store tightly covered in the fridge until ready to heat for serving. Allow an extra 5-10 minutes cook time if the baking dish is cold when placed in the oven
Slow cooker
Proceed through step two of the recipe, add all ingredients to the slow cooker insert and stir. Cook on high 2-3 hours, or on low 4-6 hours. Each slow cooker is different, so watch closely to prevent scorching
