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The sweet, savory, and smoky combination of old-fashioned franks and beans appeals to kids of all ages! Paired with a skillet of cornbread, fluffy buttermilk biscuits, or a bowl of rice, this affordable, easy dinner always disappears fast.
Table of Contents
If you love hot dogs as much as we do, be sure to try this hot dog chili, a chili dog casserole, and this cheesy smoked sausage pasta with broccoli, too!
The Origin of Frank and Beans
Odds are good that you grew up on this dish known as “franks and beans,” “frank and beans,” “beans and franks,” and “Beanee Weenees.” Whatever you call it, the humble meal or side dish is similar to pork and beans, with hot dogs taking the place of pork.
The dish gets its name because it combines baked beans with frankfurters (aka hot dogs)!
Canned baked beans date back to the Civil War, and were one of the first “convenience foods” offered for sale in America. Nobody knows exactly who first came up with the idea of combining baked beans and hotdogs, but let’s be clear: it’s a match made in heaven!
Why You’ll Love this Frank and Beans Recipe
- Budget-friendly. If you need a hearty, satisfying, and flavorful meal that won’t break the bank, franks and beans is the way to go!
- Quick and easy. Spend a few minutes softening the veggies on the stovetop, and then the oven does the work. It’s a hands-off meal with minimal prep work.
- Uses pantry staples. Keep the cans of beans in your pantry and the hot dogs in your fridge or freezer. You likely have everything else that you need to pull together this simple meal — no extra trip to the grocery store necessary!
- Versatile. Offer the hot dogs and beans as a side dish at a cookout, picnic, or potluck. Alternatively, it’s a delicious main course when paired with cornbread, corn muffins, biscuits, rice, or baked potatoes.
Ingredients
This is just a quick overview of the ingredients that you’ll need for our favorite frank and beans recipe. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.
- Butter: to sauté the veggies. You can sub with olive oil or a neutral oil like canola or vegetable oil if you prefer.
- Onion and green bell pepper: fresh veggies that add great flavor to the dish.
- Pork and beans: I use Van Camp’s brand, but any similar variety will work. You can also sub with cans of regular baked beans.
- Hot dogs: you’ll need a 16-ounce package. I use Oscar Mayer wieners, which come in a pack of 10. Any brand or variety that you prefer works fine.
- Brown sugar: to sweeten the sauce. Dark brown sugar or light brown sugar are both good options, so use whatever you have on hand.
- Yellow mustard: for a zippy, tangy addition that brightens up the sauce.
- Worcestershire sauce: adds salty umami flavor.
- Garlic powder: for savory flavor.
- Kosher salt and ground black pepper: to enhance the flavors of the other ingredients. Wait to salt the dish until you’ve tasted it, since it might not need any extra salt at all.
How to Make Franks and Beans
You’ll find detailed directions in the recipe card below, but here’s the quick version:
- Saute the onion and bell pepper.
- Stir in the sliced hotdogs, beans, and the rest of the ingredients.
- Transfer to a baking dish.
- Bake for about 30 minutes, stirring halfway through.
What to Serve with Beans and Franks
Here are some easy sides to pair with the frank and beans:
- Sour Cream Cornbread, Honey Butter Cornbread, Jalapeno Cheddar Mexican Cornbread, Cast Iron Cornbread, Fluffy Bakery-Style Corn Muffins, Broccoli Cornbread, Southern Cornbread (shown here), Jiffy Cornbread with Creamed Corn, Sweet Cornbread, Pumpkin Cornbread, Cake Mix Cornbread, Skillet Cornbread, or Corn Sticks
- Homemade Soft Pretzels
- Flaky Buttermilk Biscuits, 3-Ingredient Buttermilk Biscuits, 4-Ingredient Butter Swim Biscuits, 7UP Biscuits, Sweet Potato Biscuits, Cheese Biscuits, Pumpkin Spice Biscuits, Cheddar Biscuits with Bacon and Chives, Angel Biscuits, or Drop Biscuits
- Two-Ingredient Pumpkin Muffins, Pumpkin Bread, or One-Bowl Pumpkin Muffins
- Cranberry Muffins or Mom’s Cranberry Orange Bread
- Homemade Coleslaw or Vinegar Coleslaw
- Cranberry Orange Sauce
- Kale Apple Salad with Creamy Poppy Seed Dressing, Wedge Salad with Buttermilk Ranch Dressing, Southern Caesar Salad, Green Salad with Red Wine Vinaigrette, House Salad with Candied Pecans, Mixed Greens with Dijon Vinaigrette, or Classic Caesar Salad
- Roasted Cabbage, Braised Cabbage with Apples and Bacon, or Fried Cabbage
- Homemade Applesauce, Southern Fried Apples, or Baked Apple Slices with Brown Sugar and Cinnamon
- Southern Collard Greens or Sweet and Spicy Collard Greens with Bacon
- Arkansas Green Beans with Bacon, Southern-Style Green Beans or Roasted Green Beans
- Creamed Peas
- Roasted Yellow Squash
- Carrot Salad
- Three Bean Salad
Preparation and Storage Tips
- Make Ahead: To prep this meal in advance, you can assemble the dish through Step 1. Transfer the mixture to a baking dish, cover, and store in the fridge for up to 24 hours or in the freezer for up to 3 months before baking.
- Storage: leftovers will keep in an airtight container in the fridge for 3-4 days, or in the freezer for up to 3 months.
- How to Reheat: warm the leftovers in a skillet or saucepan on the stovetop over low heat, just until it reaches the desired temperature. You can also reheat individual portions in the microwave for 30-60 seconds, or until warm.
Recipe Variations
- Instead of two cans of pork and beans, use two cans of your favorite baked beans (just about any brand/variety works fine).
- Sprinkle cheese on top after stirring it once in the oven.
- Add smoky bacon for even more flavor.
- Add some spicy kick to the dish by including a little bit of cayenne or hot sauce.
- For a less sweet dish, reduce the brown sugar to ¼ cup.
- For a bolder flavor, replace some of the brown sugar with a little bit of molasses. Barbecue sauce or ketchup are also nice additions to the sweet and tangy sauce.
- If you don’t have Worcestershire sauce on hand, you can substitute with soy sauce for a similar salty, umami flavor.
Tips for the Best Frank and Beans Recipe
- I use classic Oscar Mayer Wieners, which are made with chicken, pork, and turkey. If you prefer all-beef hot dogs, that’s fine too. Any brand or variety works!
- Wait to season the dish with salt until after you’ve tasted it. The hot dogs, baked beans, and Worcestershire sauce all provide a good amount of salt, so it might not need anything more.
- For fewer dishes to wash at the end, saute the veggies in a cast iron skillet (or other oven-proof pan). Transfer the skillet directly to the oven to bake, without the need for an extra casserole dish.
- Garnish the beans and franks with chopped fresh parsley or other herbs for a bright, flavorful finishing touch.
More Recipes with Beans
Cowboy Baked Beans
1 hour hr 15 minutes mins
Ground Beef and Baked Bean Casserole
25 minutes mins
New Orleans Red Beans and Rice Recipe
14 hours hrs 40 minutes mins
Franks and Beans
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Sweet, savory, smoky, and easy — this classic frank and beans recipe is the perfect weeknight dinner!
Ingredients
- 1 tablespoon salted butter
- 2 tablespoons finely diced onion
- 2 tablespoons finely diced green bell pepper
- 2 (15 ounce) cans pork and beans, liquid on top poured off
- 1 (16 ounce) package hot dogs (frankfurters), sliced into rounds
- ½ cup packed brown sugar
- 1 tablespoon prepared yellow mustard
- 2 teaspoons Worcestershire sauce
- ¼ teaspoon garlic powder
- Kosher salt and ground black pepper, to taste
- Optional garnish: chopped fresh parsley or other herbs; sliced green onion
Instructions
- Preheat oven to 350°F. Melt butter in a large skillet over medium-high heat. Add the onion and bell pepper; stir frequently until the vegetables are tender, about 5 minutes. Stir in the beans, hot dogs, brown sugar, mustard, Worcestershire sauce, and garlic powder.
- Transfer mixture to a 2-quart baking dish. Bake, uncovered, for 30 minutes, stirring halfway through. Taste and season with salt and pepper. Garnish with chopped fresh herbs or sliced green onions, if desired.
Notes
- I use classic Oscar Mayer Wieners, which are made with chicken, pork, and turkey. If you prefer all-beef hot dogs, that’s fine too. Any brand or variety works!
- Wait to season the dish with salt until after you’ve tasted it. The hot dogs, baked beans, and Worcestershire sauce all provide a good amount of salt, so it might not need anything more.
- For fewer dishes to wash at the end, saute the veggies in a cast iron skillet (or other oven-proof pan). Transfer the skillet directly to the oven to bake, without the need for an extra casserole dish.
- Garnish the beans and franks with chopped fresh parsley or other herbs for a bright, flavorful finishing touch.
Nutrition
Serving: 1/6 of the recipeCalories: 429kcalCarbohydrates: 61gProtein: 16gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 49mgSodium: 1178mgPotassium: 605mgFiber: 8gSugar: 18gVitamin A: 73IUVitamin C: 6mgCalcium: 114mgIron: 4mg
This makes my mouth water just reading it! I just want to encourage everyone to slice the hotdogs a second time horizontally if young children will be eating them. Hotdogs are a choking hazard, especially for children under four.
Great reminder, Susan. Thank you!
Would it be a good shortcut by using Bushes Baked Beans instead of some of those other ingredients? I am going to try that. Leaving out the Worcestershire sauce, the mustard, and the brown sugar. I think it will be okay.
We would love to know how it turns out if you give it a try!
I meant to say vertically, not horizontally. They have already been sliced horizontally.
My family’s favorite. Thank you for sharing. Our Pastor loves it to.
We’re so happy to hear this, Linda!
Hi! Thank you for your recipe. The beans and franks were yummy! However, the proportions seem off. I altered the recipe to make four servings. Which means I used five hot dogs, and planned to use one 16 oz can of vegetarian baked beans; 15 oz cans aren’t available in the brand of baked beans I use. One can was not enough, and therefore I added a second 16 oz can of vegetarian baked beans. The altered recipe was just enough for two people. However, unless one is serving this as a side, or, is serving people with small appetites, the recipe as posted would feed two, possibly three people as a main entree, although I would add a second can of beans. One would need to double the amount of hot dogs, and quadruple the amount of beans, to adequately serve four people, and use 3 packs of hot dogs and six cans of beans to serve six people. I will try the recipe again, with the proposed changes.
Thanks for your feedback! I’m glad that you were able to make it work the way that you wanted it to. Definitely feel free to adjust the proportions to suit your taste and appetites! Glad that you enjoyed the dish. 🙂