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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 6 |
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My adaptation of this classic. I add a few things for taste. You can use any kind of baked beans and hot dogs you like; in my house, I only use Heinz Vegetarian Beans and Hebrew National 97% Fat-Free Hot Dogs. Ingredients:
1 teaspoon olive oil |
1/2 onion, diced |
2 garlic cloves, minced |
2 (16 ounce) cans vegetarian baked beans (such as heinz) |
1 (28 ounce) can diced tomatoes, drained |
2 tablespoons spicy brown mustard |
2 teaspoons prepared white horseradish |
1 tablespoon brown sugar |
1/2 teaspoon dried thyme |
1 bay leaf |
10 kosher fat-free hot dogs, sliced on an angle |
Directions:
1. In a saucepan, heat oil until it shimmers. Add onion and saute until soft, about 2 minutes. Add garlic and saute until fragrant, about 1 minute.
2. Add remaining ingredients and stir well. Cook at a simmer 20-30 minutes until the flavors are melded and everything is hot.
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