Franks and Beans and Childhood Memories

Kiddo came wandering into the kitchen and offered to help with dinner. I love that about him – offering to help. I told him I had dinner under control. I mean, how much help do you need when making Franks and Beans?

He looked in the pot, beans just beginning to bubble. He noticed something was “broiling” in the convection oven on the counter. Hum, hot dogs? He asked.

Nope – Franks. What’s the difference? Franks tend to be longer (although not always); are usually UNCURED and generally made with beef or beef and pork. Some people say there is no difference – so maybe it’s in my head, but Franks taste better.

Kiddo opened the cupboard where we keep our bread. Yep, we have an entire cupboard shelf dedicated to bread. Hubby likes white bread – for his breakfast toast and sandwiches. Kiddo and I like sour dough for breakfast toast and sandwiches that are toasted or grilled. It’s where we would keep the buns – hamburger buns and hot dog buns or steak rolls. Home to the corn and flour tortillas too. Kiddo rummaged around. No hot dog buns? No buns. We are having Franks and Beans. The question “No buns?” and the answer “No buns today” became the running gag of the evening – to the tune of Herman’s Hermits “No Milk Today”.

Growing up, Franks and Beans and rainy days seemed to go hand in hand. When the sky turns dark and lightning strikes, I get this deep yearning to wrap my hands around a warm bowl of Van Camp’s Pork and Beans. Slather everything in ketchup, throw in a couple of blistered franks and I’m back in the 60s again. These days I don’t need the lightening to strike – just thinking about our kitchen all bathed in yellow light to offset the Avocado counters is enough.

Franks and Beans
1 Package All Beef Franks
1/4 Onion, chopped
2 Cans Van Camp’s Pork and Beans
Ketchup to taste, if desired

Cook Franks under the broiler, about 5 minutes, turn and roll over, broil another 5 minutes or until skin begins to blister nicely.

Meanwhile, chop onions and place in a saucepan over medium-low heat to sweat the onions. Once the onions are translucent and aromatic, add the cans of beans and continue to heat medium heat until bubbling and warm.

Once Franks are nicely blistered, add to pan with beans. Coin-cut the franks while in the pan so as to release all their juices to the beans for additional flavors.  Stir to blend. Add ketchup to taste, continue to heat until everything is piping hot.

Option: Dish up beans into individual bowls. Top with two franks in each bowl and let diners cut as desired.

Serve in large bowls and return to your childhood.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.