There’s Some History Here

It’s no wonder Beans and Franks have their own National Day. I can remember growing up when times were lean Mom would warm a big pot of Van Camp’s Pork-n-Beans, then slice up a package of hot dogs to warm with the beans.

Like most Americans, the only cans of Pork and Beans you’d find in the pantry were Van Camp’s Pork and Beans. It was like Campbell Soup – just the brand you knew without really knowing why. Turns out Van Camp has been around for a very long time.

Gilbert and Hester Van Camp owned a grocery store in Indianapolis. They canned their own fruits and vegetables to sell in their shop. Naturally their canned goods bore the family name, and so it was that the Van Camp brand began in 1861. Somehow the Van Camps managed to obtain the US Army contract to can and ship beans to the troops during the civil war. It was their son, Frank, who is credited with developing the recipe for Pork and Beans. What we thought of as an inexpensive meal for the whole family (Beans and Franks) was actually a byproduct of the trend-setters of the canned food industry. By 1909 Van Camp’s dominated the pork and bean division of canned foods. The Van Camp family has long since sold the family canning business, but their name lives on.

Today I thought I’d share National Beans and Franks Day with a long over-due upgrade. Hot Dogs are fine, but Dakota Sausage is even better. And since today isn’t National Pork and Beans and Franks Day (although it is implied) I felt no obligation to stick with Van Camp’s beans. Hope you enjoy and have an amazing day.

Cast Iron Barbecued Beans & Franks
3 Dakota Street Fair Dogs
Oil as needed
1/2 Yellow Onion
1 (16 oz) can Great Northern Beans
1 (16 oz) can Whole Pinto Beans
3 cups Barbecue Sauce
2 tablespoons Brown Sugar

Cut the Dakota Dogs into rounds. Pour a little oil into a large cast iron skillet, brown sausage in the skillet. Once warmed through, remove and set aside.

While the Dakota Dogs brown, cut onion in half from tip to root. Wrap half the onion in plastic and store for another use. Peel and dice remaining half of the onion. Drain beans well, set aside until ready to use.

Fry onion in now empty skillet, drawing any drippings left by the sausage into the onions for added flavor. Sautee until dripping until just tender. Remove skillet from heat.

Pour drained beans into the skillet. Add barbecue sauce and brown sugar. Stir until well incorporated. Add sausage to the mix.

Return skillet to heat, and simmer on low until headed through, about 20 minutes.

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