September 22, 2013

A KorK Original Recipe: Homemade Beans & Weenies!


Happy Sunday KorKers!

     It’s been a while, hasn’t it? I apologize. My college schedule has gotten slightly hectic alongside my personal life (lots of family visiting, some in the hospital, etc.), but I knew that I wanted to share with you, my amazing readers, through this hectic time some great news: IT’S OFFICIALLY FALL!

     It’s time for comfy sweaters, bon fires, and of course, comfort food such as stews, chili, fresh baked pies, and of course, anything pumpkin flavored (as many of my friends are obsessed with this time of year). And to celebrate, I made one of my (as well as my family’s) favorite comfort foods, homemade Beans & Weenies and cornbread.

     Now let me tell you, this ain’t the little tiny cans of Beanie Weenies that you find in the supermarket that only contains about 2 ounces of food. This is a REAL, FUFILLING, and EASY meal to put together- guys, even you can easily put this together. That’s how confident I am.

     Well, to make this delicious meal, you need: a pack of hotdogs (your choice), 2 cans of beans (you can use the same ones as I have pictured, but it’s completely up to you.), a large onion (I used a sweet Vidalia onion), and the secret ingredient, mustard. Also you need a cutting board, knife, and about a 2 to 3 quart pot (varies on how much you want to make).


     To start, get out a cutting board and knife, and then clean the onion (taking off the outer peel and cutting the top and bottom off). Chop the entire onion into small, bite-size pieces and place them into the pot (you can always have less onion if you choose so).

     Next, take half of the hotdogs from the pack (4) and cut them into small bite-size pieces (pictured below), and place them into the pot.

     Turn the oven burner on HIGH, and sauté until the onions are translucent and the hotdogs are cooked thoroughly (they may have a small singe on each side, and that’s okay!).


     Then, carefully add in both cans of beans (one at a time), and stir until well mixed.
First Can...
And the Second!
     Then, it’s time to add in the secret ingredient: mustard. Squirt in a small amount of mustard (about the size of a quarter or a fifty cent piece/about a tablespoon) into the pot and stir thoroughly.

Bring the pot to a boil, stirring often, until the Beans & Weenies are hot. 
That’s it! It’s that simple.

     Now, it’s time to assemble your bowl! I made some cornbread earlier, so I took a slice or two and broke them into crumbles at the bottom of my bowl before scooping out enough Beans & Weenies on top to cover the cornbread. 
     And as a finishing touch, a small handful of shredded cheese to top it off. 
And now, FEAST!

     This is one of my favorite go-to recipes, not only for the fall, because it’s really warm and comforting. I couldn’t resist sharing this recipe with you, my amazing readers. I hope ya’ll give this a recipe a try- it’s worth it, especially if you need something quick and easy to put together after a hectic day at work or school.

     Also, let me know in the comments below what you love the most about fall or about your favorite comfort food! If you have any suggestions about what I should talk about or a project that I should try out next, please let me know in the comments below, on my suggestions page, the Kool or Katastrophy? Facebook Page or by email at koolorkatastrophy@gmail.com

KorK Rating: Kool (and delicious!)
Until Next Time!
-Katie <3


2 comments:

  1. Cluttered Genius sent me from facebook. I must say, you measure like I do when cooking! I like that in a person!

    ReplyDelete
    Replies
    1. Honestly, it's one of the easiest ways to do it, and thank you! :)

      Thanks so much for visiting my blog!

      Delete

Thanks for taking the time to visit! Please feel free to suggest other trends for me to write about- I would love to hear from you! -Katie