Grandma’s Baked Beans and Hot Dogs
Servings: 6–8
Prep Time: 10 minutes
Cook Time: 45–60 minutes
Ingredients
2 (28 oz) cans pork and beans, undrained
1 lb hot dogs, sliced into ½-inch rounds
1 medium onion, finely chopped
½ cup ketchup
¼ cup brown sugar, packed
2 tablespoons yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon molasses (optional, for richer flavor)
1 teaspoon garlic powder
½ teaspoon black pepper
4 slices bacon, cooked and crumbled (optional)
Instructions
Preheat the oven to 350°F (175°C).
Lightly grease a 2- to 3-quart baking dish.
In a large bowl, combine the pork and beans, ketchup, brown sugar, mustard, Worcestershire sauce, molasses (if using), garlic powder, and black pepper.
Stir in the chopped onion and sliced hot dogs until evenly mixed.
Pour the mixture into the prepared baking dish. Sprinkle the crumbled bacon over the top, if using.
Bake uncovered for 45–60 minutes, until hot, bubbly, and slightly caramelized around the edges.
Let stand for 5–10 minutes before serving.
Serving Suggestions
Serve with:
Cornbread or biscuits
Coleslaw
Potato salad
Macaroni salad
Grilled burgers or barbecue chicken
Tip: For extra smoky flavor, substitute smoked sausage or kielbasa for the hot dogs, or add a teaspoon of smoked paprika to the sauce. Leftovers keep well in the refrigerator for up to 4 days and reheat beautifully.
