Frank and Bean Casserole Recipe
Summary
Difficulty LevelMediumHealth IndexHealthy++
Ingredients
| Vegetable oil | 2 Teaspoon | |
| 1/2 cup each diced onion and chopped green bell pepper | ||
| Garlic | 1 Clove (5gm), minced | |
| Italian tomatoes | 1/2 Cup (16 tbs), chopped | |
| 2 teaspoons each Worcestershire sauce and red wine vinegar | ||
| Firmly packed brown sugar | 1 Teaspoon | |
| Paprika | 1/2 Teaspoon | |
| 1/4 teaspoon powdered mustard | ||
| 6 ounces frankfurters, cut diagonally into 1-inch pieces | ||
| 4 ounces drained canned small white beans | ||
| Shredded Cheddar cheese | 2 Tablespoon | |
Directions
In 2-quart saucepan heat oil; add onion, green pepper, and garlic and saute until vegetables are lightly browned.
Stir in tomatoes, Worcestershire sauce, vinegar, sugar, paprika, and mustard; bring to a boil.
Reduce heat, cover, and let simmer, stirring occasionally, for 15 minutes.
Preheat oven to 450°F.
Add frankfurters and beans to saucepan and stir to combine; transfer mixture to 1-quart casserole.
Sprinkle with cheese and bake until cheese is melted, about 15 minutes.
Stir in tomatoes, Worcestershire sauce, vinegar, sugar, paprika, and mustard; bring to a boil.
Reduce heat, cover, and let simmer, stirring occasionally, for 15 minutes.
Preheat oven to 450°F.
Add frankfurters and beans to saucepan and stir to combine; transfer mixture to 1-quart casserole.
Sprinkle with cheese and bake until cheese is melted, about 15 minutes.
Chef
