Crock Pot Beans and Hot Dogs

Easy Beans and Hot Dogs
Diana Rattray
Prep: 10 mins
Cook: 5 hrs
Total: 5 hrs 10 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
3098 Calories
266g Fat
65g Carbs
113g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 3098
% Daily Value*
Total Fat 266g 341%
Saturated Fat 105g 524%
Cholesterol 525mg 175%
Sodium 8506mg 370%
Total Carbohydrate 65g 24%
Dietary Fiber 8g 28%
Total Sugars 30g
Protein 113g
Vitamin C 28mg 139%
Calcium 181mg 14%
Iron 14mg 77%
Potassium 2827mg 60%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Mix the ingredients, turn on the crock pot, and dinner is done. All you need to make this delicious meal are some easy-to-find ingredients—most likely already in your pantry—great seasonings, and a quick mix. As busy days seem to go by without enough hours to make wholesome meals, keep this dish on your weekly menu because it is as easy to make as it is tasty. Hot dogs, canned beans, spices, and tomato and barbecue sauces make a sweet and savory concoction that needs no supervision on your part once in the crock pot. Serve over white rice, or accompany with buttermilk biscuits or freshly baked yeast rolls. There's no wrong way of eating it. Crispy tortillas chips can also be added on top to serve it as a thick soup with slices of avocado and a sprinkle of cheese. Place all the ingredients in the crock pot at lunchtime and come back to a steaming pot of creamy beans and flavorful hot dogs coated in a succulent sauce.

Budget-friendly canned items like beans and vegetables can make wonderful meals. Packed at the peak of their freshness, these types of vegetables and legumes preserve all of their nutritional value and can be an asset in the kitchen for busy families that are pressed for time. Great in soups and stews or as the base for vegetarian burgers or meatballs, canned beans are a must in your pantry. Besides, their shelf life lasts many months into the future, so there is little risk of spoilage. If possible, go for organic because this adds an extra guarantee that the food you are buying hasn't been sprayed with pesticides or treated with additives or antibiotics to preserve its freshness. If using homemade beans, do soak them prior to boiling as this allows for faster cooking and the release of the kind of sugars that make beans hard to digest.

When buying hot dogs, read the labels because, unless it says "all-beef," the meat is most likely a mixture of pork, beef, and chicken trimmings. Although it is up to you and your taste, all-beef and all-pork hot dogs are really delicious, filling, and great when used in this dish. Our recipe keeps well and can be frozen flat in freezer bags and stored standing up for a space-saving meal.

Ingredients

  • 1 (12- to 16-ounce) package hot dogs, or cocktail wieners or little smokies

  • 1 (28-ounce) can pork and beans

  • 1 (15-ounce) can Great Northern beans, drained and rinsed

  • 1 (15-ounce) can black beans, drained and rinsed

  • 1 medium green or red bell pepper, coarsely chopped

  • 1/2 cup onion, chopped

  • 1/3 cup light brown sugar

  • 1/3 cup barbecue sauce

  • 1/4 cup ketchup

  • 2 tablespoons maple syrup, or molasses

  • 1 tablespoon chili powder

  • 1 teaspoon salt

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon freshly ground black pepper

Steps to Make It

  1. Gather the ingredients.

  2. Cut hot dogs into 1- to 2-inch lengths. Reserve.

  3. Combine all ingredients in a 4- to 6-quart slow cooker.

  4. Cover and cook on low for 5 to 6 hours.

  5. Enjoy.

 

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