Skillet Beans N Weiners Recipes

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BEANS AND WIENERS UNDER CORNBREAD



Beans and Wieners Under Cornbread image

This is a delicious casserole. I got it from ecookbooks online, the casserole book. I made this last night for supper and my husband and I really enjoyed it. We had the leftovers for lunch today and believe it or not, it was even more delicious! I just have to share the recipe with you!

Provided by MarieRynr

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

1 (12 ounce) package all beef wieners
2 (16 ounce) cans baked beans
1/8 cup catsup
1 tablespoon dijon-style mustard
1 tablespoon dark brown sugar
1 tablespoon dark molasses
1 teaspoon hot pepper sauce
1 green onion, including part of the green,chopped
1 tablespoon olive oil
2/3 cup yellow cornmeal
1/3 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1/2 cup milk

Steps:

  • Preheat oven to 350*F.
  • Brown weiners in a skillet.
  • Cut diagonally into 1 inch pieces.
  • Mix beans, catsup, mustard, sugar, molasses and pepper sauce in a 9 inch square baking dish.
  • Stir in weiners (This much can be fixed ahead and refrigerated if you wish) Saute green onion in oil until soft.
  • Set aside.
  • Whisk together cornmeal, sugar, flour, baking powder and salt in a bowl.
  • Stir in green onion with oil.
  • Mix egg and milk together, then stir into flour mixture until smooth.
  • Spoon over casserole.
  • Bake for 30 minutes or until golden brown.
  • Let cool 15 minutes before serving.

SKILLET BEANS 'N WEINERS



Skillet Beans 'n Weiners image

Makes a very good busy day dinner. Serve with your favorite coleslaw and a side of cornbread. You can add more brown sugar if you like it a little more sweet.

Provided by Chef shapeweaver

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

2 (16 ounce) cans pork and beans (drained)
1/3 cup chopped sweet onion
4 slices bacon, diced
1 (16 ounce) package jumbo hot dogs, cut into small bite-sized pieces
2 tablespoons ketchup
2 tablespoons honey mustard
2 tablespoons canola oil
1/3 cup packed brown sugar

Steps:

  • In a medium size skillet, heat oil over medium heat.
  • Add bacon and onion; cook until lightly browned.
  • Add hot dogs; cook until most are lightly browned.
  • Add rest of ingredients, mixing well.
  • Reduce heat and simmer for 25 or until slightly thickened.

YUMMY QUICK & EASY BEANS 'N WIENERS CHILI



Yummy Quick & Easy Beans 'n Wieners Chili image

This beans 'n wieners chili is a great family and crowd pleaser, and a super quick & simple one-pot meal that's ready in 30 minutes, start to finish! Perfect for busy week nights, potlucks, or sporting events. Serve this chili piping hot with your favorite assorted toppings such as grated cheese, chopped onion, sour cream and pickle relish; just add a tossed green salad and biscuits or cornbread to round out the meal. Enjoy! Note: Recipe is easily doubled or tripled to feed a crowd, can be made in a big pot on the stove top or in the slow cooker/crock-pot, and freezes and reheats beautifully.

Provided by BecR2400

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 small onion, chopped
1 small green bell pepper, roughly chopped
1/4 cup celery, thinly sliced (2 stalks)
2 tablespoons vegetable oil or 2 tablespoons butter
4 -6 beef hot dogs, sliced
1 (15 ounce) can chili without beans (hot or mild, such as Hormel)
1 (15 ounce) can diced tomatoes with green pepper celery and onion
2 (15 ounce) cans kidney beans, drained
2 teaspoons chili powder
1/4 teaspoon garlic powder
1/8 teaspoon cumin powder, scant
salt and pepper, to taste
grated cheese
sour cream
chopped onion
sweet pickle relish

Steps:

  • In medium or large pot (depending on amount you are making), saute first three ingredients in butter or oil over medium heat until slightly softened.
  • Add sliced hot dogs and cook until hot dogs are lightly browned, about five minutes.
  • At this point, transfer over to crock pot if using.
  • Add remaining ingredients, stir well.
  • Heat through until hot and bubbly.
  • Ladle into bowls and top with grated cheese, sour cream, chopped onion, and pickle relish.
  • Good with biscuits or cornbread. ENJOY!
  • Note: Recipe is easily doubled or tripled etc. to feed a crowd, can be made in a big pot on the stove top or in the slow cooker/crock-pot, and freezes and reheats beautifully.

Nutrition Facts : Calories 529.1, Fat 29.2, SaturatedFat 8.9, Cholesterol 46.2, Sodium 1584.6, Carbohydrate 42.7, Fiber 12.5, Sugar 6.9, Protein 24.8

BEANS, WEINERS & CORNBREAD



BEANS, WEINERS & CORNBREAD image

A very simple but tasty meal that everyone will love, courtesy of my Northern friend. Photo: www.recipe.com

Provided by Ellen Bales

Categories     Other Main Dishes

Time 50m

Number Of Ingredients 16

2 pkg (12 oz.ea.) all-beef weiners
4 can(s) (16 oz.ea.) vegetarian beans (no pork)
1/4 c catsup
2 Tbsp dijon mustard
2 Tbsp dark brown sugar
2 Tbsp dark molasses
2 tsp hot pepper sauce
2 scallions, including part of the green, chopped
2 Tbsp olive oil
1 1/3 c yellow cornmeal
2/3 c all purpose flour
2 Tbsp granulated sugar
2 tsp baking powder
1 tsp salt
2 eggs
1 c milk

Steps:

  • 1. In a large skillet, brown the weiners and cut diagonally into 1-inch pieces.
  • 2. Mix beans, catsup, mustard, sugar, molasses and pepper sauce in a 13x9-inch baking dish. Stir in weiners. (This portion can be fixed ahead and refrigerated.)
  • 3. Meanwhile, saute green onion in oil until soft. Set aside. Whisk cornmeal, flour, sugar, baking powder and salt in a bowl. Stir in green onion with oil.
  • 4. Mix eggs and milk in small bowl. Stir into flour mixture until smooth and spoon over casserole. Bake in a preheated 350-degree oven for 30 minutes or until golden brown. Let cool 10 to 15 minutes before serving.

JAZZED UP BEANS & WEINERS WITH FRIED POTATOES



Jazzed Up Beans & Weiners with Fried Potatoes image

This is a simple, no fuss meal that starts with inexpensive, commonly found ingredients. This dish is popular with kids, and yet it satisfies the "meat and potatoes" man. You can also use canned sliced potatoes, which cuts down the cooking time quite considerably, but I prefer to use fresh. Make extra potatoes to heat up for breakfast with your eggs...yummy!!

Provided by Manda

Categories     Potato

Time 4h20m

Yield 4-6 serving(s)

Number Of Ingredients 13

10 -12 potatoes, peeled and sliced into coins
1 small onion, sliced into rings,and seperated
4 tablespoons butter or 4 tablespoons margarine
1 teaspoon black pepper
1/2 teaspoon salt (or more to taste)
1/2 teaspoon garlic powder
2 (15 ounce) cans pork and beans
1/4 cup ketchup
1/4 cup brown sugar
1 tablespoon yellow mustard
1/4 cup chopped onion
salt and pepper, to taste
5 -6 hot dogs, sliced into coins

Steps:

  • In electric skillet or large frying pan, melt butter and add onions.
  • Add potatoes and seasonings, and combine well.
  • Cover, and cook on low heat for 3-4 hours, turning occasionally.
  • In medium saucepan, combine beans, ketchup, brown sugar, mustard, onion, salt and peppper, and sliced hot dogs.
  • Bring to boil, then reduce heat and simmer uncovered for 10 min.
  • ,or until heated through.

Nutrition Facts : Calories 1031.9, Fat 32.5, SaturatedFat 15.5, Cholesterol 77, Sodium 2262.2, Carbohydrate 163.4, Fiber 25.6, Sugar 24, Protein 30.4

BONNIE'S BEANS AND WEINERS BUTTERMILK CORNBREAD



BONNIE'S BEANS AND WEINERS BUTTERMILK CORNBREAD image

This is a fast and delicious one-skillet cornbread dinner. This recipe with the weiners and beans can also be cooked as a delicious side dish for your next barbecue. So you get two recipes in one! I hope you enjoy it! Photos are my own and so is this humble recipe.

Provided by BonniE !

Categories     Other Side Dishes

Time 50m

Number Of Ingredients 18

BEANS AND WEINERS
2 cans of van camp's pork and beans
6 hot dogs, your choice, sliced
1 whole onion, chopped
1/4 cup chopped bell pepper
5 rings of pickled jalapeno peppers chopped
1/4 cup bulls eye barbecue sauce
1/8 cup ketchup
1 tablespoon dark brown sugar
CORNBREAD TOPPER
1 1/4 cup yellow cornmeal
1/4 cup gluten free flour, or all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon sugar
3 tablespoons canola oil
1 egg
1 cup buttermilk

Steps:

  • 1. BEANS AND WEINERS: Pre-heat the oven to 400 degrees. Set a heavy castiron skillet inside to preheat as well. You want the skillet hot.
  • 2. Chop the onion and pepper and saute over medium heat until done.
  • 3. Add the beans to the vegetables.
  • 4. Mix well.
  • 5. Add the chopped jalapeno peppers.
  • 6. Add the ketchup, brown sugar, and barbecue sauce.
  • 7. Slice the hot dogs into bite-sized pieces.
  • 8. Add the sliced hot dogs to the bean mixture in the skillet.
  • 9. Remove the hot skillet from the oven with a mitt. Add a little oil and swish it around in the skillet. Using a barbecue brush, brush some oil on the sides of the skillet, put the bean mixture in the castiron skillet and set aside while you make the topper.
  • 10. CORNBREAD TOPPER: In a medium size mixing bowl, add cornmeal, flour, baking powder, sugar and salt. Mix well with a whisk. Add an egg in a well in the center and the oil, whisk it to gently mix, then add the buttermilk.
  • 11. GENTLY MIX with only 3 or 4 turns of the whisk, just until all the flour is moistened. DO NOT BEAT!
  • 12. With a large spoon put gobs of cornmeal batter on top of the bean mixture in the skillet.
  • 13. Spread the batter evenly over the bean mixture.
  • 14. Bake for about 30 minutes until golden brown.
  • 15. Cut a slice and Enjoy!

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