Recipe: Beanie Weinies

I used to make beanie weinies by adding hot dogs to canned baked beans. But most of them are "pork-and-beans" and so they stick a gratuituous glob of lard on top. I much preferred Heinz vegetarian baked beans, but lately I've realized they are just too sweet for me. So I've been trying to make a less sweet version that I still like and is still easy, and I've finally succeeded.

Beanie Wienies

4 15-ounce cans of great northern beans, drained
1 8-ounce can of tomato sauce
~1/4 cup prepared mustard
2 teaspoons onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon turmeric
1 8- or 10-pack of hotdogs

Slice hotdogs (or cut with scissors). Add all ingredients to medium saucepan, stir, and heat until warm. Makes 4 servings.

Notes:

You might want to add molasses or at least brown sugar to get the authentic baked bean flavor. Or, you know, actually bake the beans.

You can use other beans. If you make your own beans or use unsalted beans, you may want to add salt.

I use yellow mustard. You might prefer something fancier.

Because of climate change, use vegetarian hotdogs if you can find any you like. (I can't--I just tried LightLife and they are close but just remind me of peas too much). Using turkey instead of beef also helps. (I do like Oscar Meyer uncured turkey hotdogs, though research seems to show that celery extract is just as bad for you as less natural nitrates/nitrites.)

I'm unclear on whether this spicing is perfect. It's good enough! I don't think I taste the turmeric or paprika, but I'm taking ideas from the Heinz label. Let me know if you have other favorites. (Or maybe I'm the only adult who likes beanie weinies.)

I do know that I don't like twice as much tomato sauce and that there is plenty of goo even using drained beans and that it's plenty thick even not adding thickener.