Name: Beanie Weenies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 slices thick-cut bacon, chopped; 1 (16 ounce) package hot dogs , cut into 1/4-inch slices; 1 tablespoon olive oil; 1 (28 ounce) can baked beans with pork; 0.66666668653488 cup ketchup; 0.25 cup Worcestershire sauce; 1 ½ teaspoons yellow mustard; 1.5 teaspoons garlic powder; 1/2 teaspoon onion powder; 1 tablespoon chopped fresh parsley

Beanie Weenies

4.6

(43)

37 Reviews

12 Photos

This recipe for beanie weenies is from my stepmother. Tastes good topped with grated sharp Cheddar cheese. Any leftovers will taste even better the next day.

Submitted by SARA R

Updated on April 17, 2024

looking down at a bowl of beanie weenies

Prep Time:

10 mins

Cook Time:

15 mins

Total Time:

25 mins

Servings:

Jump to Nutrition Facts

Beanie weenies is the perfect easy retro dinner that’ll please kids and adults alike.

What Are Beanie Weenies?

Beanie weenies (a.k.a. franks and beans) is a dish that works well as a main dish or as a side. It consists of hot dogs and baked beans. A canned version is sold under the name “Beanee Weenee.

What’s In Beanie Weenies?

These are the ingredients you’ll need for this easy beanie weenie recipe:

Bacon: If you don’t want to use bacon, add some olive oil to cook the hot dogs.
Hot dogs: Use your favorite hot dog brand.
Baked beans: You’ll need a 28-ounce can of baked beans with pork.
Sauces: Ketchup, Worcestershire sauce, and yellow mustard take the flavor up a notch.
Seasonings: Season the beanie weenies with garlic powder and onion powder.
Parsley: Fresh parsley adds a pop of color and flavor.

How to Make Beanie Weenies

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade beanie weenies:

Cook the bacon and hot dogs in a skillet until they’re browned on both sides.
Stir in the remaining ingredients (sans parsley) and bring to a boil.
Reduce the heat and simmer until the mixture is thick. Garnish and serve hot.

Test Kitchen Tips

This top-rated user recipe was tested by culinary experts in our test kitchen. Here are some tips from recipe testers Julia Levy and Amanda Holstein:

Whisk together ketchup, Worcestershire, mustard, seasonings to make stirring them into the skillet easier.
Use smoked sausage (such as andouille) instead of hot dogs, if you like.
If you have the time, try making the baked beans from scratch — that way you can control the seasonings.

How to Store Beanie Weenies

Store the beanie weenies in an airtight container in the refrigerator for up to one week. Reheat gently on the stovetop or in the microwave.

Allrecipes Community Tips and Praise

“This was a great family dish for a rainy night as I was trying to clean out the pantry,” according to MrsTMT. “My kids loved it and they both asked for seconds, something that rarely happens here.”

“I tried this recipe recently and liked it,” says SARA R. “It tastes good the first day, but definitely tastes better the next day! Waiting until the next day allows the flavors to 'mellow.’”

“Beanie weenies are a childhood memory,” says Haili. “I just started cooking and I love making simple and delicious foods. This was easy to prepare, cook and clean. It went perfectly!”

Editorial contributions by Corey Williams

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Ingredients

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Original recipe (1X) yields 4 servings

2 slices thick cut bacon (Optional)
1 (16 ounce) package hot dogs , cut into 1/4-inch slices
1 tablespoon olive oil (Optional)
1 (28 ounce) can baked beans with pork
½ cup ketchup
¼ cup Worcestershire sauce
1 ½ teaspoons yellow mustard
1 ½ teaspoons garlic powder
½ teaspoon onion powder
1 tablespoon chopped fresh parsley

Directions

Gather all ingredients.

Dotdash Meredith Food Studios
Heat a large skillet over medium-high. Add bacon, if using, and hot dogs (if not using bacon, add 1 tablespoon oil to skillet). Cook, stirring occasionally, until browned on both sides, about 5 minutes.

Dotdash Meredith Food Studios
Stir in baked beans, ketchup, Worcestershire, mustard, garlic powder, and onion powder until evenly combined.

Dotdash Meredith Food Studios
Bring to a boil over medium-high. Reduce heat to low and simmer until thickened, about 10 minutes, stirring occasionally. Stir in parsley. Serve hot.

Dotdash Meredith Food Studios

From the Editor

This recipe was tested in our test kitchen and updated to reduce the amount of ketchup and use mustard instead of cider vinegar to balance the flavor.

71 home cooks made it!

Nutrition Facts (per serving)

600	Calories
34g	Fat
58g	Carbs
23g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 600
% Daily Value *
Total Fat 34g	44%
Saturated Fat 13g	66%
Cholesterol 65mg	22%
Sodium 2104mg	91%
Total Carbohydrate 58g	21%
Dietary Fiber 8g	30%
Total Sugars 25g
Protein 23g	46%
Vitamin C 5mg	5%
Calcium 107mg	8%
Iron 5mg	27%
Potassium 976mg	21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.