1 can vegetarian baked beans
2 Hot dogs – Hebrew National preferred
This is for the heartier appetites out there. The only shortcoming here is the hot dogs can go bad after a few weeks in the fridge. You can throw them in the freezer but then they’re much harder to chop unless you defrost them first. But who has time for that.
First step it to chop up the hot dogs into slices – the thinner you cut them, the more flavor and oil they’ll release. Throw them in a heated 1-quart pot (or saucepan for those who know the terminology) and let them brown. No need for extra oil, they’ll release enough to grease themselves just fine. Hebrew National is the best at this.
Once they’re done (I like them nice and toasted), add in the can of beans. Stir it up, reduce heat, and let it simmer for about 20 minutes. You probably should stir on occasion to keep things even.
This follows trend I like to call deveganizing – or making vegan dishes so much more delicious with a good dose of meat.