Friday, August 28, 2015

Billionaire’s Franks & Beans – Welcome to the Top 1% of Comfort Foods

Maybe it’s the billionaire(s) in the news lately, but for some reason I decided to take one of America’s most frugal meals, franks and beans, and give it a high-end makeover. Besides, all the other classic comfort foods have been fancified, hipsterized, and/or molecular gastronomized; so I figured I would take this one down. And by down, I mean up.

Usually, franks and beans is made by opening up a couple cans of baked beans, and heating it up with some sliced hotdogs. Not exactly something you’d serve to visiting dignitaries. However, by adding some fresh veggies, plain beans, and high-quality beef hot dogs, we can achieve something much healthier, equally delicious, and every bit as comforting.

So, how much more will it cost you to make this usually cheap dish, using these upscale ingredients? It’s tempting to say, if you have to ask, you can’t afford it, but that’s not the case. Sure, the Kobe hotdogs will cost you a couple extra dollars, but the rest of the dish is still quite inexpensive. I really do hope you give this a try soon. Enjoy!

Ingredients for 4 portions Franks & Beans:
2 tbsp unsalted butter
1 diced yellow onion
1 diced poblano or other green pepper
2 tbsp minced fresh cayenne pepper, or other hot red pepper
1 rib celery, diced
1 pound hot dogs, sliced (literally any other sausage will work here)
2 (15-oz) cans cannellini beans, drained, rinsed
1 tbsp light brown sugar
1/4 cup ketchup
1 tbsp Dijon mustard
1/2 tsp Worcestershire sauce
2 1/2 cup chicken broth, or as needed
salt and freshly ground black pepper to taste
1/4 cup sliced green onions
- serve with buttered toast and champagne


Jason Smith said...

Hmmmm....this shall be my go to weekday, after work meal! Thanks, Chef John:)

david said...

probably been answered in the past, but i'm curious what brand cutting board is used in this and most other videos...thanks chef.

rodentraiser said...

And to think I just got done making a completely inedible bean soup yesterday (4th attempt). I think I'll try this one sans vegetables and hot dogs but avec bacon. I have a suspicion that attempt #5 will be a keeper.

By the way, I had to go out and buy a totally separate salt shaker just to put my cayenne in, as I use it so often now (that's your fault, Chef John). But those little cayenne pepper looking thingys are so cute, I may bring one of those home, too!

P Kelly said...

Cassoulet next please!

Chris K. said...

The first thing I thought of when I saw this video recipe was using Zweigle's red and/or white hots. I'm pretty sure George Eastman would approve.

Scott Barber said...

Well, that was GOOD... worthy of a place on my regular menu. But, I'll have to make a second, milder, version just for the milder family folk.

William DiStefano said...

Since it was BILLIONAIRE franks & beans, I had to use grey poupon for the mustard.

and do I have any grey poupon? Of Course!


Yo Brudda! said...

Spoofed my way to billionaire status with a Poblano, and whatever else in the pantry. Thanks!

inchrisin said...

I read your last ingredients for this as "burnt toast and champagne." It made my day, John!

Joe Hyatt said...

Wow that was bomb! Thanks chef!

Shaoden said...

Nice. Anyway you can do a video about roasted corn nuggets? Maybe a spicy version.

David McCutcheon said...

I would love to have your recipe for empanadas

Daryl said...

Made this last night. Hatch chilies are in season. Wonderful!

SB said...

This soup was delicious. It will definitely go into my soup rotation. I used peppers from my garden and added cheese toast. Love this!

Erika @ One Fool Pie said...

I am absolutely in love with your videos!!! Great recipe, as always!! Thanks for sharing! :)

Unknown said...

Tried this as written and liked it. Then changed to smoked cabonossi. Heaven's food!

Mark LeFond said...

I made this last night and thought it was very good. I used great northern beans, regular poor man's hot dogs and serrano peppers instead of cayenne because that's what I had and it worked out great! Mine took a little longer than 30 minutes to simmer and thicken but everyone was pleased with how it turned out.

As good as it was though, nothing could have prepared me for the leftovers. I had a bite in the morning to see how it was after sitting in the refrigerator for a few hours and OH. EM. GEE. So delicious! I had to eat it for breakfast. HAD TO. I will be making this again. I'm excited to experiment with different types of sausages.

Ed Adams said...

First time I made this I used some British Sausages and wasn't really that happy with it. However, the basis of the recipe was delicious, I just used the wrong meat. There are no top of the line hot dogs (sounds like an oxymoron) where we live but I am using 100% beef hot dogs this time and can't wait to take it to a party this evening.

Robin said...

Chef John, thank you! Might I suggest some corn bread to go with this? And not sweet corn bread.
While I'm at it, how about a corn bread post? Again, not sweet.

Jim said...

I have made this recipe twice now. Personally, I had better results omitting the brown sugar.