Beans and Hot Dogs beauty, as seen on Food Network's "The Kitchen", Season 34.
Recipe courtesy of Jeff Mauro

Sweet & Smoky Baked Bean Dog

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 8 servings
Beanies and wienies for the modern gourmand! That’s the title of my next cookbook. This recipe will be on the cover (naturally). Something about smoky sweet beans and snappy and beefy dog just screams. EAT ME.



  1. Heat a grill pan or skillet over medium heat. Brush the outside of the hot dog buns with the butter. Toast the buns until golden brown, about 1 minute per side, and set aside.
  2. Increase the heat to medium-high. Halve the hot dogs lengthwise, making sure to not slice all the way through. Place the hot dogs cut-side down and grill until browned and nicely charred, about 4 minutes. Flip and cook until charred, another 4 minutes.
  3. Meanwhile, heat the baked beans in a small saucepan over medium-low heat until just heated through, about 5 minutes.
  4. Heat the crispy onions in a small saute pan over low heat until warmed through and extra crispy. Season with a pinch of salt.
  5. Place the hot dogs in the toasted buns and layer each with about 3 tablespoons baked beans, some crispy onions, banana peppers and a drizzle of mustard. Serve hot.