Name: Sweet & Smoky Baked Bean Dog
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 8 servings
Ingredients: 8 New England-style top-split hot dog buns; 2 tablespoons unsalted butter, at room temperature; 8 all-beef hot dogs; One 28-ounce can baked beans; 1 cup store-bought crispy onions; Kosher salt; 1 cup spicy pickled banana peppers, chopped; 1/4 cup yellow mustard

Level: Easy

Total: 25 min
Active: 25 min

Yield: 8 servings

Ingredients

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8 New England-style top-split hot dog buns

2 tablespoons unsalted butter, at room temperature

8 all-beef hot dogs

One 28-ounce can baked beans

1 cup store-bought crispy onions

Kosher salt

1 cup spicy pickled banana peppers, chopped

1/4 cup yellow mustard

Directions

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.
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.
Meanwhile, heat the baked beans in a small saucepan over medium-low heat until just heated through, about 5 minutes.
Heat the crispy onions in a small saute pan over low heat until warmed through and extra crispy. Season with a pinch of salt.
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.