Elevated Beanie Weenie Recipe
Prep Time:
5 minutes
Cook Time:
45 minutes
Servings:
6 servings
Ingredients
  • 7 ounces smoked diced pancetta
  • 8 hot dogs, sliced
  • 1 white onion, finely diced
  • 1 tablespoon olive oil
  • ¼ cup bourbon
  • 1 ½ cups chicken broth
  • ½ cup water
  • ½ cup ketchup
  • 2 tablespoons tomato paste
  • 2 tablespoons brown sugar
  • 1 tablespoon maple syrup
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon Apple cider vinegar
  • 2 teaspoons Dijon mustard
  • ½ teaspoon garlic power
  • ½ teaspoon onion powder
  • Salt and pepper, to taste
  • 3 (14-ounce) tins navy beans, drained
Directions
  1. Heat a large deep pan to a medium-high temperature.
  2. Fry the smoked Pancetta in the pan for 4 to 5 minutes until golden and crisp.
  3. Remove and set aside.
  4. Brown the hot dog slices in the pancetta fat for 4 to 5 minutes.
  5. Remove and set aside.
  6. Reduce the heat to medium, and add the diced onion to the pan, adding the olive oil if needed.
  7. Saute the onion for 4 to 5 minutes until translucent.
  8. Add the bourbon to the pan and simmer for 2 to 3 minutes to reduce.
  9. Add to the pan the broth, water, ketchup, tomato paste, brown sugar, maple syrup, Worcestershire sauce, apple cider vinegar, Dijon mustard, garlic powder, onion powder, and salt and pepper.
  10. Simmer for 5 minutes.
  11. Add the navy beans and simmer for 15 minutes.
  12. Mix in the hot dogs and simmer for another 10 minutes.
  13. When the sauce has reduced and thickened, mix in the crispy pancetta.
  14. Serve hot.