My beanie weenies use just 7 ingredients and one pan. I brown the bacon and sliced hot dogs first, then cook the onion right in that bacon fat before the pork and beans go in. BBQ sauce, brown sugar, and yellow mustard turn it into a savory and smoky sauce that simmers down in about 20 minutes. Browning first is what keeps it from tasting like it came out of a can.

If this is your kind of dinner, my sloppy joes are the other cheap, fast dinner I come back to, and my air fryer cornbread is what I make to soak up all that sauce.

Beanie weenies is a classic comfort dish that my husband and kids go crazy for! Ben ate this dish all throughout his childhood, but he knew it by a different name.

It’s also known as franks and beans. The basic recipe is always made with sliced hot dogs and canned beans, plus a few extra ingredients to deepen the flavor.

This dinner is quick and easy to prepare and, best of all, it’s made with just 7 ingredients! It’s one of my go-to hot dog recipes because everything is affordable and easy to keep on hand.

Bacon, hot dogs, and the savory and smoky sauce

• Bacon brings the smoke, and the fat it leaves behind is what everything else cooks in. I chop it first so it crisps faster and ends up in every bite.
• Hot dogs are the whole point here. All-beef has the most flavor, and slicing them into rounds gives you browned edges instead of soft logs.
• Onion cooks down in the bacon fat and adds a sweetness underneath everything else. Half a medium onion does it.
• Canned pork and beans are the base. They start out less sweet than baked beans, which is what keeps this savory. I use Van Camp’s and I don’t drain them, because the sauce in the can is part of the recipe.
• Barbecue sauce is where the smoke and the tang come from. Use whatever you already have, and go lighter on the brown sugar if yours is on the sweet side.
• Brown sugar rounds everything out and gives the sauce its gloss. I landed on two tablespoons after trying three, which was too sweet, and one, which wasn’t enough.
• Yellow mustard cuts through all that sugar. Without it the whole thing tips too sweet.

How to make beanie weenies

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

1. Start with a cold skillet then cook the bacon and hot dogs until well browned.
2. Remove some of the bacon grease, leaving 1 to 2 tablespoons in the pan.
3. Add the diced onions and cook until softened, then stir in the canned pork and beans, followed by the BBQ sauce, brown sugar, and mustard.

4. Reduce the heat to low and cook for 15 to 20 minutes, stirring occasionally until the sauce is slightly thickened.
5. Taste and adjust the flavor as needed, then enjoy!

Swaps that still taste like beanie weenies

• Baked beans work instead of pork and beans, though they run sweeter, so leave out the sugar until you’ve tasted it.
• Smoked sausage or kielbasa swaps in for the hot dogs and gives you more smoke.
• Diced jalapeños are what I add when Ben wants it spicy.
• Spicy brown mustard or Dijon in place of the yellow gives it more bite.
• A splash of Worcestershire or vinegar cuts the sweetness if your barbecue sauce is on the sugary side.
• Shredded cheddar over the top right before serving melts into the sauce.

What to serve with beans and weenies

My beanie weenies taste perfect with classic sides that can soak up all the savory sauce, like my easy biscuit recipe and my sweet potato cornbread recipe. When I want to pair this recipe with something heartier, I’ll serve it with Velveeta mac and cheese or mashed potatoes without milk, which are both creamy and delicious!

What are beanie weenies?

They’re sliced hot dogs simmered with canned beans in a sweet and savory sauce. You’ll also see them called franks and beans or beans and weenies. Same dish, different name depending on where you grew up.

Should I use pork and beans or baked beans?

I use pork and beans. They start out less sweet, so the dish stays savory the way beanie weenies always have been. Baked beans work too, they just come in sweeter. If yours have a lot of added sugar, leave the brown sugar out and add it at the end once you taste it.

How do I make my beanie weenies taste less sweet and more savory?

My trick to make this recipe more savory is adding more mustard or adding in some vinegar or Worcestershire sauce to cut through the sweetness. You can also opt for less brown sugar, especially if your barbecue sauce is extra sweet.

Can I make this ahead of time?

Absolutely! This recipe can easily be made in advance and enjoyed later. In fact, I think it tastes even better the longer it sits because the flavor continues to soak in. Just make it as is and use the reheating directions below to heat back up when you’re ready to eat.

Can I make beanie weenies in a slow cooker? 

Yes, and I have. Brown the bacon and hot dogs first, then everything goes in the crockpot on low for 4 to 5 hours. They don’t keep that browned texture in the slow cooker the way they do in the skillet. I still use it when I’m doubling the recipe or I want dinner waiting after sports nights.

How many people does this feed?

It makes 8 servings as a main dish with something on the side. At a cookout next to other food, it stretches further.

More cheap family dinners

• Hot dog chili
• Easy coleslaw with bagged coleslaw mix
• Taco lasagna with lasagna noodles
• Ninja Foodi chili
• Air fryer chili cheese dogs with canned chili