Sandy's Beans and Weenies

Sandy's Beans And Weenies

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Megan Stewart


Sandy makes these for just about ever family Sunday during the summer. My niece always seems to think she can take every last bean onto her plate and has to be reminded there are other people eating! If you want to use vegetarian beans, feel free...


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  • 1 large
    can baked beans, plain ones, no bacon or onions
  • 1
    large amount brown sugar
  • 1 large
    squirt ketchup
  • 1 large
    yellow mustard, the prepared kind you'd put on hotdogs or hamburgers
  • 3-4
    hotdogs, sliced up into rounds like dimes

How to Make Sandy's Beans and Weenies


  1. Drain the can of baked beans well and dump them into a casserole dish, you don't need a lid, but those oval ones are what Sandy uses rather than a 9x13.
  2. Dump in the brown sugar, stir. Dump in the ketchup, stir. Dump in the mustard and stir until everything is combined and the sugar is dissolved. Put in your hot dog slices and mix so they are all through the beans.
  3. Bake until the beans bubble at the sides. Since we usually have other casseroles cooking, Sandy just puts these in at whatever temperature her oven is set to, and seems about 30-40 minutes depending on the temperature.

Printable Recipe Card

About Sandy's Beans and Weenies

Course/Dish: Side Casseroles
Main Ingredient: Beans/Legumes
Regional Style: American

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