James Beard considered Beans and Franks to be “one of the most thoroughly American dishes of all.” I modified his recipe[1] for a slow cooker (by which I mean a crock pot, not a person who takes forever to chop an onion).
Beans and Franks
8-10
servingsall
dayEasy as pie, and almost completely unattended: first you’ll partially prep the beans. Then you’ll stir the ingredients together, set it, and more-or-less forget it.
Ingredients
1 lb. dried white beans
1 medium white or yellow onion, chopped
2 garlic cloves, chopped
1 large (28 oz.) can diced tomatoes
4 Tbs butter, bacon fat, or a combination of the two
1/4 cup flour
3/4 cup ketchup
1 1/2 tsp salt (or less, to taste)
1 tsp black pepper (more or less, to taste)
1/4 tsp cloves
1 lb. frankfurters, sliced into 1-inch segments
Shredded cheese, sliced scallions, and mustard, for garnish (optional)
A hearty salad and crisp rolls, for serving (optional)
Directions
- Pour the beans into the crock pot. Cover with water. Cook on high for 2.5 hours. Drain. Return the beans to the pot. This can be done ahead.
- With the exception of the frankfurters, garnish, and serving items, add all remaining ingredients to the pot. Stir thoroughly. Cook on high until the beans are tender, 8 hours.
- One half-hour before the beans are finished, add the frankfurters.
- (Garnish with cheese, mustard, and scallions. Serve with salad and rolls.)
Notes
- Any white bean will do: Great Northern, cannellini, Navy beans, etc.
- Using diced tomatoes is a matter of preference. For the most part, they’ll break down, but I suspect they’ll leave you with a thicker texture than crushed or puree. If you use whole tomatoes, and squish them by hand as you add them, you’ll definitely wind up with some tomato pieces in the finished dish, which you might prefer. It’s all good; you do you.
- The quality of the frankfurters is crucial to the success of this dish, if you can use a word like “success” for a dish this pedestrian. I think you can. A run-of-the-mill hot dog may leave you with a decidedly plebian dish. A great hot dog will make it better. However, there’s no reason to limit yourself to hot dogs at all … any sausage that you think will pair well with beans is a good candidate. The only variable will have to do with the point at which you add them to the pot. Different sausages require different cooking times, and while some sausages might be hard to overcook, others might be best merely warmed up. My local butcher makes a hearty, beefy, smoked-sausage frankfurter that I used for the version in these photographs.
- Of course you can slice the frankfurters into smaller pieces. On the other hand, Beard suggests that you leave them whole, cook them separately, and arrange them in a deep platter with the beans.
- If you have a large (~3 gallon) crock pot, it will accommodate a double-batch, if you have an army to feed, or want to lug them to a family reunion.
- Cheddar seems like an obvious cheese choice, as would anything you’d like on a taco. I like mozzarella, with a swirl of spicy brown mustard.
- I prefer this dish hot or rewarmed, but a lot of people like it cold or room temperature.
The Backstory
My grandmother used to eat cold baked beans on white bread, as a sandwich. I found a source claiming this is a New England tradition; I think it’s more of a wide-ranging, depression-era idea. It’s certainly low-brow, but do not underestimate its comfort-food power! (I’d suggest you add a bit of mustard.)
Social Learning
I think that to many modern Americans, Beans and Franks, or Franks and Beans, (or Frankenbeans) might be unfamiliar … or maybe it’s a dish you’ve heard of, but never actually encountered. I think of Beans and Franks as “camping food,” and even then I’d have to say old-school camping food … you know, around a campfire…
Speaking of Blazing Saddles, beans give you gas because they contain indigestible carbohydrates that are broken down only at the last possible opportunity, in your lower intestine. Discarding the cooking and/or soaking water will get rid of some of these carbohydrates, but it will take with it some of the nutrients, color, and flavor of the beans. Harold McGee[2] recommends soaking and prolonged cooking in only as much water as necessary to keep the beans covered, without discarding the water. In this way, you can break the carbohydrates down before you digest them.
Smoked Pork Chops
My local butcher smokes pork chops. I don’t think he’s the only butcher in the world to do this, but I’d never encountered them before stumbling onto them in his shop. They’re amazing: juicy, thick-cut chops that taste like the best ham you’ve ever had. I cut them from the bone, slice them in half horizontally, and fry them with eggs for breakfast. Like any thoughtful cook would, I save the bones. I added four of them to this bean recipe, burying them in the mixture at the start of the 8-hour cook time.
If you can manage to add something like this, I strongly recommend it. It adds a tremendous amount of flavor. A small ham hock would work. You might also consider a couple of short ribs. Maybe some cooked bacon in a pinch. If you do use pork chop bones, be careful: it could well be that your “bone” is actually several bones, held tightly together by cartilage that will break down during the long cooking time. That’s great news in some ways, but it can leave you with many small bones that you have to locate and arduously pick out of the finished beans.
[1] Beard, James. 1972. “Frankfurters and Beans.” In James Beard’s American Cookery, by James Beard, 599. New York: Galahad Books
[2] McGee, Harold. 2004. On Food and Cooking: The science and lore of the kitchen, 486-487. New York: Schribner
Beans and Franks in a Slow Cooker
Credit for images on this page: Make It Like a Man! Thank you, Kesor. This content was not solicited by anyone, nor was it written in exchange for anything.
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Nothing can be as comforting as this! Love it, in fact I made something similar recently but with pork hocks
Raymund recently posted…Pata and Beans
That sounds delicious, Raymund!
we really love beans here!
gloria Roa Baker recently posted…Mini chocolate Bundt cake recipe ( Mini Bundt cakes de chocolate)
Us too!
This is remarkably close to my mother’s recipe, and it’s a dish I still make from time to time, especially in winter. I’ve changed it now in one way: I use a best-ever sweet chipotle sausage from a local meat market. I’m going to give this a whirl as written, just for a comparison.
shoreacres recently posted…A Little Hike to a Big Tree
Chipotle sausage sounds fantastic!
Beans and sausages are a dream team, ain’t they!? It looks droolworthy, Jeff.
angiesrecipes recently posted…Watermelon Pizza with Berries, Greek Yoghurt and Rose Petals
Thank you, Angie!
Smoked pork chops!? Where have these been for my whole life? Also, I’m all about a fix-it-and-forget-it type of meal. This sounds like my kind of comfort food, and I might just have to slather this one on white bread. Call me low brow if you’d like. I’ll just finish my sandwich and then eat yours, too.
David @ Spiced recently posted…Orange Juice Cake
Oh, I’m right there with you, David. Why, I’d even eat that sandwich with my hands! And yes, smoked pork chops. If you ever see them, snatch them up!
I love Franks and Beans, or “beanie weenies” as they were called in my grade school cafeteria. It’s been years since I’ve made them. But this recipe has me pining for a good franks and beans dish! Totally time to fire up the slow cooker! And, I totally agree, a good frank is necessary!
laura recently posted…Salmon with Pineapple Bacon Salsa
Beanie Weenies! I love it!
I’m a slow cooker these days cause i’ve had surgery on both hands. I discovered frozen chopped onion. Yuck, but it will have to do. I love the bean part of this, but I’m pretty particular about weenies. They have to be really good frankfurters!
mimi rippee recently posted…Alcudla Cocktail
I’m right with you on the hot dog issue, Mimi! Sorry about the frozen onions, but they do work in certain well-cooked dishes.
Oh wow, Jeff! I grew up on these! Although we only ever had the canned beans. I never thought to make them from scratch. I’ll have to try a batch!
Kelly | Foodtasia recently posted…Lemon Pepper Wings (video)
You know, one of my aunts used to make a dish like this, and I think she actually started with canned beans and franks, and doctored them up!
What a great idea for Frank and beans! Thanks Jeff!
Thank you!
It’s been so long since I’ve had this! We used to eat it all the time at my college. This took me back! Yum!
Rahul recently posted…Quick and Easy Dark Chocolate Mousse
Cool!
This is Beanie Weenies done right! I’ve given it away, but I’ve read that James Beard cookbook cover to cover. It’s a great cookbook. And beans and franks (any sausage, really; think cassoulet) play well together. Nice dish — thanks.
John / Kitchen Riffs recently posted…Sweet Corn SautĂ©ed in Brown Butter
You’re welcome!
Who doesn’t love a good dish of franks and beans? We certainly do – and I think it is funny that you and Raymund posted similar things this week while I was here in Tucson preparing a completely different version. Great minds do think alike!
Is that weird, or what? Someone needs to research this kind of phenomenon!
This looks like a real winner. Thanks for sharing the recipe.
You’re welcome! For a minute there, I thought you’d writted “a real weiner.” Haha!
Jeff
Your beans soaking information is quite handful and helpful.
I have always soaked beans and lentils overnight and have sometimes discarded the soaked water fearing the indigestible carbohydrates and the after-effects. My mother has always used asafoetida along with beans for the same reason. Your recipe is definitely gonna be my camping delight. Thanks.
letscurry recently posted…AATE KA HALWA
Thanks! If you like that kind of info, I stronly recommend the book that I cited. It’s full of that kind of info. I love it!
I love this dish! Thanks for the recipe!
You’re welcome!
Grazie della tua visita, è un pacere conoscerti con il tuo blog pieno di belle ricette!!!
speedy70 recently posted…INSALATA di CEREALI con QUARTIROLO
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This is the ultimate comfort food for me. My grandmother, and then my mom, used made Knockwurst and Beans, quite similar to this. (My grandmother always called it “knocks,” which I thought was funny.) I’m thinking your grandmother’s snack of the beans and bread, with your suggestion of mustard, would be a fantastic comfort food treat too. Love all of this. 🙂 ~Valentina
Valentina recently posted…Sockeye Salmon Recipe with Peach and Avocado
I’ll bet knockwurst would be great in this dish!
well i’ve always been a fan of baked beans on toast esp. when heated and grated cheese thrown on top. but this looks splendid for a winter’s night jeff. Only two and a bit weeks till Spring!
sherry recently posted…Baked Chicken With Sumac And Red Onions AKA Mussakhan
You know, it’s so funny, because I assumed that not many people would be that familiar with these beans. They seem so old-fashioned to me. And now you’re the second one mentioning toast. I guess I’m going to have to try that. I froze some of the beans…
Franks and beans were one of our favorites growing up! I love the idea of making this simple dish in the slow cooker. Thanks for the info on the beans. I’m always concerned about keeping the soaking water that it may contain undesireables. I will try give this method a try .. Thanks Jeff.
Judee recently posted…Mashed Cauliflower Hummus
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Jeff, you just put my poor beanie weenies recipe to shame. I love dishes like this, but I’ve never made this one from scratch. I have some smoked pork belly in the freezer that would work well with this one.
About your Grandmother’s canned baked beans on white bread, over on this side of the pond, it’s Heinz bean with tomato sauce over toast. We call it British beans on toast or University survival food as Eva calls it.
Ron recently posted…Cured Salmon with Terrine of Cauliflower & Maitre’d Sauce…
Hey Ron! I don’t eat these beans on a bread, but I have a feeling if I did, I’d like it better on toast! I love the idea that it’d be university survival food; I’m afraid that for me, that was bologna sandwiches. I’d would’ve preferred anything home cooked!
Beans and franks was my favorite dish when I immigrated to the US many moons ago. I definitely have to try this one . I am a real fan of James Beard .
A belated welcome to you, then!
” I modified his recipe[1] for a slow cooker (by which I mean a crock pot, not a person who takes forever to chop an onion). I actually laughed out loud, thank you!
I must admit that I was surprised about the love Chicago has for hot dogs, more than Toronto for sure! Franks and beans are definitely a camping tradition in Canada (roughing it to me, is slow room service!). Cooking beans in a slow cooker is a great way to cook them, never knew it reduced the gassy bits!
Eva Taylor recently posted…French Apple Cake
You’re right about the hot dogs. I have to say that my consumption of them is limited to when I’m at a Cubs game, or the occasional cook-out. But I also have to say that, when you come across a really good one, it’s a good thing. And it seems that most butcher shopes take pride in coming up with a really good hot dog.
What a great recipe for a busy weeknight! I love recipes like this that you can get going in the morning before the day gets crazy. Nothing like coming home in the evening to a delicious dinner that’s basically ready to eat! These beans look and sound absolutely decadent.
Thank you!