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kids cook Monday: beanie weenies

I have no idea when or where I came across the handy, unpretentious 1994 Washington Cookbook, Volume 2, but I’m glad I did. Who could keep from smiling at such entries as “John McCain’s Baked Beans”?

Mr. McCain’s beans are exactly what I’m using today as part of my Kids Cook Monday¬†recipe for beanie weenies. I grew up eating lots of my Auntie M’s beans & weens; to her credit, she doesn’t do much measuring, which makes it easy for her to prepare them but tough to share a recipe. This recipe from The WC vol. 2 is a great substitute in my opinion.
The kids love to help me measure ingredients and load up the crock pot. And I even let Vivi cut up the hotdogs with her own (somewhat dull, serrated) paring knife. You can use rehydrated dried beans if you want, but that’s a little more high fallutin’ than you might want out of your Bs & Ws. I’m experimenting for the first time this week with baking fresh shell beans (the traditional way of making Boston baked beans); if all goes well, I’ll share that recipe later on. It’s Bean Week, y’all! Catch the wave.
beanie weenies (aka baked beans and hotdogs)serves 8
4 strips bacon, cut into 1/2 in pieces1 medium onion, chopped1 16-oz can kidney beans, drained & rinsed1 16-oz can baked beans5 hotdogs, cut in 1/2 in pieces*1 c. ketchup (I substitute 1/2 w/ tomato jam)1/2 c. packed brown sugar1 tsp. vinegar1 tsp. Dijon mustard
Saut√© bacon and onion together in a skillet until onion is translucent and bacon is cooked. Add all ingredients to a crock pot, stir together, and set on high for 2-3 hours until, as Vivi says, “everything is the same color.” It’s ridiculously easy.

*You can leave out the hotdogs, in which case you’d be making regular baked beans!