Best Beans And Wieners Under Cornbread Recipes

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BEANS & WIENERS UNDER CORNBREAD



Beans & Wieners Under Cornbread image

This makes a delicious and simple supper. Hearty and family pleasing. Todd really enjoys this when I make it and I can say with a certainty that the leftovers taste even better the next day, so it's worth making the whole recipe, however you can quite successfully cut the recipe in two if you wish.

Provided by Marie Rayner

Yield 4

Number Of Ingredients 21

1 package of smoked frankfurters
2 (415g) tins of baked beans (2 (14 oz) tins)
2 TBS tomato ketchup
1 TBS Dijon mustard
1 TBS dark soft brown sugar
1 TBS cider vinegar
1 tsp hot pepper sauce (Tabasco)
(You can cut this down if you don't like your food too spicy)
1 TBS dark molasses (in the UK you can use a combination of dark treacle and golden syrup)
140g plain flour (1 cup)
45g caster sugar (1/4 cup)
2 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
115g yellow cornmeal/fine polenta (2/3 cup)
240ml buttermilk (1 cup)
2 TBS olive oil
1 large free range egg, lightly beaten
1 green chilies, trimmed and finely diced
90g grated strong cheddar cheese (3/4 cup)
2 spring onions, chopped

Steps:

  • Pre-heat the oven to 180*C/350*F/gas mark 4. Butter a medium sized shallowish casserole dish.
  • Cut the frankfurters into 1 inch pieces and brown them in a large hot skillet. (There is no need to add any fat to the skillet). Once they are browned add the beans, tomato sauce, mustard, sugar, molasses, vinegar, and pepper sauce. Stir it all together really well and bring to a simmer. Let cook for about five minutes, on low heat, while you make the cornbread mixture.
  • Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. Whisk in the cornmeal and 60g/ ½ cup of the grated cheese. In a separate bowl, whisk together the buttermilk, oil and egg. Stir the wet ingredients into the dry just enough to combine, without over mixing. Fold in the chopped chili and onion.
  • Pour the hot bean mixture into the prepared casserole dish. Spoon the cornbread mixture over top. Sprinkle with the remaining grated cheese.
  • Bake in the heated oven for 30 to 35 minutes, or until the cornbread is well risen and golden. A toothpick inserted in the centre of the cornbread should come out clean. Remove from the oven and let cool for 15 minutes before serving.

BEANS, WEINERS & CORNBREAD



BEANS, WEINERS & CORNBREAD image

A very simple but tasty meal that everyone will love, courtesy of my Northern friend. Photo: www.recipe.com

Provided by Ellen Bales

Categories     Other Main Dishes

Time 50m

Number Of Ingredients 16

2 pkg (12 oz.ea.) all-beef weiners
4 can(s) (16 oz.ea.) vegetarian beans (no pork)
1/4 c catsup
2 Tbsp dijon mustard
2 Tbsp dark brown sugar
2 Tbsp dark molasses
2 tsp hot pepper sauce
2 scallions, including part of the green, chopped
2 Tbsp olive oil
1 1/3 c yellow cornmeal
2/3 c all purpose flour
2 Tbsp granulated sugar
2 tsp baking powder
1 tsp salt
2 eggs
1 c milk

Steps:

  • 1. In a large skillet, brown the weiners and cut diagonally into 1-inch pieces.
  • 2. Mix beans, catsup, mustard, sugar, molasses and pepper sauce in a 13x9-inch baking dish. Stir in weiners. (This portion can be fixed ahead and refrigerated.)
  • 3. Meanwhile, saute green onion in oil until soft. Set aside. Whisk cornmeal, flour, sugar, baking powder and salt in a bowl. Stir in green onion with oil.
  • 4. Mix eggs and milk in small bowl. Stir into flour mixture until smooth and spoon over casserole. Bake in a preheated 350-degree oven for 30 minutes or until golden brown. Let cool 10 to 15 minutes before serving.

BEANS AND WIENERS UNDER CORNBREAD



Beans and Wieners Under Cornbread image

This is a delicious casserole. I got it from ecookbooks online, the casserole book. I made this last night for supper and my husband and I really enjoyed it. We had the leftovers for lunch today and believe it or not, it was even more delicious! I just have to share the recipe with you!

Provided by MarieRynr

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

1 (12 ounce) package all beef wieners
2 (16 ounce) cans baked beans
1/8 cup catsup
1 tablespoon dijon-style mustard
1 tablespoon dark brown sugar
1 tablespoon dark molasses
1 teaspoon hot pepper sauce
1 green onion, including part of the green,chopped
1 tablespoon olive oil
2/3 cup yellow cornmeal
1/3 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1/2 cup milk

Steps:

  • Preheat oven to 350*F.
  • Brown weiners in a skillet.
  • Cut diagonally into 1 inch pieces.
  • Mix beans, catsup, mustard, sugar, molasses and pepper sauce in a 9 inch square baking dish.
  • Stir in weiners (This much can be fixed ahead and refrigerated if you wish) Saute green onion in oil until soft.
  • Set aside.
  • Whisk together cornmeal, sugar, flour, baking powder and salt in a bowl.
  • Stir in green onion with oil.
  • Mix egg and milk together, then stir into flour mixture until smooth.
  • Spoon over casserole.
  • Bake for 30 minutes or until golden brown.
  • Let cool 15 minutes before serving.

BEANS 101 - BEANS AND CORNBREAD



Beans 101 - Beans and Cornbread image

I was born and raised in the southern US, beans and cornbread are a staple here in the south, I have been eating beans ever since I was born I think, been making them longer than I can remember. There are so many ways to flavor beans and cook them. My father uses the same technique, but he uses water and onions, a little salt and that is it. My cousin just pours them into a pot and boils them for about an hour to an hour and a half and there done, no soaking, no onion, no anything but a little salt. But we all eat them with cornbread, whether poured over top of the cornbread in a bowl or like me, buttered cornbread on the side crumbling a little on top of the beans as I am eating them.

Provided by Chipfo

Categories     Beans

Time 4h30m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb pinto beans
8 cups no-salt-added chicken broth (low or no-salt)
1 (3/4 lb) ham hock
1 cup onion, chopped (1 small onion)
1/2 cup bell pepper, chopped
3 -4 garlic cloves, minced
1 (8 ounce) can tomato sauce
1/2 teaspoon black pepper
1/4 teaspoon ground red pepper
1 bay leaf
1/4 teaspoon cumin
salt

Steps:

  • Pick through beans to remove anything odd, rinse and place in a large bowl cover with 5 cups of water with 1/2 teaspoon salt, allow to soak overnight or use the quick soak method, See Note 1.
  • Drain and rinse beans, pour into a large stew pot.
  • Add broth (see note 2) and rest of the ingredients, bring to a boil on high stirring every couple of minutes.
  • As soon as it reaches a boil reduce heat to a very slow simmer, See note 3, Taste the juice and add salt if needed, about 1/2 to 3/4 teaspoon, Taste again, they do not need to be salty but just enough to enhance the flavors, You can always add salt at the table.
  • Simmer slowly for about 4 hours, stir occasionally and keeping a check on the liquid, it should remain soup like, water is used for any liquid additions but you shouldn't need to thin it, Taste the juice often, Mmm, they just keep getting better, If you want spicier hot beans add more red pepper, or your favorite.
  • About hour before serving, if the beans are not as soft as you like then turn up the heat to a slow boil with lid on unless you want to thicken the sauce, stir frequently until the beans are soft then return to the low simmer.
  • Before you are ready to serve, remove the hock, allow it to cool and remove the meat, skin and gristle from the bone, chop the meat up and add it back to the beans, discard the bone, skin, etc, also remove the bay leaf. Taste again and re-season if you like.
  • To serve, ladle beans into a bowl then ladle some bean juice into the bowl, I love these beans with warm buttered cornbread and skillet fried potatoes, Leftover beans are just as good if not better the next day.
  • Note 1 - The quick soak method is used sometimes, even by me, Instead of a bowl use the pot you will cook them in, after picking through and rinsing add the water, bring to a full boil, remove from heat, cover and let sit for one hour, Drain and rinse beans and pot, continue with cooking directions, OK, the difference in overnight and quick soaking, The quick soak will leak some of the flavor from beans, I know this because when beans are soaked in cold water overnight the water will be slightly cloudy with very little taste, when quick soaked the water will be brown and taste like beans, The quick soak is accepted and used often though.
  • Note 2 - I use my own chicken broth but canned may be used (I do that too), be sure to use a no or low salt broth, My chicken broth is also about twice the strength of canned so I dilute mine with half water, be sure to take that in consideration if using homemade, you want a mild chicken broth such as canned. 4 - 14 oz cans plus about 1/2 cup of water will be good.
  • Note 3 - A very slow simmer is not boiling but you can see very slight movement at the surface, this may take a few adjustments. If you can get this with the lid on great, if not then adjust the lid until you can achieve this, sometimes I have to leave a slight opening in the lid, be sure to add water as necessary to keep it soup like.
  • Tip - You can raise the heat to a slow boil if you need your beans to cook faster, be sure to stir often, this will cook the beans in about an hour or so and is OK to do, I just like to slow cook mine for hours to blend all the flavors well, when cooked my way there is little visual evidence of onions, peppers etc.
  • Tip - I have mentioned a couple of times to keep the beans soup like, adding water if necessary, I like my beans to have a slightly thick sauce but thin enough to soak into the cornbread, If you like a thicker sauce then leave the lid off the last hour or so until you reach the desired thickness, remember to turn up the heat slightly because removing the lid will cool down the beans and remember this will intensify the flavors, I have also poured beer in to thin, about 1/2 can, that is good to. With this recipe you should not have to add any liquid.
  • Tip - If you have found that some beans have stuck to the bottom and scorched, do not scrape or stir the beans now, instead carefully pour the beans into another pot without scraping and continue cooking, this could save the whole pot of beans.
  • Tip on meat - I use different types of meat, depending on my mood, ham bone with some ham left on it, many types of sausage, pork loin, beef, venison, I have even used chicken with good results, Meat with the bone on such as hocks will produce a little meat in the beans, feel free to add meat if desired, such as for Red Beans and Rice*, when using raw meat I like to brown the meat in the pot with a little oil before adding the beans, then add the beans and liquid.
  • *Red Beans and Rice is a favorite for me, instead of using pinto beans use small red kidneys, keep the ham hock and add 1/2 to 1 pound of good smoked pork sausage such as andouille or kielbasa, serve in a bowl over cooked rice.
  • Hey, beans are simple and very versatile, don't let this recipe scare you, don't want onions, then leave them out (although that is against the law here in TX), you want jalapeño peppers instead of bell pepper go for it, leave out the tomato sauce if you like, water instead of broth, well that is your loss but they are still good, unless you over-do the flavors it is hard to go wrong, this recipe is really just a guide on how to cook them, use whatever you prefer in them and enjoy.

Nutrition Facts : Calories 185, Fat 2.6, SaturatedFat 0.7, Sodium 298.3, Carbohydrate 29.5, Fiber 8.2, Sugar 3.8, Protein 14.3

FRANKS AND CORNBREAD



Franks and Cornbread image

"We ate this corn bread-topped casserole often when our children were growing up, and it was always well received," shares Marilyn Hoiten of Rockford, Illinois. "It's so easy to throw together after work that I still make it for my husband and me."

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 7

2 cans (16 ounces each) pork and beans
1 package (12 ounces) hot dogs, halved lengthwise and sliced
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons prepared mustard
1 package (8-1/2 ounces) cornbread/muffin mix
1 cup shredded cheddar cheese

Steps:

  • In a large bowl, combine the pork and beans, hot dogs, brown sugar, Worcestershire and mustard. Transfer to a greased 9-in. square baking dish. , Prepare cornbread batter according to package directions; stir in cheese. Drop by spoonfuls onto bean mixture. bake, uncovered, at 350° for 40-45 minutes or until heated through.

Nutrition Facts :

BONNIE'S BEANS AND WEINERS BUTTERMILK CORNBREAD



BONNIE'S BEANS AND WEINERS BUTTERMILK CORNBREAD image

This is a fast and delicious one-skillet cornbread dinner. This recipe with the weiners and beans can also be cooked as a delicious side dish for your next barbecue. So you get two recipes in one! I hope you enjoy it! Photos are my own and so is this humble recipe.

Provided by BonniE !

Categories     Other Side Dishes

Time 50m

Number Of Ingredients 18

BEANS AND WEINERS
2 cans of van camp's pork and beans
6 hot dogs, your choice, sliced
1 whole onion, chopped
1/4 cup chopped bell pepper
5 rings of pickled jalapeno peppers chopped
1/4 cup bulls eye barbecue sauce
1/8 cup ketchup
1 tablespoon dark brown sugar
CORNBREAD TOPPER
1 1/4 cup yellow cornmeal
1/4 cup gluten free flour, or all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon sugar
3 tablespoons canola oil
1 egg
1 cup buttermilk

Steps:

  • 1. BEANS AND WEINERS: Pre-heat the oven to 400 degrees. Set a heavy castiron skillet inside to preheat as well. You want the skillet hot.
  • 2. Chop the onion and pepper and saute over medium heat until done.
  • 3. Add the beans to the vegetables.
  • 4. Mix well.
  • 5. Add the chopped jalapeno peppers.
  • 6. Add the ketchup, brown sugar, and barbecue sauce.
  • 7. Slice the hot dogs into bite-sized pieces.
  • 8. Add the sliced hot dogs to the bean mixture in the skillet.
  • 9. Remove the hot skillet from the oven with a mitt. Add a little oil and swish it around in the skillet. Using a barbecue brush, brush some oil on the sides of the skillet, put the bean mixture in the castiron skillet and set aside while you make the topper.
  • 10. CORNBREAD TOPPER: In a medium size mixing bowl, add cornmeal, flour, baking powder, sugar and salt. Mix well with a whisk. Add an egg in a well in the center and the oil, whisk it to gently mix, then add the buttermilk.
  • 11. GENTLY MIX with only 3 or 4 turns of the whisk, just until all the flour is moistened. DO NOT BEAT!
  • 12. With a large spoon put gobs of cornmeal batter on top of the bean mixture in the skillet.
  • 13. Spread the batter evenly over the bean mixture.
  • 14. Bake for about 30 minutes until golden brown.
  • 15. Cut a slice and Enjoy!

WIENERS AND BEANS



Wieners and Beans image

This is simple and tastes great! It makes a nice accompaniment to a main dish at lunch, dinner or picnic.

Provided by Sheila

Categories     Meat and Poultry Recipes     Pork

Time 35m

Yield 5

Number Of Ingredients 4

8 beef frankfurters
4 tablespoons barbeque sauce
2 teaspoons dry mustard
2 (16 ounce) cans baked beans with pork

Steps:

  • In a saucepan filled with water, boil the frankfurters for about 5 minutes.
  • In another saucepan, combine barbeque sauce, dry mustard and baked beans. Stir and heat.
  • When the frankfurters are cooked, combine them with the sauce mixture for about 10 to 15 minutes or until heated through.

Nutrition Facts : Calories 527 calories, Carbohydrate 46.3 g, Cholesterol 60.9 mg, Fat 30 g, Fiber 7.7 g, Protein 20.1 g, SaturatedFat 11.5 g, Sodium 1778.1 mg, Sugar 21.7 g

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