Make Ahead

Beanie Weenies

April  9, 2010
0 Ratings
  • Serves 4-6
Author Notes

Now, most people that either don't read my blog, or read it occasionally... aka people at work or school, just think I eat high-end gourmet what not. But really, I eat normal things... pretty regularly. Maybe just the way I describe the things I eat make it sound more than it is, but to me, the way I describe food is different than how your average person describes food. Who can relate? I mean, food, to me, is a personal adventure. You never know where it will take you, and you definitely don't know how good something is unless you have the pleasure of placing it in your mouth. Am I right? You know I am.

Anyway, today's dish is pretty normal to the average American, Beanie Weenies. And I know, you're like, Beanie Weenies? Don't those things come in a can in the bean aisle? Yeah, but seriously, they're way better when you actually make them at home. You can have them as a side, or as a main dish like we did! —mtlabor

What You'll Need
  • 1 package little smokies cocktail sausages
  • 1 tablespoon olive oil
  • 1 shallot, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 2 tablespoons white vinegar
  • 1/4 cup stout beer
  • 1 can Bush's Baked Beans (I used Maple Cured Bacon)
  • large handful of spinach
  • salt and pepper to taste
  1. Heat a large skillet under medium heat and add sausages. Cook until browned, about 5 minutes or so. Set aside on a plate.
  2. In same skillet, add olive oil and shallots. Cook until shallots begin to soften, about 2-3 minutes. Add cumin and chili powder and mix well. Add vinegar, beer, and beans. Bring to a boil and then lower heat to a simmer.
  3. Return sausages to pan and allow to simmer for at least 10 minutes to let all of the flavors blend together.
  4. A couple minutes before serving, stir in the spinach and allow to wilt. Mix well and serve in bowls!

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