With summer right around the corner, this Baked Beans and Franks recipe is one you’ll keep coming back to for cookouts and family barbecues. The hot dogs come out perfectly caramelized, with crispy bacon, simmered with sautéed onions in a sweet and tangy sauce.

Baked beans and franks with caramelized onions, crispy bacon, and beef hot dogs.

One of the best things about these baked beans is how budget-friendly they are. You can feed a crowd without breaking the bank! It’s hearty, filling, and pairs perfectly with all your favorite barbecue sides, like BBQ Chicken Mac and Cheese, Creamy Jalapeño Corn, and Dill Pickle Potato Salad.

Why You’ll Love These Baked Beans and Franks

  • Better than store-bought- nothing beats homemade! The flavors are richer, the sauce is perfectly balanced to your taste, and every bite has that fresh, comforting quality you only get from cooking it yourself.
  • Packed with flavor- everything you love about the original, just taken up a notch.
  • Ready in about an hour- even though it tastes like it’s been simmering all day, this recipe comes together in roughly an hour, making it perfect for weeknight dinners or last minute gatherings.
  • Guaranteed crowd-pleaser- hot dogs and beans are classics everyone loves. Whether you call it beanie weenies, beans and franks, or franks and beans, it’s a dish that disappears fast.
Baked beans and franks topped with all-beef grass-fed hot dogs and crispy bacon.

Ingredient Notes and Substitutions

Here are a few ingredient notes to help you get started. Scroll down to the recipe card at the bottom of the page for the full list of measurements and step by step instructions.

  • Beans- Navy or great northern beans work well for classic baked beans. You can also use cannellini if you prefer a slightly creamier bean, or Van Camp’s Pork and Beans everyone remembers from their childhood.
  • Onions- yellow or sweet onions are best for caramelizing and adding natural sweetness.
  • Bacon- thick-cut bacon is the best choice for baked beans because it holds its texture and gives a hearty bite that wont disappear into the sauce. Hickory-smoked, applewood-smoked, and maple-flavored bacon all work beautifully.
  • Hot dogs- Trader Joe’s uncured grass-fed beef hot dogs are my favorite, but Nathan’s is a great alternative. Chicken or turkey dogs will also work.
  • Brown sugar- light or dark brown sugar work in this recipe.
  • Molasses- I use Grandma’s original unsulphered molasses. Avoid blackstrap molasses, which is much stronger and more bitter.
  • Mustard- good ol’ yellow mustard will do.
  • Spices- a mixture of garlic powder and smoked paprika.
  • Ketchup- adds sweetness and helps thicken the sauce.
  • Chicken broth- helps loosen up the sauce so the beans aren’t dry.
  • Vinegar- apple cider vinegar helps balance the richness and fat from the bacon and hot dogs and gives the beans a little zing.
Baked beans and franks made with caramelized onions, molasses, ketchup, apple cider vinegar, spices, brown sugar, mustard, and crispy thick-cut bacon.

How to Make Franks and Beans

Cooked crispy bacon.
Preheat oven to 350℉. Meanwhile, cook the thick-sliced bacon in a large cast-iron skillet over medium heat until crisp and browned, about 6-8 minutes.
Bacon drippings with sautéed onions.
Then, use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of the bacon fat in the skillet. Add the diced onions to the bacon fat. Cook, stirring occasionally, until the onions are caramelized, about 4-5 minutes.
Sautéed onions with Great Northern white beans, ketchup, mustard, chicken stock, brown sugar, spices, and moasses.
Stir in the drained and rinsed beans, brown sugar, molasses, ketchup, yellow mustard, apple cider vinegar, garlic powder, smoked paprika, and chicken broth.
Bean mixture seasoned with salt and pepper.
Mix everything until well combined. Then, season with salt and pepper.
Bean mixture topped with sliced hot dogs and cooked crispy bacon.
Top the bean mixture with the sliced hot dogs and cooked bacon.
Baked beans and franks with sweet and savory sauce, caramelized onions, and crisp thick-cut bacon.
Place the skillet or baking dish in the oven and bake uncovered for about 30 minutes.

Tips for Success

  • Easy cleanup- use a cast iron skillet or ovenproof pan so you can sauté the onions and bacon right in the same dish, then transfer it directly to the oven for baking, and even serve it straight from the pan.
  • Render bacon- this gives you flavorful drippings to sauté the onions and keeps the bacon perfectly tender with a little crisp.
  • Cut hot dogs in large chunks- keep the pieces bigger helps them stay juicy and prevents them from drying out.
  • Taste as you go- adjust the salt and sweetness to your liking; everyone likes their beans a little different.
  • Don’t overcook the beans- since using canned beans, stir gently and bake just until heated through and bubbly; you don’t want them to break apart or the beans become dry.
Spooned baked beans with all-beef grass-fed hot dogs, crispy bacon, and caramelized onions.

Baked Beans and Franks FAQ’s

What do baked beans go with?

Baked beans are super versatile and go with a lot of comfort-style meals, including grilled chicken or ribs, burgers or hot dogs, mac and cheese, cornbread or biscuits, and pulled pork sandwiches.

Can I make baked beans from scratch in the slow cooker?

Yes! Cook the bacon and onions first, then add them to the slow cooker and combine with the remaining ingredients. Cook on low for 3-4 hours.

Is there a way to add some spice to these beans?

Yes! You can add a pinch of cayenne, some chopped jalapeño peppers, or a few dashes of hot sauce to give the beans a subtle kick.

Can I double this recipe to feed a large crowd?

Yes, this recipes scales easily. Just make sure to use a larger pan or baking dish, so everything fits and cooks evenly.

How should I store leftover baked beans?

Let the beans cool completely, then transfer to an airtight container and refrigerate for up to 5 days. You can also freeze leftovers for up to 3 months. Just thaw and reheat gently.

Close up of baked beans with hot dogs, bacon, and onions.

Recipe Variations

  • Stovetop version- skip the oven and let the beans and sauce gently simmer on the stove until everything is thick and bubbly.
  • Vegetarian- make this dish vegetarian-friendly by skipping the bacon and hot dogs, and swap the chicken broth for water or vegetable broth.
  • Spicy- if you like a little heat, add 1-2 jalapeños, either cooked or sliced on top. You can also try chipotle peppers for a smoky kick or a pinch of cayenne pepper.
  • Extra smoky- add a little extra smoked paprika or chipotle chili powder to the sauce. If you have an outdoor smoker, you can even smoke the beans at 250°F for 2-3 hours.

Make Ahead Instructions

You can prep these beans a day ahead to save time, but baked beans can dry out if you try to reheat them after baking. Alternatively, assemble all the ingredients in the pan or baking dish and store it in the refrigerator until you’re ready to bake. When ready, pop the dish in the oven, adding a few extra minutes if needed.

More Summer Recipes

Chipotle Air Fryer Shrimp Tacos

Elote Pasta Salad

Sun-Dried Tomato Pesto Chicken Sandwich

Puff Pastry Tomato Tart

Did you make this recipe? After trying out this recipe, I’d love to hear your feedback. Please consider leaving a comment below. Don’t forget to tag me on Instagram and follow me on Pinterest for more mouthwatering recipes. Your support is greatly appreciated!

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Baked Beans and Franks

Kristen-The Epicurean Mouse
Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
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Baked beans and franks with tender beans, caramelized onions, crispy bacon, and juicy hot dogs in a sweet, smoky sauce. Perfect for cookouts, bbq's, and family dinners.

Ingredients
 

  • 5 slices thick-cut bacon
  • 1 small yellow onion, finely diced
  • 10 oz package hot dogs
  • 2 (15 oz) cans navy beans, drained and rinsed
  • 1/2 cup chicken broth
  • 1/3 tbsp molasses
  • 1/3 tbsp ketchup
  • 1/3 cup light brown sugar
  • 2 tbsp yellow mustard
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 2 tbsp apple cider vinegar

Instructions
 

  • Preheat oven to 350℉. Meanwhile, cook the thick-sliced bacon in a large cast-iron skillet over medium heat until crisp and browned, about 6-8 minutes.
  • Then, use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of the bacon fat in the skillet.
  • Add the diced onions to the bacon fat. Cook, stirring occasionally, until the onions are caramelized, about 4-5 minutes.
  • Stir in the drained and rinsed beans, brown sugar, molasses, ketchup, yellow mustard, apple cider vinegar, garlic powder, smoked paprika, and chicken broth. Mix everything until well combined. Then, season with salt and pepper.
  • Top the bean mixture with the sliced hot dogs and cooked bacon.
  • Place the skillet or baking dish in the oven and bake uncovered for about 30 minutes.
  • Serve hot, garnished with fresh parsley (optional).
Calories: 546kcal, Carbohydrates: 54g, Protein: 22g, Fat: 27g, Saturated Fat: 10g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 0.04g, Cholesterol: 46mg, Sodium: 757mg, Potassium: 775mg, Fiber: 16g, Sugar: 15g, Vitamin A: 183IU, Vitamin C: 3mg, Calcium: 126mg, Iron: 5mg
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