Beanie Weenies

“Beanie weenies” or “franks and beans” haven’t been in my life for YEARS—until two weeks ago. My brother-in-law came over and made a slow cooker full of beanie weenies. As I snubbed my nose at them, he said to me—say what you will, but these taste so good! Sure enough, the men in the house gobbled them up over the weekend until there was absolutely nothing left.

Fast forward one week—I find out we have mini uncured hot dogs in the store. We also have nitrite and nitrate free bacon from Smoking Goose, and organic maple and onion canned baked beans from Field Day; the main ingredients to beanie weenies. All three ingredients are good quality, clean foods. Now this is more my style!


  1. I fry up a package of bacon and set aside on paper towel to cool.
  2. Drain all but one tablespoon of bacon fat from frying pan.
  3. Heat the bacon fat over medium heat and sauté one small diced onion. Cook until translucent, five minutes.
  4. In a slow cooker, add four 15-ounce cans of Field Day organic maple and onion baked beans, one package of Teton Waters Ranch mini uncured beef hot dogs (I cut them in half), the cooked onion, and the fried bacon (roughly chopped).
  5. You can sprinkle Woodstock Farms organic brown sugar over the top if you like them to be a bit sweeter.
  6. Cook on low for an hour or two to blend the flavors. So easy!

Recipe Credit

Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her on Facebook: @OrganicBeth