Tailgating With Franks and Beans from Longmeadow Farm

READY IN: 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup elbow macaroni, cooked (use leftover from day before or make ahead)
  • 12
    lb frankfurter, sliced (optional turkey, or vegan franks)
  • 1
    tablespoon butter (or use of olive oil, or Smart Balance buttery spread)
  • 14
    cup onion, chopped
  • 14
    cup celery, chopped
  • 14
    cup green pepper, chopped
  • 1
    jalapeno pepper, minced (optional also de-seeded and de-veined)
  • 1
    tablespoon garlic, minced
  • 12
    teaspoon chili powder, ground
  • 14
    teaspoon ground red pepper (optional)
  • 14
    teaspoon ground pepper
  • 14
    teaspoon salt (to taste)
  • 1
    (15 1/2 ounce) can kidney beans, drained
  • 1
    (15 1/2 ounce) can cannellini beans, drained
  • 1
    (10 1/2 ounce) can condensed tomato soup
  • 1
    cup water (adjust if too thick)
  • 1
    teaspoon vinegar
  • 12
  • 3
    tablespoons brown sugar
  • 6
    soft hamburger buns
  • 2
    tablespoons onions, minced (for topping)
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DIRECTIONS

  • Cook frankfurters, onions, celery, both kinds of peppers, and garlic in butter until franks are warmed and browned in the same saucepan.
  • Add seasonings, remaining ingredients, including cooked macaroni to this mixture.
  • Cover, and cook over low heat 12 to 15 minutes, stirring often.
  • Serve on warmed buns, sliced in half, adding some extra minced onion to the top.
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