Tailgating With Franks and Beans from Longmeadow Farm
On a chilled Sunday afternoon, right before game time, I started the outside cook area up with a "whoosh!" Yes, I cook in our "pit" (an open campfire cooking area we had made just for this purpose.) I threw a bunch of soft and hard slabs of wood to make a sizzling fire that sparks and allows coals to develop for cooking and using my old dutch oven. I open the canned beans, and throw in my onions, celery and peppers into the dutch oven and allow the cooking begin.
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INGREDIENTS
Nutrition- 1
- 1⁄2lb frankfurter, sliced (optional turkey, or vegan franks)
- 1
- 1⁄4
- 1⁄4
- 1⁄4
- 1jalapeno pepper, minced (optional also de-seeded and de-veined)
- 1
- 1⁄2
- 1⁄4teaspoon ground red pepper (optional)
- 1⁄4teaspoon ground pepper
- 1⁄4
- 1
- 1
- 1(10 1/2 ounce) can condensed tomato soup
- 1
- 1teaspoon vinegar
- 1⁄2teaspoon Worcestershire sauce
- 3tablespoons brown sugar
- 6soft hamburger buns
- 2
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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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