We could call it cassoulet, but let’s be honest here. This dish is really just a high brow version of the childhood classic. Rather than using a typical barbecue sauce, these fancy beans & franks are simmered in a bright, white wine tomato sauce loaded with parsley and thyme. If you loved eating beanie weenies as a kid, you’ll probably still love them today… even though you’re all grown up. To further raise the brow on your fancy beans & franks at the dinner table, serve with a glass of Pinot Gris and a fresh baguette. Pinkies up!
What You’ll Need
- 2 tbsp olive oil
- 1 tbsp minced garlic
- 2 stalks celery, chopped
- 2 carrots, skinned and chopped
- 1 C vegetable broth
- 1/4 C white wine
- 2 tsp French thyme, dried
- 2 tsp parsley, dried
- 1 can cannellini beans
- 4 vegan hot dogs, sliced
- 1 can diced tomato, drained
- 2 tbsp tomato paste
- 1/4 C toasted bread crumbs (optional)
How To Make It
- Saute onions and garlic in olive oil over medium heat in a large pot until onions are soft.
- Add celery, carrots, broth and white wine. Cover, and continue cooking for 5 minute.
- Stir in parsley, thyme, tomato and tomato paste. Continue cooking over medium heat until carrots are tender.
- Fold in beans and hot dogs. Reduce heat to low and cook until warmed through.
- Garnish your high brow beanie weenies with toasted breadcrumbs and fresh cracked black pepper to taste. Dig in!
If you’re looking for more recipes featuring vegan sausage, check out these tasty options:
Recipe Card for Fancy Beans & Franks
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Fancy Beans & Franks
A high brow version of the childhood classic - beanie weenies!
Equipment
- Large pot
Ingredients
- 2 tablespoons olive oil extra virgin
- 1 tablespoon minced garlic
- 2 stalks celery chopped
- 2 medium carrots skinned and chopped
- 1 cup vegetable broth
- 1/4 cup white wine
- 2 teaspoons French thyme dried
- 2 teaspoons parsley dried
- 1 can cannellini beans
- 4 each plant-based hot dogs sliced
- 1 can diced tomato drained
- 2 tablespoons tomato paste
- 1/4 cup bread crumbs toasted, optional
Instructions
- Saute onions and garlic in olive oil over medium heat in a large pot until onions are soft.
- Add celery, carrots, broth and white wine. Cover, and continue cooking for 5 minutes.
- Stir in parsley, thyme, tomato and tomato paste. Continue cooking over medium heat until carrots are tender.
- Fold in beans and hot dogs. Reduce heat to low and cook until warmed through.
- Garnish your high brow beanie weenies with toasted breadcrumbs and fresh cracked black pepper to taste. Dig in!
Nutrition
Calories: 456kcalCarbohydrates: 66gProtein: 18gFat: 15gSaturated Fat: 2gSodium: 1286mgPotassium: 924mgFiber: 17gSugar: 13gVitamin A: 11209IUVitamin C: 32mgCalcium: 280mgIron: 9mg
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