Franks & White Beans with Tarragon, Mustard, and Garlic

WE ALL KNOW HOW HOT DOGS come in packs of 10, but hot dog buns come in packs of 8, don't we? Well, I made good use of that mysterious conundrum today with two hot dogs I had left over from this past Sunday's hangover-created menu to make an "Alaric" version of franks & beans.

I sliced those two dogs into half slices and sautéed then in some hot oil with salt and pepper over medium heat. Then I tossed in an extra can of canneloni beans I had left over from the cream of cauliflower and canneloni bean soup seen here, and added some dried tarragon leaves, a tablespoon of yellow mustard, a teaspoon of crush garlic, and a third cup of vegetable broth. I gave it a good stir and let it simmer for about 10 minutes.

Meanwhile, I cut out two thin slices from the middle of a sandwich roll, brushed each side of them with olive oil and chili powder, then toasting them one-side-then-the-other in a hot skillet.

Not as rich, thick, or even sweet as traditional baked beans, these had as many tastes, if more subtle, and because of the shorter cooking time, the beans kept much of their firm texture while still being able to absorb much of the garlic's flavor, as well as the hints of mustard and tarragon. A nice, hot, stick-to-your-ribs dish—without being heavy—and a nice compliment to an otherwise cold, rainy winter afternoon.

Reaffirmed of my ever-growing skills with leftover groceries, I no longer fear being victim to food packagers' whimsical math. Give me as little or as much as you want (within a reasonable price, of course), I don't give a damn...!

Bun Apple Tea!


Franks & White Beans with Tarragon, Mustard, and Garlic