Baked Bean Casserole with Franks

Dan and I needed something quick to eat a few nights ago. This, coupled with the fact we had some hot dogs in the fridge that needed eating, led me to look through his mother’s handwritten cook book for a possible recipe. Bingo! I found a handwritten recipe for Baked Bean Casserole with Franks. The recipe seems to date from around 1951 since it is written on the back of a Visitor’s Permit to the VA Hospital in Rutland Heights, MA dated Feb. 1951. 

VA Hospital permit - women used every scrap of paper!

The recipe does have all the hallmarks of the quick and easy recipes that were starting to appear in the 50s. It basically takes canned beans and franks and perks them up a bit. This is also the type of recipe typically served throughout New England on Saturday night. Read more about this tradition in this earlier blog post.

Here’s the recipe:

Prepping with beans and seasoning

• 2 one pound cans of baked beans, Boston style (we use B&M)
• 2 tsp. dry mustard
• 1/2 cup brown sugar, finally packed
• 2 tbs. vinegar
• 1/4 tsp. salt
• dash of pepper
• 8 franks (about 1 pound)

Heat oven to 375 degrees

Empty 1 can of beans into a 1 1/2 quart casserole dish

Sprinkle with 1 tsp. mustard, 1/4 c. brown sugar, 1 tbs. vinegar, and half the salt and pepper

Repeat by emptying the second can of beans

Followed by another 1 tsp. mustard, 1/4 c. brown sugar, 1 tbs. vinegar, and the rest of the salt and pepper

Place franks on top and partially submerge them in the bean mixture

Cover the casserole and bake for 30 minutes

Uncover casserole and bake for an additional 10 minutes for browning

Beans and franks out of the oven

Couldn’t be any easier. And it is quite yummy! The extras mixed in with the beans really gives them an even deeper flavor and the franks cooked in the beans also have more flavor. Serve with a nice salad to give your guests a bit of veggie and you have a quick and easy meal. Many thanks to Jean Lutts, Dan’s Mom, for saving this little recipe.

Quick, easy, tasty!