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Wednesday, September 15, 2010

Frank and Bean Bake

Frank and Bean Bake

2 packages(12 ounces each) all-beef franks
4 cans(16 ounces each) vegetarian beans
1/4 cupketchup
2 tablespoonsDijon-style mustard
2 tablespoonsdark-brown sugar
2 tablespoonsdark molasses
2 teaspoonshot-pepper sauce
2 green onions, including part of the green, chopped
2 tablespoonsolive oil
1-1/3 cupsyellow cornmeal
2/3 cupall-purpose flour
2 tablespoonsgranulated sugar
2 teaspoonsbaking powder
1 teaspoonsalt
2 eggs
1 cupmilk
Heat oven to 350°F. Brown franks in large skillet, about 3 minutes on each side. Cut diagonally into 1-inch pieces. Mix beans, ketchup, mustard, sugar, molasses and pepper sauce in 13 x 9 x 2-inch baking dish. Stir in sliced franks. Can be prepared a day ahead to this point and refrigerated. Bake in 350°F oven 30 minutes. Meanwhile, sauté green onion in oil over medium heat until softened, 3 to 5 minutes. Set aside. Whisk cornmeal, flour, sugar, baking powder and salt in a bowl. Stir in green onion along with cooking oil. Mix eggs and milk in small bowl. Stir into flour mixture until smooth. Spoon over casserole. Bake for 30 minutes more or until top is golden brown. Let cool 10 to 15 minutes before serving.
Recipe Source : Parents Online

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