A Shaynefully Delicious recipe for “Little Frank and Beans”

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RICHMOND, Va. – Resident Foodie Shayne Rogers, AKA “Chef Shon-YAY” was back in the kitchen with yet another one of her signature creations Her “Little Franks and Beans”dish is the perfect one-pot wonder meal to add to the menu your holiday weekend menu.

Little Franks and Beans

1 T olive oil
1 lb. Cocktail Franks
1 c finely diced onion
½ c finely diced red bell pepper
¼ c finely diced carrots
½ c finely diced celery
1 garlic clove, minced
3 T tomato paste
2 15 oz. cans low-sodium beans of your choice. (kidney, cannellini, pinto or black beans will work) Don’t drain the beans.
1 c water
2 T mustard
2 t Worcestershire sauce
2 T maple syrup
2 T apple cider vinegar
Fresh ground black pepper

Heat a skillet over medium high heat, add oil. Brown the franks and remove from the pan. Reduce the heat to medium and add the onion, pepper, carrots, celery, and garlic, cook until vegetables have begun to soften then add the tomato paste. Let the paste caramelize just a bit and add the beans, water, mustard, Worcestershire sauce, syrup vinegar and pepper, stir well. Add the franks back to the skillet and bring to a rolling bubble for 5-10 minutes.