Beanie Weenie Lunch

 

2
tablespoons ketchup
1
teaspoon prepared mustard
1
tablespoon molasses
1
teaspoon apple cider vinegar
Salt and pepper to taste
2
beef hotdogs, grilled and sliced
1

15-ounce can Van Camp’s Pork and Beans

 

 

Combine the ketchup, mustard, molasses and apple cider vinegar in a saucepan or skillet.  Add the beans and cook for approximately 10 minutes.  Add the sliced hot dogs.  Season to taste with salt and pepper.  Serve hot. 

 

Serves 2 to 3.