Tailgating With Franks And Beans From Longmeadow Farm

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 cup elbow macaroni, cooked (use leftover from day before or make ahead)
• 1/2 lb frankfurter, sliced (optional turkey, or vegan franks)
• 1 tablespoon butter (or use of olive oil, or smart balance buttery spread)
• 1/4 cup onion, chopped
• 1/4 cup celery, chopped
• 1/4 cup green pepper, chopped
• 1 jalapeno pepper, minced (optional also de-seeded and de-veined)
• 1 tablespoon garlic, minced
• 1/2 teaspoon chili powder, ground
• 1/4 teaspoon ground red pepper (optional)
• 1/4 teaspoon ground pepper
• 1/4 teaspoon salt (to taste)
• 1 (15 1/2 ounce) can kidney beans, drained
• 1 (15 1/2 ounce) can cannellini beans, drained
• 1 (10 1/2 ounce) can condensed tomato soup
• 1 cup water (adjust if too thick)
• 1 teaspoon vinegar
• 1/2 teaspoon worcestershire sauce
• 3 tablespoons brown sugar
• 6 soft hamburger buns
• 2 tablespoons onions, minced (for topping)

Recipe

• 1 cook frankfurters, onions, celery, both kinds of peppers, and garlic in butter until franks are warmed and browned in the same saucepan.
• 2 add seasonings, remaining ingredients, including cooked macaroni to this mixture.
• 3 cover, and cook over low heat 12 to 15 minutes, stirring often.
• 4 serve on warmed buns, sliced in half, adding some extra minced onion to the top.