this post may contain affiliate links. Please read my disclosure for more information.


Beans and Franks - TSLC

How many times have you said,  “I wish I knew what to “fix” for supper?”  This recipe for beans and franks is easy and made with a few more ingredients than just plain old beans and franks. We love this with cornbread muffins. Children will like it, too.  There are lots of days when I have to throw something together for a quick meal and this is a favorite.

2 (15 ounce) cans pork-n-beans, drained

1 (1 pound) package franks, cut up

3 tablespoons butter

1/2 cup chopped purple onion (can use green onion or regular onion)

1/2 cup chopped green pepper

1 (10 ounce) can diced tomatoes with green chilis, drained

1 tablespoon spicy brown mustard

1 teaspoon Worcestershire sauce

2 tablespoons molasses

1/3 cup brown sugar

1/2 teaspoon oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

Shredded cheddar cheese, Optional

Melt the butter in a skillet on top of the stove.  Brown green pepper, onions, and cut up franks.  Add the drained pork-n-beans, drained diced tomatoes with green chilis, mustard, Worcestershire sauce, molasses, brown sugar, oregano, salt and pepper.  Simmer about 20 minutes. Can sprinkle on shredded cheddar cheese either while still in the skillet or individual servings.   Makes about 6 servings.  Enjoy!



If you like this recipe, you might also like my recipe for Cheesy Smoked Sausage Pasta Skillet.

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. 

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 20,000 e-mail subscribers and they are always the first to know about any new posts.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.


  1. I’m thinking about making this, would it be served with rice, noodles?

    • The Southern Lady says:

      I would serve with a green vegetable like broccoli and fried apples, corn, cornbread but you could serve with rice, too.

  2. Ramona Evers says:

    I make one similar to this. I use pork and beans, ring sausage, a little molasses and ketchup. I brown the sausage first then add the rest above. When it is all heated, I add a can of sliced peaches. My family really likes this. With bread, butter and jelly, it makes a quick last minute meal.

  3. I love beans and franks. I make this, but don’t add the canned tomatoes. ( hadn’t thought about doing so). I’ve always added catsup. Will have to try it with the canned tomatoes. We like to eat ours with Fritos.

  4. Can you make this in the crock pot as well??

    • The Southern Lady says:

      I think you could Terry but I have not tried it. I just throw it together in such little time I have never done it in the crockpot.

  5. Mara Jane Fisk says:

    This looks really good. With the approach of colder weather, dishes like this look particularly appealing.
    I have a question, however….how would one best turn this into a casserole to cook in the oven. And, at what temperature and how long?

  6. YUMMM! My hubs would love this (his ‘nickname’ is Bean=)

We enjoy your comments but due to the large volume we must delete comments often. We try to do this weekly and sometimes more often. Positive comments about a recipe you tried and loved are always welcome. Thank you so much for commenting here.