Tuesday, October 7, 2008

Beanie Weanies

I don't know about everyone else, but I seriously loved Beanie Weanies when I was growing up.  And it's been way too long since I've eaten any.
This version is ever-so-slightly more grown up, but still pleased my favorite 8 year olds tonight.  At first they said, "Oh no. [insert sad face] Are those carrots?"  Then a quick, "No!  Those are hotdogs!  Yes!"  

I cooked the navy beans in the crock pot overnight with ketchup, molasses, maple syrup, mustard, a chopped onion, salt, and (my secret ingredient) sun-dried tomatoes.  The sun-dried tomatoes make a good rich and salty substitute for the bacon usually found in this dish.  I started off my day with these beans over toast with tons of Earth Balance.  

Then at dinner time I fried up some tofu pups (wheat free!) and added them to the reheated beans.  On the side we had some gluten free biscuits that I had stashed in the freezer and some quickly roasted onions, carrots, and green beans.  And the glowing beam of light on the plate is an heirloom tomato from the garden drizzled with garlic vinaigrette.

6 comments:

aTxVegn said...

I used to love beanie weenies too! Cute idea.

Lisa -- Cravin' Veggies said...

Excellent! We love them too!

vegannifer said...

Oh, yes! Beanie weanies are a classic. Your sundried tomato tip is a great one. Thanks!

allularpunk said...

add me to the list of beanie weenie lovers! i made some a few months ago while 'camping' in my living room. it was great.

Erin said...

What a great dinner! I make beanie weenies whenever I have a leftover veggie dog or two, but usually the lazy way with canned baked beans.

VAGITARIAN said...

Hey, I love weenie beanies too! Maybe we should all eat some FUCKING MEAT!