A Hill of Beans & Weanies in the Crock

The Beans:

1 lb dried organic pinto beans
1/4 tsp. black pepper
2 scant tsp. salt
1 tsp. Grey Poupon Dijon mustard (or similar)
1/2 c. molasses
1 med. whole onion, peeled

Soak beans overnight. Drain and replace water. Gently simmer beans for 15 to 20 minutes. Place onion in crockpot. Drain beans and put on top of onion. Add salt, pepper, mustard and molasses dissolved in 1 1/2 cups of hot water. Add enough hot water to just cover top of beans. Cover and cook on high for 6 to 8 hours. Check and add water about every 3 hours, or when necessary.  (Done in almost 8 hours, 7 1/2.  I never added more water.)


The Weanies:

Applegate brand, "The Great Organic Uncured Beef Hot Dog" (6)  On the package it claims: "no nitrates or nitrites added" and "no antibiotics, added growth hormones or animal by-products" AND
"beef raised on sustainable family farms in a stress-free environment that promotes natural behavior and socialization."

Bring a pot of water to boil.  Add hotdogs.  Simmer.  Slice and add to beans.

Recommended:  One-cup serving, paired with sliced tomatoes.  Perhaps a pan of Boston Brown Bread.

UPDATE!  I omitted the recommended 1/4 cup of brown sugar from the original bean recipe.  However, upon tasting the second day I decided to add maple syrup.  Of course, it was even better this way.

UPDATE!  I used the 1/4 cup brown sugar, tarka beans, and cooked them on the stovetop for this round here in Budapest.  Also I used the immersion blender toward the end to blend just enough beans to make a thick sauce.  Very tasty.  This time I also "forgot" to serve the organic virsli (hot dog) and the kids were fine with it.  Definitely goes well with sliced tomatoes. (April, 2013)