Ingredients
23 oz beef frankfurters, or turkey frankfurters, cut into ½-inch discs
16 oz baked beans, (2 cans)
8½ oz corn muffin mix
3 oz red onions, chopped
1 cup tomato sauce
1 cup cheddar cheese, grated
¾ cup milk
2 tbsp green onions, thinly sliced
2 tbsp unsalted butter, melted
1½ tbsp Worcestershire sauce
1½ tbsp olive oil
1 tbsp molasses
½ tbsp chili powder
1 pc egg
salt and ground black pepper, to taste
parsley, chopped
Preparation
Heat up a skillet with oil over medium heat. Add the frankfurters and saute until fully caramelized roughly 8 to 10 minutes.
Add onions and saute until translucent.
Add baked beans, tomato sauce, Worcestershire sauce, and molasses.
Bring the stew to a simmer, season with salt and pepper, and continue simmering until it has reduced by at least half and thickened for roughly 15 minutes.
While waiting, prepare your topping. In a mixing bowl, add the corn muffin mix, cheese, milk, green onions, melted butter, chili powder, egg.
Whisk until a batter is formed and set aside.
Preheat also your oven to 360 degrees F.
Transfer into a baking casserole of your choice.
Pour the batter on top and spread to cover all the spaces.
Bake in the oven until the topping turns golden brown, roughly 15 minutes.
Garnish with parsley and serve immediately.
