Boston Dog

Hot Dogs

• 4 ounces Applegate Naturals^® Sunday Bacon^® Brand
• 1 package Applegate Organics^® The Great Organic Uncured Beef Hot Dog^™ Brand
• 1 package hot dog buns, toasted
• Boston Baked Beans (see recipe below)
• 1 yellow onion, finely chopped

Boston Baked Beans

• 4 slices Applegate Naturals^® Sunday Bacon^® Brand , chopped
• 1 yellow onion, finely chopped
• ½ cup mild molasses
• 2 tablespoons spicy brown mustard
• 8 cups water
• 1 pound dried navy beans, rinsed and picked over
• 2 teaspoons salt
• 1 tablespoon brown sugar
• 1 tablespoon apple cider vinegar

Bacon

1. Cook the bacon until crisp, according to package instructions.
2. Remove from heat, drain briefly on paper towels, then crumble with your hands or finely chop.

Hot Dogs

1. Grill the hot dogs to desired doneness.
2. Arrange hot dogs in toasted buns and top with baked beans, chopped onions, and crumbled bacon.

Boston Baked Beans

This makes a lot of beans, more than you’ll need for 1 package of hot dogs. Happily, they freeze beautifully.

Makes about 6 cups

1. Preheat the oven to 300°F.
2. Cook the chopped bacon in a large Dutch oven over medium heat, stirring occasionally, until fat is rendered and bacon is lightly browned, about 7 minutes.
3. Add the onions and cook, stirring occasionally, until softened, about 8 minutes.
4. Stir in the molasses, mustard, water, beans, and salt.
5. Increase heat to medium high and bring to a boil.
6. Cover the pot and put in the oven.
7. Cook, covered, until beans are tender, about 4 hours.
8. Uncover the pot and continue to cook in the oven until liquid is reduced and syrupy, 1–2 hours.
9. Remove from the oven and stir in the brown sugar and vinegar.
10. Taste and adjust the seasonings. Serve warm.