Ingredients
4
4 servings
- •1 pound hot dogs
- •2 tablespoons unsalted butter
- •1 yellow onion, diced
- •1 fresh poblano chile pepper, diced
- •1 rib celery, diced
- •2 tablespoons minced fresh cayenne pepper, or other hot red pepper
- •salt and freshly ground black pepper to taste
- •1 tablespoon light brown sugar
- •0.25 cup ketchup
- •1 tablespoon Dijon mustard
- •0.5 teaspoon Worcestershire sauce
- •2.5 cups chicken broth, or as needed
- •2 (15 ounce) cans cannellini beans, drained and rinsed
- •0.25 cup sliced green onions
Instructions
- Lightly score hot dog skins from end to end on 4 sides. This helps keep them flat when they cook. Slice into 1/2-inch rounds.
- Melt butter in a large pot over medium heat. Add onions, poblano pepper, celery, and cayenne pepper. Season with salt and pepper. Cook and stir until vegetables are soft and onions are translucent, 5 to 7 minutes.
- Stir in hot dog slices and cook until heated through and fat from hot dogs mixes with butter, about 3 minutes. Add brown sugar, ketchup, mustard, and Worcestershire sauce; pour in chicken broth. Stir in beans. Increase heat to bring mixture to a simmer; reduce heat to low and cook until flavors mix, about 30 minutes. While beans are cooking, use a wooden spoon to crush some of them against the side of the pot to help thicken the stew. If mixture gets too thick, add more broth.
- Just before serving, stir in chopped green onions.
Nutritional Facts
Per 4 servings
- Calories: 653
- Carbohydrate: 49g
- Fat: 40g
- Fiber: 10g
- Protein: 22g
- Sugar: 14g
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