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Canola oil, for grill grate
1 tablespoon olive oil
2 to 3 slices of bacon, chopped
1 small onion, diced
1 (15-ounce) can small white beans, rinsed
4 Roma tomatoes, chopped
2 cloves garlic, chopped
2 tablespoons molasses
Kosher salt and freshly ground black pepper
2 teaspoons red wine vinegar
2 teaspoons Worcestershire sauce
8 hot dogs
8 hot dog buns
Ketchup, mustard and relish for serving
Set up grill for direct and indirect cooking and heat to medium.
Once hot, clean and lightly oil grates with canola oil.
Heat olive oil in a 9-inch cast-iron skillet over direct heat.
Add onion and bacon.
Cook, stirring occasionally, until bacon is browned and onions are softened.
Add beans, tomatoes, garlic, vinegar, Worcestershire and molasses.
Season with salt and pepper.
Transfer skillet to indirect heat.
Cook, stirring occasionally, until tomatoes break down, 15 to 20 minutes.
Remove from heat.
Grill hot dogs over direct heat, turning occasionally, until warmed through, 5 to 6 minutes.
Grill buns, if desired.
Serve hot dogs in buns with beans, ketchup, mustard and relish
“Works great on a grill or even indoors. Perfect for a summer backyard BBQ.” – Chef Rose
