In honor of Allie going off to college in a couple of months, I made hot dogs in her honor... or more accurately, in honor of Boston University. We went to her grandparent's house and had a hot dog lunch with them - and I made a recipe based on the Food Networks, Boston Terrier's Recipe.
The hot dog topping is a modified baked bean recipe -- a tribute to Boston's bean-town moniker and BU's mascot, the terrier. The topping is quite tasty, a sweet and sour topping, served warm. The onion and bean combination are sweetened with a spoonful of brown sugar - reminiscent of baked beans. But, unlike baked beans, this topping uses large cannellini beans (the white ones). They maintain their shape and are a good texture. This topping is best made at least one day ahead.
1 large Vidalia onion or a sweet onion like Walla Walla
1 T butter
12 slices bacon, cooked crisp not burnt
16 oz can cannellini beans, drained and rinsed
1 cup ketchup
1 heaping tablespoon brown sugar
1 T apple cider vinegar
Peel and slice onion. Chop lightly.
Melt butter in a medium saucepan. Add onions and cook until translucent about 5 minutes. Stir in ketchup, sugar and vinegar. Add chopped bacon and cook for 8 minutes on a low simmer. Cool and place in fridge until ready to use. It is best used the next day.
When ready to serve, heat on stove or in the microwave. Serve in a hot dog bun on top of a hot dog.