Skip to main content
BROWSE

View Recipe

OCTO-DOGS AND BEANS

Active Time : 20 Minutes
Total Time : 20 Minutes
Serves : 4
INGREDIENTS
  • 4 bun length beef hot dogs
  • 1 can (15 oz each) Van Camp's® Pork and Beans
  • 4 leaves green curly leaf lettuce
  • Gulden's® Spicy Brown Mustard, optional
  • Cheese-flavored fish-shaped crackers, optional
DIRECTIONS

Lay one hot dog on cutting board. Starting 1 inch from one end of hot dog, slice hot dog lengthwise in half. Roll hot dog 1/4 turn. Starting 1 inch from same end, slice in half lengthwise again making 4 segments connected at top. Slice each segment in half lengthwise, creating a total of 8 "legs". Repeat with remaining hot dogs.

Fill medium saucepan 2/3 full of water; bring to a boil. Add hot dogs, cover, remove from heat and let stand 7 to 9 minutes. Heat beans according to package directions.

Place a lettuce leaf on each of 4 plates to create ‘sea foam’. Spread 1/3 cup beans on top of each leaf.

Drain octo-dogs. Arrange one octo-dog on top of each mound of beans. Make eyes on ‘heads’ of octo-dogs with 2 dots of mustard, if desired. Sprinkle with crackers, if desired.