Frank and Bean Casserole
|Vegetable oil||2 Teaspoon|
|Chopped green bell pepper||1⁄2 Cup (8 tbs)|
|Diced onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Chopped canned italian tomatoes||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||2 Teaspoon|
|Red wine vinegar||2 Teaspoon|
|Firmly packed brown sugar||1 Teaspoon|
|Powdered mustard||1⁄4 Teaspoon|
|Frankfurters||6 Ounce, cut diagonally into 1 inch pieces|
|Drained canned small white beans||4 Ounce|
|Shredded cheddar cheese||2 Tablespoon|
In 2-quart saucepan heat oil; add onion, green pepper, and garlic and saute until vegetables are lightly browned.
Stir in tomatoes, Worcestershire sauce, vinegar, sugar, paprika, and mustard; bring to a boil.
Reduce heat, cover, and let simmer, stirring occasionally, for 15 minutes.
Preheat oven to 450°F.
Add frankfurters and beans to saucepan and stir to combine; transfer mixture to 1-quart casserole.
Sprinkle with cheese and bake until cheese is melted, about 15 minutes.