So when you find yourself with hot dogs and no buns, and a few other ingredients you have a filling meal for a large family.

Hot Dog Cassoulet (or Hot Dog Casserole)

Ingredients:

1 medium-large onion, chopped
2 Tbsp vegetable oil
1/2 tsp Adobo seasoning
2 pounds Heirloom potatoes, cut in half (any potatoes will do; cut into 2-bite sized pieces)
1 pound Beef Franks (I like Hebrew National), cut into bite sized pieces
32 oz vegetable stock
1/2 tsp oregano
pepper to taste
1 can kidney beans (can also use pinto or black beans)
12 slices bacon (about 12 ounces), cooked, drained and chopped
(Optional accompaniment: sour cream)

Directions:
In a large sauce pan, saute the onion in 2 Tbsp oil and Adobe seasoning until translucent but not brown. Turn heat down to low simmer and add vegetable stock, potatoes, hot dogs, oregano and pepper. Cover pot with a lid and turn heat up so that the liquid is at a full boil. Cook a full 12 minutes or until potatoes are cooked and liquid has reduced to half. Bacon can be fried up during this time. At the end of 12 minutes, add the kidney beans and reduce heat to simmer. Cook another 3-4 minutes or until liquid has thickened a bit.

To serve, spoon the cassoulet onto a wide serving dish. Sprinkle bacon pieces on top. Sour cream should be on the side. It is eaten “as is” with a crusty French baguette for dipping into the sauce.

To complete the meal, a fresh tossed garden salad (mixed greens) with a sweet-savory dressing such as French or Honey Dijon would balance out the starch-protein cassoulet. Cabbage salad (or cole slaw) also goes very well with this dish.

Hope you enjoy! I know we do.