Fried Veggie Dog & Pinto Bean Bake

Pan-fried veggie dog rounds baked with pinto beans in a smoky, savory sauce.

Ingredients

  • Veggie dogs (4)

  • Cooking oil (1 tbsp)

  • Cans pinto beans, 15 oz each, undrained (2)

  • Tomato paste (1 tbsp)

  • Yellow mustard (1 tbsp)

  • Soy sauce (1 tbsp)

  • Smoked paprika (1 tsp)

  • Garlic powder (1/2 tsp)

  • Sriracha (1 tsp)

  • Apple cider vinegar (1 tbsp)

Method

  • Preheat oven to 375°F (190°C).

  • Cut veggie dogs into rounds, about 1/2 inch thick.

  • Heat cooking oil in an oven-safe skillet or Dutch oven over medium-high heat.

  • Add the veggie dog rounds and fry until browned on both sides, about 3-4 minutes total.

  • Reduce heat to medium.

  • Stir in tomato paste, yellow mustard, soy sauce, smoked paprika, garlic powder, and sriracha.

  • Cook for about 30 seconds to bloom the spices and combine.

  • Pour in pinto beans including all the liquid.

  • Stir everything together and bring to a simmer.

  • Transfer the skillet to the oven and bake uncovered for 25-30 minutes, until the liquid has thickened and reduced.

  • Remove from oven and stir in apple cider vinegar.

  • Let it sit for a few minutes before serving.

Notes

If you don’t have an oven-safe skillet, fry the veggie dogs in any pan, then transfer everything to a baking dish before the oven step. Taste after adding the vinegar and adjust salt/sriracha as needed.