Today is more cassoulet than casserole, of course. That one word: “casserole” seems time-stamped forever, Donna Reed, non-chef aprons, the short frilly ones, the 21 inch waists, the lacquered yet lovely hair…that’s a casserole. Cassoulet, that’s Daniel Boulud.
Daniel, stop reading this instant! (That was rather delusional, as if he would have ever been reading this drivelish….and speaking of extinct words, or more accurately, words whose meaning have defiantly changed: BEANS. These are lentils, good carbs, vegan nutrition. But those are the “new” beans.
RetroCookGirl is a vintage cook and we are returning with her to the old beans. The beloved Heinz 57 beans, the ones that cause gastric…uh…changes in certain people. Deep brown, saucy and a perfect “frank” companion in the following recipe, so easy you could write it yourself.
- Cut five hot dogs into slanted (for a cute effect for the kids) chunks, slice very thin for a more “new wave/Bean Cinema” feel (only kidding, there is no Bean Cinema, except those which make foolish jokes about gastric disturbances from beans) and perhaps a more accessible feel for adults and grill, fry or microwave depending on your mood, time available and philosophical outlook.
- Take three cans of Bush’s Baked Beans or Heinz 57 Baked Beans or some competitor (go Underdog!) and heat as directed on retro-looking can.
- Once franks (or hot dogs) are sufficiently warmed, find a casserole dish or some other oven-happy deepish dish.
- At will, whim, otherwise, with an absent-minded air, mix franks and beans together.
- Bake in oven to taste. Fifteen minutes, tops and you’ve time-traveled to 1961/
