These hot dogs are delicious, definitely a step above those you buy in the grocery store and isolated soy free. These may have twice the calories of the store bought ones but they are almost twice the size.
I state to use Bush's beans for a reason, the flavor is perfect. I tried using other brands of canned beans and they just didn't taste the same.
|Servings 7||Serving Size 1 Hot Dog|
Open chili beans and reserve 2 tablespoons of the juice from the can and set aside. Then measure out 1/2 a cup of the beans and rinse and drain them and place in the food processor and pulse about 5 times to break the beans up. Save the rest of the beans to make chili dogs if you like, don't add them.
Now add the rest of the ingredients, including the juice you reserved from the beans, to this and process until forms a dough.
Separate the dough into an even 7 sections and roll them into hot dog shapes with your hands, approximately 5 inches long and 3/4 inch thick. Use the first one to gauge the size of the other ones. Create 7, 5 inch X 8 inch parchment paper sheets to roll the hot dogs in. Roll them up into the paper and pinch the ends shut. Place in a steamer for 45 minutes. You can make your own steamer if you don't have one by placing a stainless steel colander into a large pot with water in the bottom, and a lid on top. And you would cook them on medium to low heat. Bring water to a complete boil before placing the hot dogs in the colander. Make sure you don't put too much water in the bottom of the pot, so it doesn't wet the hot dogs. After cooking, let rest 10 minutes. If the hot dogs are stacked on top of each other, switch them around in the middle of cooking. Use the remaining beans for a chili dog.
These hot dogs can be frozen and microwaved for 1 minute while still frozen to heat.