Franks & Beans Recipe

Prepare kielbasa

Preheat oven to 375°F (190°C). Slice the kielbasa into 1/2-inch thick coins or lengthwise into 1/2-inch strips, depending on preference. Pat dry with paper towel.

Sear kielbasa

Heat a large ovenproof skillet over medium-high heat. Add 1 tsp olive oil and 1 tbsp butter. When butter foams, add kielbasa slices in a single layer (work in two batches if needed). Sear 2–3 minutes per side until browned and caramelized. Season with 1/4 tsp black pepper. Remove from heat.

Top with cheddar

Scatter 1 cup shredded sharp cheddar over the hot seared kielbasa in the skillet. Place the skillet in the preheated oven for 5–7 minutes, just until cheese melts and becomes gooey. Remove and set aside, leaving kielbasa in the pan to keep warm.

Sweat onion

While the oven is preheating and kielbasa cooks, heat a medium saucepan over medium heat and add 1 tsp olive oil. Add 1/2 cup finely diced yellow onion and cook, stirring, until soft and translucent, about 4–5 minutes.

Build the sauce

Add 2 tbsp brown sugar to the softened onion and stir 1 minute to melt. Add 2 cups canned baked beans, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1/2 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine.

Simmer

Bring the bean mixture to a gentle simmer, reduce heat to low, and cook 8–10 minutes, stirring occasionally, until slightly thickened and flavors have melded. Taste and adjust seasoning (add a pinch more salt or a little more vinegar if you want brighter acidity). Keep warm until assembly.

Prep focaccia

If using a whole loaf, slice the focaccia into 1-inch thick slices or split horizontally if you prefer open-faced. Place slices on a baking sheet.

Make garlic oil

In a small bowl mix 3 tbsp olive oil with 3 minced garlic cloves, 2 tbsp chopped fresh parsley, 1/2 tsp flaky sea salt and 1/4 tsp freshly ground black pepper. Let sit 2 minutes to mellow and infuse.

Toast focaccia

Brush the garlic oil evenly over the focaccia slices. Toast in the 375°F (190°C) oven for 6–8 minutes until edges are golden and garlic is fragrant. For a crisper finish, broil 1 minute at the end—watch closely to avoid burning.

Plate: Spoon a generous portion of the warmed baked beans onto the plate first or into a shallow bowl.

Arrange 4–6 melted cheddar kielbasa pieces atop or beside the beans so the cheese melds with the beans slightly.

Serve the toasted garlic focaccia on the side for scooping. If using pickled jalapeños, scatter 2 tbsp over the beans or kielbasa for heat, and finish with 1 tbsp chopped fresh chives for color.

Optional finishing: drizzle a little extra olive oil over the focaccia or a small spoonful of the bean sauce over the focaccia before serving.