Harvey Franks & Beans Recipe

Soak the beans (if using dry)

Rinse the dry beans and remove any debris. Place beans in a large bowl and cover with cold water by about 2 inches (about 6 cups). Soak for at least 6 hours or overnight. For a quick soak, bring beans and water to a boil for 2 minutes, remove from heat, cover and let sit 1 hour, then drain.

Cook the beans

Drain soaked beans and transfer to a large pot. Add 8 cups fresh water and the bay leaf. Bring to a gentle boil, then reduce heat and simmer, partially covered, until beans are tender but not falling apart, 45–75 minutes depending on age of beans. Skim foam as needed. When tender, drain, reserving about 1 cup of the cooking liquid; discard bay leaf.

Make the sauce base

While beans cook (or after), heat 2 tbs olive oil in a wide heavy skillet or saucepan over medium heat. Add the chopped onion and a pinch of salt and sweat until translucent and soft, 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Stir in the tomato paste and cook 1–2 minutes, stirring, to caramelize slightly.

Combine sauce ingredients

Add the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, dry mustard, salt and pepper to the skillet. Stir to combine, bring to a gentle simmer and cook 4–6 minutes to thicken and meld flavors. If sauce becomes too thick, add up to 1/2 cup reserved bean cooking liquid to reach a saucy consistency.

Finish the beans

Add the drained cooked beans to the sauce and gently fold to coat, adding up to 1/2 cup more of the reserved cooking liquid to loosen the mixture if needed. Simmer together over low heat for 10–12 minutes so the beans absorb the sauce. Taste and adjust salt, pepper, or sweetness as desired.

Prepare the franks

Slice each frankfurter in half lengthwise (or leave whole if preferred). In a medium skillet, melt 1 tbs butter over medium-high heat. Add the franks cut-side down and sear until browned and heated through, about 3–4 minutes per side for halved franks. If using smoked sausages, cook until nicely caramelized and internal temperature reaches safe level.

Warm the mustard

Warm the yellow mustard in a small saucepan over low heat for 1–2 minutes or simply microwave briefly to loosen; this step mellows the sharpness and helps it glaze the franks when serving.

Assemble and garnish

Spoon a generous portion of the Harvey Franks & Beans mixture onto a plate or into a bowl. Lay 1–2 browned frank halves on top (or place inside toasted buns). Drizzle warmed mustard over the franks, sprinkle with chopped parsley and optional green onions. Serve immediately with pickles or relish on the side.

If using buns, toast them lightly in the skillet after cooking the franks for 30–45 seconds per side in the butter or under a broiler until golden. Spoon beans into buns, add franks, top with mustard and garnish.