Take Me Out to the Ballgame: Boston Terriers Hot Dogs

Last week, on July 23 to be exact, Americans came together and dutifully celebrated National Hot Dog Day. It's only fitting that this dog gets its day during arguably its most popular season: summer.

Along with many other Americans, hot dogs have been a staple food in my life for at least 3 years (in dog years!). From kid-friendly (yet adult approved) dinners of mini frankfurters, to the simple, steamed hot dogs from the streets in Times Square, to jumbo-size hot dogs on humid nights at the ballpark - I've had a good dog or two in my day.

And frankly, there are numerous ways to arrive at a delicious hot dog. I prefer them simmered on the stove or charred on the grill. Although I'm certainly not a hot dog connoisseur like this guy who founded Hot Dog University, I've been on the hunt for a totally unique and delicious way to enjoy one.

Back before the Red Sox's season took a turn for the worst and we stopped watching baseball this season, Brian found a hot dog recipe called "boston terriers." I have not a clue why they're called that. Hot dogs simmering with white beans in a combination of onion, bacon, ketchup, brown sugar, mustard and cider vinegar doesn't exactly remind me of small black and white canines, but let's just go with it.

This hearty bean filling is enough to liberally top on 4-6 hot dogs, with a little bit leftover. The hotdog's most popular topping is mustard - a whopping 87 percent of adults lather their hot dogs with this somewhat pedestrian condiment, but I think the Boston Terriers are giving plain old mustard a run for its money.

Boston Terriers

  • 1 white onion, diced
  • 3 slices bacon, chopped
  • 1 cup white beans
  • ½ cup ketchup
  • ½ cup water
  • 1 tablespoon brown sugar
  • 1 tablespoon mustard
  • 1 tablespoon cider vinegar
  • 4-6 all-beef hot dogs
  • 4-6 potato style hot dog buns

1. Sauté onion with chopped bacon until cooked.

2. Mix in white beans, ketchup, water, brown sugar, mustard and cider vinegar. Add hot dogs and simmer until thick, about 15-20 minutes. Serve on toasted buns.


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