Beans and Franks Pot Pie Recipe

Name: Beans and Franks Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbs. vegetable oil; 1 large onion, chopped (1 1/2 cups); 6 cups vegetarian baked beans (2 28-oz. cans); 6 tofu hot dogs, cut into 1/2-inch chunks; 2 tsp. mustard; 1 1/2 cups unbleached all-purpose flour; 1/2 cup fine yellow cornmeal; 1 1/2 Tbs. sugar; 1 1/2 tsp. baking powder; 1/2 tsp. baking soda; 4 Tbs. cold unsalted butter, cut into 1/4-inch pieces; 3/4 cup buttermilk

Servings: persons

1 Tbs. vegetable oil
1 large onion, chopped (1 1/2 cups)
6 cups vegetarian baked beans (2 28-oz. cans)
6 tofu hot dogs, cut into 1/2-inch chunks
2 tsp. mustard
1 1/2 cups unbleached all-purpose flour
1/2 cup fine yellow cornmeal
1 1/2 Tbs. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
4 Tbs. cold unsalted butter, cut into 1/4-inch pieces
3/4 cup buttermilk

1
In 4-quart Dutch oven or flameproof casserole, heat oil over medium heat.
2
Add onion and cook, stirring often, until softened, about 8 minutes.
3
Stir in beans, tofu dogs, mustard and salt and pepper to taste.
4
Reduce heat to low and cook, stirring occasionally, while you prepare topping.
5
Preheat oven to 400uF.
6
In medium bowl, mix flour, cornmeal, sugar, baking powder and baking soda.
7
Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
8
Make well in dry ingredients.
9
Add buttermilk all at once.
10
Stir just until mixture is blended and dough pulls together.
11
Let dough sit 2 minutes.
12
Dust dough with flour and transfer to floured work surface.
13
Knead 4 or 5 times, then pat into circle as large as the top of Dutch oven.
14
Using sharp knife, cut dough into 2-inch squares.
15
Place dough squares over hot beans.
16
Bake until topping is lightly golden, about 20 minutes.
17
Let cool at least 10 minutes before serving.

2049

kcal

Calories

145

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 Tbs. vegetable oil, 1 large onion, chopped (1 1/2 cups), 6 cups vegetarian baked beans (2 28-oz. cans), 6 tofu hot dogs, cut into 1/2-inch chunks, and more.

Yes, Beans and Franks Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Beans and Franks Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions