6-8 hotdog links
6-8 hot dog buns – one for each link
2 8-ounce cans pork and beans
2 tablespoons dark brown sugar
1 cup sour cream
1-2 tablespoons fresh cilantro, roughly chopped
Cut hot dogs into 1-inch pieces. Sauté in a non stick pan until they begin to caramelize. Add pork & beans and brown sugar, cooking until beans are warm, stirring occasionally. Grill or toast buns. Place the toasted buns flat on a plate and scoop the hotdog/beans mixture onto the bread. Spoon about 1 teaspoon of sour cream on top of the beans. Garnish and flavor the dish with some sprinkles of freshly minced cilantro. Enjoy this open faced version of the classic hotdogs and baked beans.