Ingredients
Refried Beans:
1 Tablespoon olive oil
1/2-1 jalapeño, diced
1/2 medium size onion, chopped
2 garlic cloves, grated or minced
Salt
1 teaspoon ground cumin
Juice of 1 lime
Couple shakes of hot sauce, such as Frank’s RedHot
1, 16.oz can spicy vegetarian refried beans
Roasted Tomato Salsa:
6 ripe tomatoes, halved
1/2 onion, cut in wedges
2 garlic cloves, smashed
Olive oil, to drizzle
Salt and pepper
3 Ancho, Pasilla, or New Mexico red dried chiles, stemmed, seeded, and toasted
1/2 - 1 Tablespoon honey
1-2 Tablespoons cider vinegar
1/2 teaspoon ground cumin
Pinch of all spice
8 hot dogs, such as Hebrew National, cooked in water or on a grill or griddle
8 soft hot dog buns, such as King’s Hawaiian
White onion, chopped and rinsed
Pickled jalapeño pepper rings
Directions
For the beans, place a medium size skillet or sauce pot over medium heat and add olive oil. Add the jalapeño, onion, and garlic and season with salt. Let cook out until softened. Stir in about 1/2 cup water and let cook until evaporated. Add in the cumin, lime juice, Franks RedHot. Mix in the beans. Reconstitute with 1/4-1/2 cup water as needed until spoonable.
For the roasted tomato salsa, preheat oven to 375°F.
Place the tomatoes, onion, and garlic on a baking sheet. Season with salt and pepper, drizzle with olive oil, then place in oven for 45 minutes to an hour, or until vegetables are charred and falling apart.
While the tomatoes are cooking, place the peppers in a small sauce pot and cover with chicken stock or water. Bring to a boil and let simmer for about 10-15 minutes. Move the peppers to a food processor and puree. Add the honey, vinegar, cumin, all spice, and tomatoes and puree until a jammy consistency is reached. Season with salt and pepper.
Prepare hot dogs by either grilling or cooking in water. Spread some refried beans on one side of the bun, place a hot dog on top, and top with jam, pickled jalapeños and white onion.
This recipe courtesy of our Feedback House sponsors, Hebrew National.
