This is a delicious, but very affordable dish. Scoring the hot dogs and broiling them elevates them to a whole new level, and the additional ingredients make for a scrumptious meal. This gluten-free recipe makes a filling single serving; you can easily scale it up to feed as many people as you wish! Each forkful of a bit of hot dog, cheesy bean mixture, guacamole, and sour cream will tantalize all of your taste buds.


• 2 nice, plump hot dogs 

• ½ cup of Randall Pinto Beans, not drained

• ¼ cup of mild salsa

• ¼ cup of sliced black olives (optional)

• A handful of rough cut (or simply grated) Monterey Jack cheese 

• A handful of shredded parmesan cheese

• ½ ripe avocado

• ½-1 tsp of onion salt (to taste)

• 2-3 heaping tsp of light mayonnaise or regular mayonnaise 

• 3 heaping tsp of light or regular sour cream 

Hot dogs:

  1. Score the hot dogs diagonally about ¼-inch deep, in one continuous motion from end to end, as you roll the hotdogs under a knife. 
  2. Place them in a small baking dish (ceramic or glass), and place the dish under an oven broiler set at 500 degrees F. They can also be cooked on a grill, of course. 
  3. Turn them once, when the first side’s skin has gotten a bit crispy—brown but not black. 
  4. Remove them from the heat once both sides are done.

Beans, guacamole, sour cream:

  1. While the hot dogs are cooking, mash the beans slightly with a potato masher. The goal is to have about half of the beans mashed, and the remainder unmashed.
  2.  Place the beans, salsa, and olives in a small non-stick frying pan on medium heat. Stir them together gently as they warm up, then cover them with the Monterey jack and parmesan cheese. 
  3. Place the frying pan under the broiler until the cheese is melted and just starting to brown.
  4. As the cheese is browning, mash the avocado with a fork on a small plate. Once mashed, sprinkle over the onion salt, then mix in the mayo with the fork.
  5. For the final dish, slide the bean/cheese mixture out onto the plate, smooth the avocado mixture over the bean/cheese mixture, add the hot dogs, then top with small scoops of the sour cream.

Recipe inspired by and picture courtesy of Randall Beans

One 48 oz jar of Randall Great Northern Beans can make four recipes. Here are three more recipes you could make with this same 48 oz jar of Randall Pinto Beans:

• Chicken Taco Soup with Pinto Beans

• Vegetarian Tamales with Pinto Beans

• Sweet and Spicy Pinto Beans