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HATCH HOUSE HOT DOG

Serves: 4

INGREDIENTS

INGREDIENTS

  • 1 teaspoon Hatch House Blend, divided, plus extra for sprinkling
  • 1 teaspoon vegetable oil
  • 1 cup cooked pinto beans, drained and rinsed
  • 1 Tablespoon yellow mustard
  • 4 hot dogs
  • 4 slices bacon
  • 4 large hot dog buns or torpedo rolls (preferably not split)
  • 1 avocado, sliced
  • 1 fresh Roma tomato, diced
  • ¼ small red onion, diced

FEATURED PRODUCTS

INSTRUCTIONS

INSTRUCTIONS

  1. Heat ½ teaspoon Hatch House Blend with oil over medium heat 30 seconds. Add beans and cook, mashing into a paste until heated through, about 3-4 minutes, adding water if beans dry out.
  2. Mix mustard with ½ teaspoon Hatch House Blend and set aside.
  3. Light grill on medium heat. Wrap each hot dog in 1 bacon slice and grill, turning often, until bacon is cooked through and crisp on all sides, 12–14 minutes.
  4. Slice open buns, leaving ends intact. Gently toast on grill or in a 350°F oven until warm and lightly toasted, about 2 minutes on grill, 5 minutes in oven.
  5. Place one cooked hot dog into each bun. Spoon 1/4 beans on one side of each dog, and ¼ of mustard on other side of dog. Arrange avocado, tomatoes, and onion over hot dogs, then sprinkle with additional Hatch House Blend to taste.

FEATURED PRODUCTS

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Oxnard, CA 93030

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OFI_Logo

Olde Thompson Headquarters
3250 Camino Del Sol
Oxnard, CA 93030

otw.customer@ofi.com
1-800-827-1565 (Toll Free within the U.S.)

FOLLOW US

Facebook-f Instagram Linkedin-in

PRODUCTS
RECIPES
ABOUT
CONTACT
Private Label

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