You would never have caught me saying that I loved school lunches when I was growing up. The food that my mom, grandmothers, and aunts made at home was far superior to anything that was served to us at school. There were a couple of meals, however, that I did really like. One was maidrites (or sloppy joes or taverns--whatever you call them) and the other was beans and wieners. I know, I know. I suspect that most of the other kids thought what you're thinking because by the time I was in high school, we never had them anymore.
Beans and wieners were always served with a piece of delicious cornbread and a helping of canned pineapple. This combination never changed, and that was fine with me. These days, this is a meal that I make on one wood cookstove or another at least once a year using foods that I have canned on a wood cookstove.
In my previous post, I wrote about how to make homemade cornbread in a wood cookstove. While that is baking, I use the heat of the stovetop to make my beans and wieners.
In the picture below, you can see a home-canned jar of pork and beans processed on the Margin Gem last year that I wrote about in this post. The half-pint jar is extra tomato sauce from when we canned Homemade Heinz Ketchup last summer. You can read about that recipe at this post. The jar on the right is a pint of home-canned pineapple. I blogged about that here. If you've ever had home-canned pineapple, you'll never want to buy a can of it in a grocery store again. It is SO GOOD!
Of course, the remaining item in the picture is the package of hot dogs. I have to admit that, in my opinion anyway, the cheaper the hot dogs, the better the beans and wieners taste. I don't even want to think about why.
The home-canned pineapple sends this meal over the top, and I don't know why I don't make it more often.