Hungry Tonight!

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Sometimes it's so simple, but scary good. Have no idea, but after making chicken parmesan for my family last night with a good hearts of romaine salad, asparagus and a nice shallotl-balsamic vinegar dressing, tonight I was going crazy for franks and beans. But sometimes it's so good you go crazy. Fresh garlic, two heads, with two diced slices of salt pork, a diced onion, four diced plum tomatoes, a pound of sliced BallPark beef franks--if you are from New York it can be Nathans or BallPark, or Hebrew National, but everything else is fake--then two cans of good Bush's original baked beans, cracked black pepper, good sea salt, three or four ounces of a biting bar-be-que sauce, a couple of ounces of good mustard, and then, after an hour, a full portion of cilantro. If it gets tight, add vegetable stock, preferably organic, and then finish with diced sharp cheddar. Now that is franks and beans. And even people from Boston, including Agurkis, are going to agree that it smells and tastes like heaven on a fork.