1. Preheat the oven to 350 degrees. Rinse and drain beans.
Sauté chopped onion in a bit of butter to bring out the full flavor. If you’re making hot dog “fingers”: cut hot dogs in half and use the rounded end as a “fingertip.” Simply carve out a U-shaped “nailbed”.
2. Combine all of the ingredients in a 1-1/2 quart casserole dish. Bake uncovered for 50 minutes at 350 degrees.
Makes great leftovers! Serve with a fresh green salad, topped with hard boiled Organic Valley Eggs and your favorite organic salad dressing.