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Paleo “Not Beanie Weenies” Recipe – Guest Post from

Louise Hendon | March 3
Not Beanie Weenies Recipe Guest Post

Prolific Paleo authors Matthew and Stacy are parents of three boys and have found a great balance between healthy nutrition and delicious food for their entire family. After myriad health problems, they began their Paleo journey in 2010 and have never looked back. Check out their blog Paleo Parents to read more about their story, access plenty of amazing recipes, and discover their e-books and print books. Their newest book, Real Life Paleo, was published in 2014 and is available on Amazon (read our recent review here). You can also connect with the Paleo Parents via Facebook, Twitter, Pinterest and Instagram.

If you enjoy the recipe shared below, we highly recommend that you pick up a copy of our book, Real Life Paleo today! Individuals and families alike are not only finding new, delicious recipes to add to their weekly rotation, but practical tips and tools on how to make paleo a lifestyle, and not a diet!

Not Beanie Weenies – Egg-Free, Nut-Free, Under 30 Minutes, One Pot

Beanie Weenies from Real Life Paleo by Paleo Parents


Not Beanie Weenies – Egg-Free, Nut-Free, Under 30 Minutes, One Pot

  • Author:
  • Prep Time: 5 mins
  • Cook Time: 35 mins
  • Total Time: 40 minutes
  • Yield: 4 servings



  1. In large saucepan, melt the lard over medium heat. Add the onion and sweet potato, and sauté for 7 to 10 minutes or until the onion is translucent and the sweet potato begins to soften.
  2. Add the salt, tomato paste, and molasses, if using, and stir for 3 minutes. The result at this point will be a thick sauce.
  3. Pour in the tomatoes with their juices and water and reduce the heat to medium-low. Simmer, covered, for 15 minutes until the “bean” sauce thickens the sweet potatoes are tender.
  4. Add the hot dog slices and cook for 5 minutes, until heated through. Spoon into bowls and serve. This dish keeps well chilled and reheats perfectly for lunches all week long.


If sauce gets too thick before the sweet potatoes are cooked through, add ¼ cup of water at a time until you achieve the desired consistency. If the sauce is too watery, remove the lid and let it cook down to the desired consistency.