In a mixing bowl, combine the ketchup, brown sugar, mustard, Worcestershire sauce, and ground black pepper. Stir until the brown sugar is fully dissolved and the mixture is smooth. This creates a concentrated seasoning base that will distribute evenly throughout the beans and prevent the sugar from scorching on the bottom of the dish.

In a skillet over medium-high heat, cook the bacon pieces until they're golden and crispy, about 5-7 minutes. Transfer the cooked bacon to a paper towel-lined plate to drain. Reserve about 1 tablespoon of the bacon fat in the skillet—this adds incredible depth to the dish. I like to render the bacon first because it seasons the fat, which you'll use to toast the hot dogs and gives everything a richer flavor.

Using the same skillet with the reserved bacon fat, sauté the hot dog coins over medium-high heat for 2-3 minutes, stirring occasionally, until they're lightly browned on the edges. This step caramelizes the surface of the hot dogs and deepens their flavor, preventing them from tasting bland when combined with the beans.

Pour the canned beans in tomato sauce into an oven-safe dish or pot. Add the toasted hot dogs from Step 3 and the flavor base mixture from Step 1, stirring gently until everything is evenly combined. Top with the crispy bacon pieces from Step 2, distributing them evenly across the surface.

Transfer the dish to a preheated 350°F oven and bake for 30 minutes, until the edges are bubbling and the flavors have melded together. I prefer baking over boiling because the gentle, dry heat allows the sauce to thicken and concentrate, creating a more cohesive dish rather than a soupy one.

Remove the dish from the oven and let it rest for 2-3 minutes. This allows the sauce to set slightly and makes the dish easier to serve without it being too runny. Give it a gentle stir and serve warm.