Prep the ingredients: Slice the hot dogs into ½-inch coins so they sear quickly and evenly. Rinse and trim the green beans, snapping off the stem ends. Pat the beans dry with a clean towel; this helps them blister instead of steam. If using canned green beans, drain them very well.

Start the skillet: Place a large, heavy skillet (cast iron if you have it) over medium-high heat. Add 2 tablespoons of the butter and let it melt until it foams and just begins to turn golden at the edges.

Brown the hot dogs: Add the sliced hot dogs in a single layer. Let them cook undisturbed for 2–3 minutes so the bottoms can sear and develop a deep golden brown color. Stir and continue cooking another 2–3 minutes until most sides are nicely browned and slightly crisp. This browning is where the smoky flavor builds.

Add the green beans: Push the hot dog coins to one side of the skillet. Add the remaining 1 tablespoon butter to the empty side. When it melts, add the green beans, spreading them out as much as possible. Let them cook without stirring for 2–3 minutes so they blister and get a few dark spots.

Pan fry together: Toss the green beans and hot dogs together in the skillet, coating everything in the buttery fat. Continue to cook, stirring every minute or so, for 5–7 minutes, until the beans are tender-crisp (or fully tender if that’s your preference) and glistening, and the hot dogs are deeply browned. Taste a bean and a hot dog coin; if needed, add a small pinch of salt, but remember the hot dogs and butter are already seasoned.

Serve: Spoon the hot dog and green bean mixture into two foil trays or directly onto plates. Scrape any buttery juices from the pan over the top so everything has that glossy, rich sheen. Serve hot, while the beans are bright and the hot dog coins are still a bit crisp at the edges.