Make the zombie fingers.

Cut each hot dog in half crosswise.

Next, make the fingernails and knuckles.

For the fingernails, use a sharp knife to slice two small sides of the fingernail, then a straight slice at the top of the nail. 

Make a curved slice at the bottom. You should have a fingernail shape.

Take the knife and slice a very thin ‘fingernail’ off the top.

Now, the knuckles.

Use the knife to make 3 small slits slightly below the fingernail and another three just above the bottom of the finger. Set aside.

Make the stew.

Preheat the oven to 400 degrees.

In a large Dutch oven or oven-safe pot, cook the sausage over medium heat until no longer pink. Use a spoon to break up the pieces into small pieces.

Stir in the onions, bell peppers, and celery. Cook, stirring often, until the onions are translucent – about 5 minutes.

Add the garlic and cook another minute.

Stir in the tomatoes with their juice, paprika, chili powder, cumin, vinegar, Worcestershire sauce, molasses, barbecue sauce, ketchup, yellow mustard, and brown sugar.

Cook, stirring constantly, until the sugar has dissolved and the ingredients are fully combined.

Add the canned baked beans and mix well.

Gently fold in the zombie’s fingers.

Cover and bake the ‘stew’ for 45 minutes until the beans have thickened, the sauce has darkened in color, and the fingers have taken on some of the sauce color.

Ladle the stew into serving bowls and place two fingers on top of each bowl.

Serve hot.