Hot dogs
2 pounds baby carrots
2/3 cup water
1/3 cup cider vinegar
1/4 cup soy sauce
1 teaspoon liquid smoke
1/2 teaspoon garlic powder
Boil carrots until barely cooked, about 10–15 minutes. Drain and rinse with cold water. Add to gallon ziplock bag. Whisk together marinade ingredients and pour over carrots in bag. Seal, place in dish, and refrigerate overnight, turning occasionally.
Beans
1 onion
2 cans beans
a few jalapeño slices, minced (optional)
1/2 cup ketchup
1/4 cup brown sugar
1/4 cup soy sauce
2 tablespoons molasses
1 tablespoon mustard
1/2 teaspoon liquid smoke
Sauté onion in water. Add remaining ingredients and simmer a few minutes. Drain and add carrot hot dogs (may reserve marinade and add a small amount to flavor beans to taste). Simmer 10–15 minutes.
Serves 6–8
Total time: 25 minutes day before + 25 minutes day of
Original recipe source
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Slow cooker instructions: Marinate carrots the night before according to instructions above. Add all ingredients for beans to slow cooker and cook on low for 4 hours. An hour before eating, add carrots.
Prep time: 25 minutes day before + 5 minutes day of
