COOKING DINNER IN MY CAR WITH MY CROCKPOT😁

Ingredients

• 12 pieces Mini Smoked Sausages (pre‑cooked, sliced into bite‑size pieces)
• 1 can Canned Chickpeas (15 oz, drained and rinsed)
• 1 can Canned Kidney Beans (15 oz, drained and rinsed)
• 1 can Canned Wax Beans (15 oz, drained and rinsed)
• 1 can Canned Green Beans (15 oz, drained and rinsed)
• 1/2 medium onion Onion (finely sliced; use sweet onion for milder flavor)
• 3/4 cup Granulated Sugar (provides sweet glaze)
• 1/2 cup Canola Oil (neutral‑flavored oil for the glaze)
• 1/2 tsp Salt (or to taste)
• 1/4 tsp Black Pepper (freshly ground if possible)

Instructions

1. Open and Drain Beans

   Use a can opener to open each can of chickpeas, kidney beans, wax beans, and green beans. Drain the liquid and rinse the beans under cold water.

   Time: PT5M

2. Slice Onion

   Peel half a medium onion and slice it very thinly so it softens quickly in the glaze.

   Time: PT4M

3. Make Sweet‑Savory Glaze

   In the mixing bowl combine 3/4 cup sugar, 1/2 cup canola oil, 1/2 tsp salt, 1/4 tsp pepper, and the sliced onion. Stir until the sugar begins to dissolve.

   Time: PT5M

4. Add Beans and Smokes

   Add all rinsed beans and the sliced mini smoked sausages to the bowl. Toss everything together until the beans are evenly coated with the glaze.

   Time: PT5M

5. Car‑Cooking Phase

   Cover the bowl with a lid or foil, place it in an insulated cooler bag, and set it in the car for the 35‑minute drive. The gentle heat of the car will allow the glaze to meld with the beans.

   Time: PT35M

6. Final Stir and Serve

   When you arrive, remove the bowl, give the mixture a quick stir, taste and adjust seasoning if needed, then serve warm or at room temperature.

   Time: PT2M

Nutrition Facts

Calories

260

Protein

10 g

Carbohydrates

30 g

Fat

12 g

Fiber

8 g