I usually prefer to buy my carrots whole with the skin still on. They cost less per pound and seem to taste better even if they require peeling, slicing and dicing. But when baby carrots were $.49/lb. recently I bought a couple bags.
Seeing the last bag in the crisper drawer with its freshness clock ticking, I decided to try something…and Beanie Ca’Weenies were born.
I started by stirring up some basic baked beans (not sure I should call them that. No ove was involved, but simmered beans just doesn’t sound right.)
The onion and jalapeno were dry sautéed.
Till it smelled like walking past a food truck.
Then the beans and sauce ingredients were added and the mixture was covered and left to simmer.
Meanwhile over in the refrigerator, the baby carrots had been marinating since the night before. Out came ‘the George,’ and the were lined up on the preheated grill. The lid came down and the timer was set for ten minutes. The goal – cute little grill marks. Goal achieved.
The cute little Ca’Weenies were added to the beanies.
“Tasty,” I said.
“Very tasty,” I said the next day when I had leftover Beanie Ca’Weenies in my lunch.
“I smell barbecue” said someone in the next cube over.
#potluckpossibilities #funsummersidedish
Beanie Ca’Weenies
Adapted from two Happy Herbivore recipes, combined as a fun remake of a classic (but not gourmet) dish.
YIELD 6 side servings
Beanies:
1/2 onion, diced
1/2 jalapeno, very finely diced
15 oz can Navy beans, drained but not rinsed
4 T catsup
2 T soy sauce
2 t prepared mustard
4 T real maple syrup
Few drops liquid smoke
Dash of your favorite hot sauce (I’m partial to Tabasco Chipotle)
Salt and pepper to taste
Weenies:
1 lb bag baby carrots
1/4 c cider vinegar
1/4 c water
2 T soy sauce
1/4 t garlic powder
1/2 t liquid smoke
INSTRUCTIONS
Night before – Bring pot of water to a boil. Add carrots and reduce heat to medium. Cook for 10 minutes. Goal is to just barely cook the carrots, not to mush them.
Put vinegar, water, soy sauce, garlic powder, and liquid smoke in gallon size ziplock bag.
Drain carrots. Rinse in cool water. Add to zip-lock bag that is full of marinade.
Place zip-lock bag in a 9×9″ pan and refrigerate overnight or up to 24 hrs. The longer the marinating is, the stronger the vinegar taste becomes.
Serving day – Dry sauté onion and jalapeño till onion is translucent and till the mixture smells really good. Add remaining Beanie ingredients and bring to a boil. Reduce heat to low. Cover and allow to simmer for about 20-30 minutes.
Drain marinaded baby carrots, saving marinade.
Preheat ‘George Foreman’ type grill for 5 minutes.
Place drained carrots on hot grill, placing so as to create grill marks. Pour reserved marinade over carrots. Lower the grill’s lid and let cook for about 5 minutes, or till desired grill marks appear.
Add Weenies to Beanies. Toss together and serve.
Kid Tips – If preparing for young children, may want to eliminate jalapeño and hot sauce, may also want to chop onion very finely.
