1 (16 ounce) can green beans, drained
1 (16 ounce) can sliced carrots
1 (4 ounce) can red beans and rice
3 tablespoons soy sauce
1/2 cup vegetable oil
1 tablespoon hot pepper sauce
Mix together green beans and carrots. Spread over a large baking sheet.
Cover vegetables with a large potable dish and place in the refrigerator overnight. Heat oil in a large skillet over medium heat. Saute vegetables until transparent, stirring once.
Drain excess liquid from skillet and add to vegetables and stalks. Stir until vegetables are completely covered. Return vegetables to skillet and add sauce. Heat over medium heat and add oil. Bring to a boil, stirring occasionally. Continue cooking until thickened, stirring often. Pour over vegetables and stir.
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