In a deep frying pan, empty can of Van Camp beans. Lightly rinse can into the beans. With cooking spoon, spread beans to warm over medium-low heat. Do not allow to simmer, yet. If it begins to simmer, just lower heat slightly to maintain heat.

Rinse kidney beans by small handfuls until they are no longer slimy or goopy in any way, adding each handful to the center of the top of your Van Camp's.

Mix in kidney beans AFTER you do what ever it is you do with used cans.

Cut off the absolute tips of the green onion; you're going to use the white section as well. Slice green onion into thin circles and discs, as you would with chives on a baked potato.

Make sure the cuts are complete, and add to the center top of the beans, raising the temp halfway to medium. Do not stir yet!

Grate peeled carrot directly over pan. This allows the carrot juice to add another layer of sweet, and uses the whole carrot. The idea is to make pieces small enough to become tender without over cooking the beans. Plus it adds nutrition and reduces mess. ;)

Gently stir, evenly distributing the ingredients. I prefer to let the carrots stay closer to the center, so they are the main ingredient getting the majority of the heat. I live with pickey eaters who are big on consistency, so you might mix more than me.

Bring to simmer over medium heat, stirring twice.

Grate radish into pan, all the way to the tip. Stir in immediately. Add water to slightly cover ingredients, return to heat.

Bring to gentle boil over medium heat for five minutes.

Reduce to low simmer for remainder of cook time, our until carrots are tender enough for your liking. Remove from heat, and allow to cool slightly.
Spoon and serve!