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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A friend of mine passed this along to me a few weeks ago, and I can't thank him enough. Served over rice, this makes a great meal by itself. And it's so quick and simple to make! Ingredients:
1/4 cup low sodium soy sauce |
1/4 cup brown sugar, packed |
1/3 cup water |
1 tablespoon ketchup |
4 garlic cloves, crushed |
1/2 teaspoon fresh ginger, grated |
1 (19 ounce) can kidney beans, rinsed and drained (or 2 cups cooked beans) |
2 teaspoons cornstarch |
1/4 cup water |
Directions:
1. Combine soy sauce, brown sugar, 1/3 cup water, ketchup, garlic, and ginger, and kidney beans in a saucepan. Bring to a boil over medium heat, stirring occasionally.
2. In a small bowl, dissolve cornstarch in 1/4 cup water, and add to the bean mixture. Cook, stirring constantly, for a couple of minutes, until heated through.
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