Sweet & Sour Kidney Beans |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A meatless meal that is quite yummy and very healthy. Ingredients:
1 (8 ounce) can unsweetened pineapple chunks |
1/4 cup packed brown sugar |
1/4 teaspoon ground ginger |
1/4 cup white vinegar |
2 tablespoons soy sauce |
1 medium onion |
1 medium green pepper |
1/2 medium sweet red pepper |
1/2 cup carrot |
1/4 teaspoon garlic powder |
32 ounces canned kidney beans |
1 large tomato |
1 tablespoon cornstarch |
Directions:
1. Drain pineapple & reserve juice, set aside.
2. In a bowl combine brown sugar, corn starch and ginger. Add enough water to reserved pineapple juiice to measure 1/2 cup, stir into corn starch mixture until smooth, add vinegar and soy sauce. Set aside.
3. In a large skillet coated with nonstick spray, stir fry onion (cut in wedges), peppers (cut into 1 inch pieces) til crisp tender. To prevent burning, you may need to spray several times. Add garlic powder and stir fry a minute or so longer.
4. Add the tomato, kidney beans and reserved pineapple, cook and stir for 2 to 3 minutes or until heated through.
5. Stir soy sauce mixture into mixture, cook until thickened.
6. Serve over rice if desired.
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