Sweet-Sour Kidney Beans
Ingredients20 m servings
- Drain pineapple, reserving juice. Set pineapple aside. In a bowl, combine the brown sugar, cornstarch and ginger. Add enough water to reserved juice to measure 1/2 cup; stir into cornstarch mixture until smooth. Add vinegar and soy sauce; set aside.
- In a large nonstick skillet or wok coated with nonstick cooking spray, stir-fry the onion, peppers and carrot until crisp-tender. Add garlic; stir-fry 1 minute longer. Add the beans, tomato and reserved pineapple. Cook and stir for 2-3 minutes or until heated through. stir soy sauce mixture and add to bean mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice if desired.
- Nutritional Analysis: One serving (1-1/4 cups stir-fry mixture, calculated without rice) equals 336 calories, trace fat (trace saturated fat), 0 cholesterol, 688 mg sodium, 70 g carbohydrate, 14 g fiber, 16 g protein.
ReviewsRead all reviews 6
This recipe was fantastic. I didn't use the peppers, but I added some broccoli and celery. I served it on top of some hot spaghetti squash. (To prepare, puncture a few holes in a whole spaghe...
Very good! Nice proportions. The only thing I added was a little cayenne. Sweet, sour & spicey. We will be making this again & again.
This dish was wonderful. I love sweet and sour flavorings and never thought to use it in beans. I'd definitely make this again.
This was very tasty, the sauce was nice and had a nice flavor, I would definitely make this again. I did not use a tomatoe because I didn't have any on hand, but wouldn't of added it anyway, it ...
Great color and great recipe. Omitted the vinegar and soy sauce, the bell peppers and tomatoes. Left it just sweet. It was great that way too. Thanks for the recipe. I've been looking for n...