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Sweet-Sour Kidney Beans

"You can substitute a variety of beans—such as soybeans, pinto or navy beans—in this versatile dish," suggests Elizabeth Bowen of Harbor Beach, Michigan. "It's a healthy and tasty alternative to sweet-and-sour pork or chicken," she adds. "I like to serve it over brown rice."

4 ServingsPrep/Total Time: 20 min.

Ingredients

1 can (8 ounces) unsweetened pineapple chunks
1/4 cup packed brown sugar
1 tablespoon cornstarch
1/4 teaspoon ground ginger
1/4 cup white vinegar
2 tablespoons reduced-sodium soy sauce
1 medium onion, cut into wedges
1 large green pepper, cut into 1-inch pieces
1/2 medium sweet red pepper, cut into 1-inch pieces
1/2 cup sliced carrot
1 garlic clove, minced
2 cans (16 ounces each) kidney beans, rinsed and drained
1 medium tomato, cut into 1-inch cubes
Hot cooked rice, optional

Directions

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 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;

2 of 2

Sweet-Sour Kidney Beans (continued)

Directions (continued)

cook and stir for 1-2 minutes or until thickened. Serve with rice if
desired. Yield: 4 servings.

Nutrition Facts: 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.