Sweet-Sour Kidney Beans

Name: Sweet-Sour Kidney Beans
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings.
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

"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."

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; cook and stir for 1-2 minutes or until thickened. Serve with rice if desired.

Nutrition Facts

1-1/4 cups: 336 calories, 0 fat (0 saturated fat), 0 cholesterol, 688mg sodium, 70g carbohydrate (0 sugars, 14g fiber), 16g protein.

Originally published as Sweet-Sour Kidney Beans in Light & Tasty October/November 2003

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cadgal

Apr 6, 2013

This is one of the best bean recipes I have ever eaten. My husband asked me to make it again so it is off to the store for ingredients. Excellent and easy to make. :)