Name: Sweet-Sour Kidney Beans
Prep time: 5 min
Cook time: 5 min
Yield: 4
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 -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Sweet-Sour Kidney Beans

1. 1 can (8 ounces) unsweetened pineapple chunks -

2. 1/4 cup packed brown sugar -

3. 1 tablespoon cornstarch -

4. 1/4 teaspoon ground ginger -

5. 1/4 cup white vinegar -

6. 2 tablespoons reduced-sodium soy sauce -

7. 1 medium onion, cut into wedges -

8. 1 large green pepper, cut into 1-inch pieces -

9. 1/2 medium sweet red pepper, cut into 1-inch pieces -

10. 1/2 cup sliced carrot -

11. 1 garlic clove, minced -

12. 2 cans (16 ounces each) kidney beans, rinsed and drained -

13. 1 medium tomato, cut into 1-inch cubes -

14. Hot cooked rice, optional -

How to cook deliciously - Sweet-Sour Kidney Beans

1. Stage

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.

2. Stage

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.