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Sweet-Sour Kidney Beans

SUBMITTED BY: Elizabeth Bowen

"'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.'"

RECIPE RATING:

Read Reviews (4)

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PREP TIME	5 Min
COOK TIME	15 Min
READY IN	20 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 (8 ounce) can 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 (16 ounce) cans kidney beans, rinsed and drained
1 medium tomato, cut into 1-inch cubes
Hot cooked rice

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 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.

FOOTNOTE

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.

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REVIEWS

Reviewed on Jun. 29, 2008 by roocal

This dish was wonderful. I love sweet and sour flavorings and never thought to use it in... MORE

Reviewed on Nov. 30, 2006 by Juliet Grabowski

This recipe was fantastic. I didn't use the peppers, but I added some broccoli and celery. I... MORE

Reviewed on May 8, 2008 by mrsmaggiek

Great color and great recipe. Omitted the vinegar and soy sauce, the bell peppers and... MORE

Reviewed on Aug. 9, 2007 by Lisa

Nice, tangy, quick and easy. I sued a yellow pepper as I had no red; pleasing colors, light... MORE