Hot german bean salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | White Grape Juice |
| 2 | mediums | Carrots; chopped |
| ½ | medium | Red onion; chopped |
| 2 | Stalks celery; sliced | |
| ½ | cup | Water, or liquid from beans |
| ⅓ | cup | Vinegar |
| 1 | tablespoon | Sugar |
| 1 | tablespoon | Cornstarch |
| 1 | Vegetable Bouillon cube | |
| 2 | cups | Black beans, canned |
| 1 | cup | Red kidney beans, canned |
| 1 | Red onion, optional | |
Directions
In a large skillet, add white grape juice and heat over medium-high heat. Stir fry carrots, onion, and celery for two minutes. Remove from heat.
In a small bowl, stir together water, vinegar, sugar, cornstarch, and bouillon cube, crumbling cube as much as possible.
Add mixture to skillet. Cook and stir over medium-high heat 1 to 2 minutes, or until mixture is thickened and bubbly.
Stir in black and kidney beans. Cook additional 2-3 minutes, stirring occasionally, until mixture is heated through. Garnish with sliced red onions, if desired.
May be served hot or cold.
One serving of ⅔ C = 2 bread exchanges; 164 cal; 33 gm carb; 6 gm protein; trace fat, 304 mg sodium, 0 mg cholesterol. (Sodium may be reduced by cooking dry beans instead of using canned, using no added salt)
A.BROADDUS [Alice in Hou] at 20:08 EDT