Korean spiced beans
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Ons, soy sauce, low sodium or tamari |
| 3 | tablespoons | Ons, firmly packed brown sugar |
| ⅓ | cup | Water |
| 1 | tablespoon | On, catsup |
| 3 | Cloves garlic, crushed | |
| ½ | teaspoon | Fresh ginger root, grated |
| 4 | cups | Cooked kidney beans, OR |
| 2 | 16-ounce cans kidney beans, rinsed and drained | |
| 2 | teaspoons | S, cornstarch dissolved in |
| ¼ | cup | Water |
Directions
In a medium saucepan, combine soy sauce, brown sugar, water, catsup, garlic and ginger. Mix well. Stir in beans. Bring to a boil over medium heat, stirring occasionally.
Stir in cornstarch mixture and add to the beans. Continue to cook, stirring constantly, for 1 - 2 minutes.
Serve over brown rice.
Source: _The Meatless Gourmet Easy Lowfat Favorites_. by Bobbie Hinman.
Per serving: 188 Calories; 1g Fat (3% calories from fat); 11g Protein; 36g Carbohydrate; 0mg Cholesterol; 277mg Sodium Posted to Digest eat-lf.v097.n060 by ilenewar@... on Mar 03, 1997.