Yield: 6 Servings
Measure | 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 \N | Cloves garlic, crushed |
½ teaspoon | Fresh ginger root, grated |
4 cups | Cooked kidney beans, OR |
2 \N | 16-ounce cans kidney beans, rinsed and drained |
2 teaspoons | S, cornstarch dissolved in |
¼ cup | Water |
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.