Korean spiced beans

6 Servings

Ingredients

QuantityIngredient
3tablespoonsOns, soy sauce, low sodium or tamari
3tablespoonsOns, firmly packed brown sugar
cupWater
1tablespoonOn, catsup
3Cloves garlic, crushed
½teaspoonFresh ginger root, grated
4cupsCooked kidney beans, OR
216-ounce cans kidney beans, rinsed and drained
2teaspoonsS, cornstarch dissolved in
¼cupWater

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.