Korean Spiced Kidney Beans |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A quick and easy vegetarian supper for those busy weeknights. Turn that can of beans into a tasty meal in no time. Adapted from The Vegetarian Gourmet's Easy Low-Fat Favorites . Ingredients:
3 tablespoons soy sauce |
3 tablespoons packed brown sugar |
1/3 cup water |
1 tablespoon ketchup |
3 cloves garlic, crushed (or more, to taste) |
1/2 teaspoon grated fresh ginger (or more, to taste) |
1 (19 ounce) can kidney beans, rinsed and drained (or 2 cups cooked beans) |
2 teaspoons cornstarch |
1/4 cup water |
Directions:
1. Combine soy sauce, brown sugar, 1/3 cup water, ketchup, garlic and ginger in a saucepan.
2. Add beans.
3. Bring to a boil over medium heat, stirring occasionally.
4. In a small bowl, dissolve cornstarch in 1/4 cup water.
5. Add to bean mixture.
6. Cook, stirring constantly, 1-2 minutes.
7. Serve over rice.
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