Korean Kidney Beans
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 59.14 ml low sodium soy sauce
- 59.14 ml brown sugar, packed
- 78.78 ml water
- 14.79 ml hoisin sauce
- 4 garlic cloves, crushed
- 2.46 ml fresh ginger, grated
- 538.64 g can kidney beans, rinsed and drained (or 2 cups cooked beans)
- 9.85 ml cornstarch
- 59.14 ml water
directions
- Combine soy sauce, brown sugar, 1/3 cup water, hoisin sauce, garlic, and ginger, and kidney beans in a saucepan. Bring to a boil over medium heat, stirring occasionally.
- In a small bowl, dissolve cornstarch in 1/4 cup water, and add to the bean mixture. Cook, stirring constantly, for a couple of minutes, until heated through.
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