Korean Spiced Kidney Beans
photo by CaliforniaJan
- Ready In:
- 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
- Combine soy sauce, brown sugar, 1/3 cup water, ketchup, garlic and ginger in a saucepan.
- Add beans.
- Bring to a boil over medium heat, stirring occasionally.
- In a small bowl, dissolve cornstarch in 1/4 cup water.
- Add to bean mixture.
- Cook, stirring constantly, 1-2 minutes.
- Serve over rice.
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This is so fast, easy, and best of all delicious! Love the Asian flavors of the soy sauce and ginger mixed with all the other flavors, and no oil or butter... YEAY!! I just tweeked the recipe a bit to suit my tastes by adding a minced hot chili pepper and using only 2 T of sugar. I ate this without the rice, but there is a nice amount of sauce for serving with rice. Well, now that I've written this I have a craving for it again! I'll be making this often :)
Quick, easy, and delicious! I was looking for a way to spice up a regular ol' can of beans at the last minute and this seemed very simple. I didn't have fresh ginger, so I used about 1/8 tsp of ground ginger, and it was still very good. I also turned out to be out of cornstarch, so the sauce was not thickened any more than simply boiling it accomplished. Of course, that didn't affect the taste. I served it as a side all onto itself, without rice, and I really enjoyed the combination of a little sweetness from the sugar and ketchup and a little spice from the ginger. Will definitely make again.