Korean Spiced Kidney Beans

Name: Korean Spiced Kidney Beans
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 3-4 serving(s)
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

(54)

Recipe by Fluffy

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".

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READY IN: 15mins

SERVES: 3-4

UNITS: US

INGREDIENTS

Nutrition

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

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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