Sweet-Sour Kidney Beans

By dashy_65

Ingredients

• 1 can (8 ounces) unsweetened pineapple chunks
• 1/4 cup packed brown sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon ground ginger
• 1/4 cup white vinegar
• 2 tablespoons reduced-sodium soy sauce
• 1 medium onion, cut into wedges
• 1 large green pepper, cut into 1-inch pieces
• 1/2 medium sweet red pepper, cut into 1-inch pieces
• 1/2 cup sliced carrot
• 1 garlic clove, minced
• 2 cans (16 ounces each) kidney beans, rinsed and drained
• 1 medium tomato, cut into 1-inch cubes
• Hot cooked rice, optional

Details

Servings 4
Adapted from tasteofhome.com

Preparation

Step 1

Drain pineapple, reserving juice. Set pineapple aside. In a bowl, combine the brown sugar, cornstarch and ginger. Add enough water to reserved juice to measure 1/2 cup; stir into cornstarch mixture until smooth. Add vinegar and soy sauce; set aside.

In a large nonstick skillet or wok coated with cooking spray, stir-fry the onion, peppers and carrot until crisp-tender. Add garlic; stir-fry 1 minute longer. Add the beans, tomato and reserved pineapple. Cook and stir for 2-3 minutes or until heated through. stir soy sauce mixture and add to bean mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice if desired. Yield: 4 servings.

1 1/4cup 336 cal,trace fat,688mg sodium,70g carbs,14g fiber 16g protein