The Meatless Gourmet--Korean Spiced Beans

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* Exported from MasterCook *

 

Korean Spiced Beans

 

Recipe By :The Meatless Gourmet Easy Lowfat Favorites, Bobbie Hinman

Serving Size : 6 Preparation Time :0:00

Categories : The Meatless Gourmet Easy Lowf

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons soy sauce -- (reduced sodium or regular)

3 tablespoons firmly packed brown sugar

1/3 cup water

1 tablespoon ketchup

3 cloves garlic -- crushed

1/2 teaspoon grated fresh ginger root

2 16 oz cans kidney beans -- rinsed & drained (or 4 cups

cooked beans)

2 teaspoons cornstarch

1/4 cup water

 

In a medium saucepan, combine soy sauce, brown sugar, 1/3 cup water,

ketchup, garlic, and ginger root. Mix well. Stir in beans. Bring to a

boil over medium heat, stirring occasionally.

 

Mix cornstarch with 1/4 cup of water and add mixture to beans. Continue

to cook, stirring constantly, 1 to 2 minutes.

 

 

 

 

 

 

 

 

 

Source:

" Typed by Karen C. Greenlee <greenlee "

Copyright:

" 1997 "

 

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Per serving: 542 Calories (kcal); 1g Total Fat; (2% calories from fat);

36g Protein; 100g Carbohydrate; 0mg Cholesterol; 584mg Sodium

Food Exchanges: 6 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0

Fruit; 0 Fat; 1/2 Other Carbohydrates

 

NOTES : Fresh garlic and ginger give this Korean dish an intense flavor

and a zip you'll love. Serve it over brown rice, add a green vegetable

-- and dinner is complete.

 

Serve again hint: Leftovers are a perfect topping for a baked potato.

Nutr. Assoc. : 0 0 0 0 0 3366 0 0 0