hinman korean spiced beans

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* Exported from MasterCook *

 

Korean Spiced Beans

 

Recipe By :Vegetarian Gourmet Easy Low Fat Favorites

Serving Size : 6 Preparation Time :0:00

Categories : Beans New Import

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons reduced-sodium soy sauce

3 tablespoons firmly packed brown sugar

1/3 cup water

1 tablespoon ketchup

3 garlic cloves -- crushed

1/2 teaspoon grated fresh gingerroot

4 cups cooked kidney beans -- rinsed

2 teaspoons cornstarch -- dissolved in

1/4 cup water

 

In a medium saucepan, combine soy sauce, brown sugar, water, ketchup, garlic,

and ginger root. Mix well. Stir in beans. Bring to a boil over medium heat,

stirring occasionally.

 

Stir cornstarch mixture and add to beans. Continue to cook, stirring constantly,

1 to 2 minutes.

 

SERVE-AGAIN HINT: Leftovers are a perfect topping for a baked potato.

 

Source:

" Bobbie Hinman "

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Per Serving (excluding unknown items): 189 Calories; 1g Fat (2.8% calories from

fat); 11g Protein; 36g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 336mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 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.

 

Nutr. Assoc. : 0 0 0 0 0 20083 0 0 0