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Sweet-Sour Kidney Beans

"You can substitute a variety of beans—such as soybeans, pinto or navy beans—in this versatile dish," suggests Elizabeth Bowen of Harbor Beach, Michigan. "It's a healthy and tasty alternative to sweet-and-sour pork or chicken," she adds. "I like to serve it over brown rice."
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings

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

Directions

  • 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.
Nutrition Facts
1-1/4 cups: 336 calories, 0 fat (0 saturated fat), 0 cholesterol, 688mg sodium, 70g carbohydrate (0 sugars, 14g fiber), 16g protein.
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