Hot german bean salad

6 servings

Ingredients

Quantity Ingredient
¼ cup White Grape Juice
2 mediums Carrots; chopped
½ medium Red onion; chopped
2 Stalks celery; sliced
½ cup Water, or liquid from beans
⅓ cup Vinegar
1 tablespoon Sugar
1 tablespoon Cornstarch
1 Vegetable Bouillon cube
2 cups Black beans, canned
1 cup Red kidney beans, canned
1 Red onion, optional

Directions

In a large skillet, add white grape juice and heat over medium-high heat. Stir fry carrots, onion, and celery for two minutes. Remove from heat.

In a small bowl, stir together water, vinegar, sugar, cornstarch, and bouillon cube, crumbling cube as much as possible.

Add mixture to skillet. Cook and stir over medium-high heat 1 to 2 minutes, or until mixture is thickened and bubbly.

Stir in black and kidney beans. Cook additional 2-3 minutes, stirring occasionally, until mixture is heated through. Garnish with sliced red onions, if desired.

May be served hot or cold.

One serving of ⅔ C = 2 bread exchanges; 164 cal; 33 gm carb; 6 gm protein; trace fat, 304 mg sodium, 0 mg cholesterol. (Sodium may be reduced by cooking dry beans instead of using canned, using no added salt)

A.BROADDUS [Alice in Hou] at 20:08 EDT

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