Korean spiced beans

6 Servings

Ingredients

Quantity Ingredient
3 tablespoons Ons, soy sauce, low sodium or tamari
3 tablespoons Ons, firmly packed brown sugar
⅓ cup Water
1 tablespoon On, catsup
3 Cloves garlic, crushed
½ teaspoon Fresh ginger root, grated
4 cups Cooked kidney beans, OR
2 16-ounce cans kidney beans, rinsed and drained
2 teaspoons S, cornstarch dissolved in
¼ cup Water

Directions

In a medium saucepan, combine soy sauce, brown sugar, water, catsup, garlic and ginger. Mix well. Stir in beans. Bring to a boil over medium heat, stirring occasionally.

Stir in cornstarch mixture and add to the beans. Continue to cook, stirring constantly, for 1 - 2 minutes.

Serve over brown rice.

Source: _The Meatless Gourmet Easy Lowfat Favorites_. by Bobbie Hinman.

Per serving: 188 Calories; 1g Fat (3% calories from fat); 11g Protein; 36g Carbohydrate; 0mg Cholesterol; 277mg Sodium Posted to Digest eat-lf.v097.n060 by ilenewar@... on Mar 03, 1997.

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