Sweet-Sour Kidney Beans Recipe

Sweet-Sour Kidney Beans Recipe

  • 1 (8 ounce) can 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 (16 ounce) cans kidney beans, rinsed and drained
  • 1 medium tomato, cut into 1-inch cubes
  • Hot cooked rice
  1. 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.
  2. In a large nonstick skillet or wok coated with nonstick 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.