Best Sweet Sour Kidney Beans Recipes

SWEET-SOUR KIDNEY BEANS

Sweet-Sour Kidney Beans image

"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."

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 14

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

Steps:

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 : Calories 336 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 688mg sodium, Carbohydrate 70g carbohydrate (0 sugars, Fiber 14g fiber), Protein 16g protein.

SWEET & SOUR KIDNEY BEANS

Sweet & Sour Kidney Beans image

Make and share this Sweet & Sour Kidney Beans recipe from Food.com.

Provided by Kairosgrammy

Categories Beans

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 (8 ounce) can unsweetened pineapple chunks
1/4 cup packed brown sugar
1/4 teaspoon ground ginger
1/4 cup white vinegar
2 tablespoons soy sauce
1 medium onion
1 medium green pepper
1/2 medium sweet red pepper
1/2 cup carrot
1/4 teaspoon garlic powder
32 ounces canned kidney beans
1 large tomatoes
1 tablespoon cornstarch

Steps:

Drain pineapple & reserve juice, set aside.
In a bowl combine brown sugar, corn starch and ginger. Add enough water to reserved pineapple juiice to measure 1/2 cup, stir into corn starch mixture until smooth, add vinegar and soy sauce. Set aside.
In a large skillet coated with nonstick spray, stir fry onion (cut in wedges), peppers (cut into 1 inch pieces) til crisp tender. To prevent burning, you may need to spray several times. Add garlic powder and stir fry a minute or so longer.
Add the tomato, kidney beans and reserved pineapple, cook and stir for 2 to 3 minutes or until heated through.
Stir soy sauce mixture into mixture, cook until thickened.
Serve over rice if desired.

Nutrition Facts : Calories 318.4, Fat 1.7, SaturatedFat 0.3, Sodium 1194.8, Carbohydrate 64.5, Fiber 12.8, Sugar 27.5, Protein 14.3