Hot German Bean Salad Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: White Grape Juice,
2 medium: Carrots, chopped
1/2 medium: Red onion, chopped
2 Stalks: celery, sliced
1/2 cup: Water, or liquid from beans
1/3 cup: Vinegar,
1 tbsp: Sugar,
1 tbsp: Cornstarch,
1: Vegetable Bouillon cube,
2 cup: 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 2/3 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
Source from luhu.jp
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 2/3 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
Source from luhu.jp