| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Beans, German |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
White Grape Juice |
| 2 |
md |
Carrots; chopped |
| 1/2 |
md |
Red onion; chopped |
| 2 |
|
Stalks celery; sliced |
| 1/2 |
c |
Water, or liquid from beans |
| 1/3 |
c |
Vinegar |
| 1 |
tb |
Sugar |
| 1 |
tb |
Cornstarch |
| 1 |
|
Vegetable Bouillon cube |
| 2 |
c |
Black beans, canned |
| 1 |
c |
Red kidney beans, canned |
| 1 |
|
Red onion, optional |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Been misunderstood? Imagine how God feels”