SPICED KIDNEY BEANS RECIPES

Name: Korean Spiced Kidney Beans
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 3-4 serving(s)
Ingredients: 3 tablespoons soy sauce; 3 tablespoons packed brown sugar; 1/3 cup water; 1 tablespoon ketchup; 3 cloves garlic, crushed (or more, to taste); 1/2 teaspoon grated fresh ginger (or more, to taste); 1 (19 ounce) can kidney beans, rinsed and drained (or 2 cups cooked beans); 2 teaspoons cornstarch; 1/4 cup water

KOREAN SPICED KIDNEY BEANS RECIPE - LOW-CHOLESTEROL.FOOD.COM

Korean Spiced Kidney Beans Recipe - Low-cholesterol.Food.com image

A quick and easy vegetarian supper for those busy weeknights. Turn that can of beans into a tasty meal in no time. Adapted from "The Vegetarian Gourmet's Easy Low-Fat Favorites".

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 3-4 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons soy sauce
3 tablespoons packed brown sugar
1/3 cup water
1 tablespoon ketchup
3 cloves garlic, crushed (or more, to taste)
1/2 teaspoon grated fresh ginger (or more, to taste)
1 (19 ounce) can kidney beans, rinsed and drained (or 2 cups cooked beans)
2 teaspoons cornstarch
1/4 cup water

Steps:

Combine soy sauce, brown sugar, 1/3 cup water, ketchup, garlic and ginger in a saucepan.
Add beans.
Bring to a boil over medium heat, stirring occasionally.
In a small bowl, dissolve cornstarch in 1/4 cup water.
Add to bean mixture.
Cook, stirring constantly, 1-2 minutes.
Serve over rice.

Nutrition Facts : Calories 230.4, FatContent 1.1, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 1598.6, CarbohydrateContent 44.5, FiberContent 9.8, SugarContent 18.2, ProteinContent 11.6

SWEET AND SPICY KIDNEY BEANS RECIPE - FOOD.COM

Sweet and Spicy Kidney Beans Recipe - Food.com image

I came up with this on a night when I had nothing in the kitchen. I was trying to follow a low fat vegetarian diet at the time, and this actually was very satisfying. I couldn't call them barbecue beans, because...well, because they're not! It's very easy, quick and nutritious, almost like chili, but not quite. All measurements given are estimations.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 2-4 serving(s)

Number Of Ingredients 15

Ingredients

olive oil
2 cloves garlic, minced
1 small onion, chopped
salt
pepper
1 teaspoon dried oregano
1 pinch cinnamon
1/4 teaspoon cumin
1/4 teaspoon chili powder
1 -2 ripe tomatoes, chopped
1 can kidney bean, with liquid
1 (4 ounce) can sliced black olives, drained
barbecue sauce, to taste (I used an organic brand, Wild Thymes Spicy Barbecue; it's chunky, hot and sweet, but not smoky)
red hot sauce, to taste
beer, maybe 1/2 cup (optional)

Steps:

Spray non stick skillet with olive oil to lightly coat (if using something that is not non stick, you may have to use more oil.) When hot, add onions.
After those just start to wilt, add garlic and dry spices.
Continue until aromatic and golden.
Add tomatoes and cook until they soften and release liquid.
Reduce heat and add remaining ingredients.
Simmer until slightly thickened.
If mixture gets too thick, add water.
Serve as a side dish or with noodles or rice.
I had them as a main course with no-yolk egg noodles and it was surprisingly good.

Nutrition Facts : Calories 256.6, FatContent 7.5, SaturatedFatContent 1, CholesterolContent 0, SodiumContent 1071.2, CarbohydrateContent 39, FiberContent 11.8, SugarContent 6.8, ProteinContent 11.7

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