Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Beans
German
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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)
