Ingredients
-
3
-
3
-
1/3
-
1
-
3
-
1/2
-
1
-
2
-
1/4
-
-
-
-
-
-
Directions
Korean Spiced Kidney Beans,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”.,I agree Delicious. I did use ground ginger as I had no fresh ginger root. Also added a touch of Old Bay seasoning for a little heat. After the fact I would say this does as someone else said SCREAM for some onions. A little sweet so either reduce the brown sugar a bit or add some heat to it to counterbalance the sweet. All in all very very yummy. used all organic everything as Soy is a GMO product 99% these days.,We think there was too much liquid to beans. So we doubled the beans.
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Steps
|
1
Done
|
Combine Soy Sauce, Brown Sugar, 1/3 Cup Water, Ketchup, Garlic and Ginger in a Saucepan. |
|
2
Done
|
Add Beans. |
|
3
Done
|
Bring to a Boil Over Medium Heat, Stirring Occasionally. |
|
4
Done
|
in a Small Bowl, Dissolve Cornstarch in 1/4 Cup Water. |
|
5
Done
|
Add to Bean Mixture. |
|
6
Done
|
Cook, Stirring Constantly, 1-2 Minutes. |
|
7
Done
|
Serve Over Rice. |
