You are here

Sweet And Sour Beans

Heart.Foods's picture
  Uncooked rice 1 Cup (16 tbs)
  Canned no sugar added pineapple chunks in juice 20 1⁄2 Ounce (1 Can)
  Firmly packed brown sugar 1⁄4 Cup (4 tbs)
  Cornstarch 2 Tablespoon
  Cider vinegar 1⁄4 Cup (4 tbs)
  Sherry 2 Teaspoon
  Light soy sauce 1 Teaspoon
  Hot pepper oil 1⁄8 Teaspoon (Adjust Quantity As Per Taste)
  Ground ginger 1⁄8 Teaspoon
  Canned no salt added pinto beans 16 Ounce, drained (1 Can)
  Green bell pepper 1 Medium, cut into strips
  Onion 1⁄2 Small, thinly sliced into rings

Cook rice according to package directions, omitting salt and butter or margarine.
Drain pineapple, reserving juice.
Combine brown sugar and cornstarch in a large saucepan.
Stir to mix well.
Add reserved pineapple juice, vinegar, sherry, soy sauce, hot pepper oil and ginger.
Place over medium heat and cook until thick and bubbly, stirring constantly.
Remove from heat.
Add drained beans, pineapple, bell pepper and onion.
Return to heat and cook on low 2 to 3 minutes, or until vegetables are tender-crisp.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.1 (11 votes)