Sweet And Sour Beans
|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)|
|Cider vinegar||1⁄4 Cup (4 tbs)|
|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.