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| Hot German Bean Salad Recipe |
Category: Beans / German
Rating:
N/A
Servings: 6
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Ingredients
1/4 cup white grape juice
2 medium carrots; chopped
1/2 medium red onion; chopped
2 stalks celery; sliced
1/2 cup water, or liquid from beans
1/3 cup vinegar
1 tablespoon sugar
1 tablespoon cornstarch
1 vegetable bouillon cube
2 cup black beans, canned
1 cup red kidney beans, canned
1 red onion, optional
Cooking Directions:
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)
A.BROADDUS [Alice in Hou] at 20:08 EDT
beans,vegetarian,german
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