Korean Spiced Kidney Beans

5.0(54)

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".

by Fluffy·published 2003-06-20

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Beans

Servings

(3–4)

Total time

15 min

prep 5 min

Calories / serving

230 kcal

Ingredients (9)

serves

3 tablespoons soy saucesoy-sauce
3 tablespoons packed brown sugarbrown-sugar
1/3 cup waterwater
1 tablespoon ketchupketchup
3 cloves garlic, crushed (or more, to taste)garlic
1/2 teaspoon grated fresh ginger (or more, to taste)ginger
1 (19 ounce) can kidney beans, rinsed and drained (or 2 cups cooked beans)kidney-beans
2 teaspoons cornstarchcornstarch
1/4 cup waterwater

Instructions (7 steps)

01Combine soy sauce, brown sugar, 1/3 cup water, ketchup, garlic and ginger in a saucepan.
02Add beans.
03Bring to a boil over medium heat, stirring occasionally.
04In a small bowl, dissolve cornstarch in 1/4 cup water.
05Add to bean mixture.

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