Sweet And Sour Beans Recipe
Ingredients
| Rice | 1 Cup (16 tbs), uncooked | |
| 1 20 1/2-ounce can no-sugar-added pineapple chunks, canned in natural juices | ||
| Firmly packed brown sugar | 1/4 Cup (16 tbs) | |
| Cornstarch | 2 Tablespoon | |
| Cider vinegar | 1/4 Cup (16 tbs) | |
| Sherry | 2 Teaspoon | |
| Light soy sauce | 1 Teaspoon | |
| 1/8 teaspoon hot pepper oil, or to taste | ||
| Ground ginger | 1/8 Teaspoon | |
| 1 16-ounce can no-salt-added pinto beans, drained | ||
| Green bell pepper | 1 Medium, cut into strips | |
| 1/2 small onion, thinly sliced into rings | ||
Directions
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.
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.
Chef
