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Sweet And Sour Beans Recipe
|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|
Serving size: Complete recipe
Calories 1725 Calories from Fat 22
% Daily Value*
Total Fat 2 g3.8%
Saturated Fat 0.17 g0.86%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 579.8 mg24.2%
Total Carbohydrates 385 g128.3%
Dietary Fiber 35.3 g141.2%
Sugars 126.4 g
Protein 39 g77%
Vitamin A 11.1% Vitamin C 208.7%
Calcium 16.5% Iron 30.9%
*Based on a 2000 Calorie diet
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.