Side Pannel
Hot German Bean Salad
Hot German Bean Salad
- Recipe Submitted by ADMIN on 09/26/2007
Category: German, Vegetarian, Beans
Ingredients List
- 1/4 c White Grape Juice
- 2 md Carrots; chopped
- 1/2 md Red onion; chopped
- 2 Stalks celery; sliced
- 1/2 c Water, or liquid from beans
- 1/3 c Vinegar
- 1 tb Sugar
- 1 tb Cornstarch
- 1 Vegetable Bouillon cube
- 2 c Black beans, canned
- 1 c Red kidney beans, canned
- 1 Red onion, optional
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
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
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