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Hot german bean salad
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| Artist: |
_ |
| Categories: |
Entrees, German, Salads, Vegetarian, Western European |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1/4
| cup | White Grape Juice | | 2
| med | Carrots, chopped | | 1/2
| med | Red onion, chopped | | 2
| | Stalks celery, sliced | | 1/2
| cup | Water, or liquid from beans | | 1/3
| cup | Vinegar | | 1
| tbsp | Sugar | | 1
| tbsp | Cornstarch | | 1
| | Vegetable Bouillon cube | | 2
| cup | Black beans, canned | | 1
| cup | Red kidney beans, canned | | 1
| | Red onion, optional |
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Procedures:
| 1 | In a large skillet, add white grape juice and heat over medium-high heat. | | 2 | Stir fry carrots, onion, and celery for two minutes. | | 3 | Remove from heat. | | 4 | In a small bowl, stir together water, vinegar, sugar, cornstarch, and bouillon cube, crumbling cube as much as possible. | | 5 | Add mixture to skillet. | | 6 | Cook and stir over medium-high heat 1 to 2 minutes, or until mixture is thickened and bubbly. | | 7 | Stir in black and kidney beans. | | 8 | Cook additional 2-3 minutes, stirring occasionally, until mixture is heated through. | | 9 | Garnish with sliced red onions, if desired. | | 10 | May be served hot or cold. | | 11 | 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. | | 12 | (sodium may be reduced by cooking dry beans instead of using canned, using no added salt) a.broaddus [alice in hou] at 20:08 ed |
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