SWEET-SOUR KIDNEY BEANS
"You can substitute a variety of beans-such as soybeans, pinto or navy beans-in this versatile dish," suggests Elizabeth Bowen of Harbor Beach, Michigan. "It's a healthy and tasty alternative to sweet-and-sour pork or chicken," she adds. "I like to serve it over brown rice."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Drain pineapple, reserving juice. Set pineapple aside. In a bowl, combine the brown sugar, cornstarch and ginger. Add enough water to reserved juice to measure 1/2 cup; stir into cornstarch mixture until smooth. Add vinegar and soy sauce; set aside. , In a large nonstick skillet or wok coated with cooking spray, stir-fry the onion, peppers and carrot until crisp-tender. Add garlic; stir-fry 1 minute longer. Add the beans, tomato and reserved pineapple. Cook and stir for 2-3 minutes or until heated through. stir soy sauce mixture and add to bean mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice if desired.
Nutrition Facts : Calories 336 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 688mg sodium, Carbohydrate 70g carbohydrate (0 sugars, Fiber 14g fiber), Protein 16g protein.
SWEET AND SOUR BEAN SALAD
Provided by Food Network
Categories side-dish
Time P1DT25m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Place all the beans, green pepper, onion and pimentos in a large mixing bowl. Add the oil and celery. In a saucepan, combine the vinegar, sugar, salt, pepper, and tomato soup. Bring to a boil and pour over the vegetables. Toss the mixture lightly with 2 forks. Do this several times as the mixture cools. Cover the bowl and refrigerate at least 4 hours before serving. The salad will be better if kept chilled 24 hours before serving. Drain and reserve liquid before serving; it will keep for several days. The reserved liquid can be poured over the leftovers. Add more sugar, if desired.
SWEET N SOUR BEANS
This recipe is popular on both sides of the border. It came from a friend in Alaska, then traveled with me to old Mexico, where I lived for 5 years, and is now a potluck favorite in my Arkansas community. It's easy to keep the beans warm and serve from a slow cooker. -Barbara Short, Mena, Arkansas
Provided by Taste of Home
Categories Side Dishes
Time 3h20m
Yield 20 servings (1/2 cup each).
Number Of Ingredients 12
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove with slotted spoon to paper towels. Drain, reserving 2 tablespoons drippings. Saute onions in the drippings until tender. Add brown sugar, vinegar, salt, mustard and garlic powder. Bring to a boil. , In a 5-qt. slow cooker, combine beans and peas. Add onion mixture and bacon; mix well. Cover and cook on high for 3-4 hours or until heated through.
Nutrition Facts : Fat 6 g fat (2 g saturated fat), Cholesterol 9 mg cholesterol, Sodium 529 mg sodium, Carbohydrate 33 g carbohydrate, Fiber 6 g fiber, Protein 7 g protein.
SWEET & SOUR KIDNEY BEANS
Make and share this Sweet & Sour Kidney Beans recipe from Food.com.
Provided by Kairosgrammy
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Drain pineapple & reserve juice, set aside.
- In a bowl combine brown sugar, corn starch and ginger. Add enough water to reserved pineapple juiice to measure 1/2 cup, stir into corn starch mixture until smooth, add vinegar and soy sauce. Set aside.
- In a large skillet coated with nonstick spray, stir fry onion (cut in wedges), peppers (cut into 1 inch pieces) til crisp tender. To prevent burning, you may need to spray several times. Add garlic powder and stir fry a minute or so longer.
- Add the tomato, kidney beans and reserved pineapple, cook and stir for 2 to 3 minutes or until heated through.
- Stir soy sauce mixture into mixture, cook until thickened.
- Serve over rice if desired.
Nutrition Facts : Calories 318.4, Fat 1.7, SaturatedFat 0.3, Sodium 1194.8, Carbohydrate 64.5, Fiber 12.8, Sugar 27.5, Protein 14.3
SWEET AND SOUR KIDNEY BEAN SALAD
If you use canned kidney beans for this salad recipe, that makes it even easier to put together for an unexpected summer potluck. From the New Americana Cookbook.
Provided by COOKGIRl
Categories Beans
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Place the cooked kidney beans in a large non-reactive bowl.
- In a smaller bowl, mix together the remaining ingredeints and toss with the kidney beans.
- Refrigerate at least 3 hours to allow to marinate. Best eaten within 24 hours.
Nutrition Facts : Calories 250.2, Fat 6.7, SaturatedFat 0.9, Sodium 656, Carbohydrate 38.6, Fiber 8.9, Sugar 11.7, Protein 10.9
SWEET-SOUR BEAN SALAD
This unique salad recipe, from the Cook's Colour Treasury, begins with dried kidney beans and finishes with the accents of cinnamon and savory. This recipe was lovingly adopted, after being posted in the Topic of the Month forum by John DOH (chef #308515), during the January 2011 Beans and Lentils event. After making this recipe myself, I have only a couple adjustments that I'll make in the future. I'll leave out the cinnamon, as my family simply doesn't enjoy cinnamon in savory dishes and that turns out to be true for this recipe as well. Other than that, it's a very enjoyable salad. I had matchstick carrots that I used instead of a whole one and I sliced the olives and added that to the instructions, but feel free to put them in whole if you'd prefer. I also cut back on the oil (noted in recipe) and the amount was fine. :)
Provided by Tinkerbell
Categories Beans
Time 4h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place beans in a saucepan, cover with boiling water and leave to soak for 2 hours.
- Add the salt, bring to a boil, cover and simmer for 1-1/2 to 2 hours, or until tender.
- Drain beans and allow to cool.
- Peel and slice the carrot, peel and chop the onion and slice the green olives. Place in a bowl and add the beans.
- Combine all dressing ingredients, pour over bean mixture and toss to coat.
- Refrigerate 2-3 hours or until serving time.
Nutrition Facts : Calories 366.4, Fat 21.7, SaturatedFat 3, Sodium 683.5, Carbohydrate 34.3, Fiber 8.4, Sugar 4, Protein 10.9
SWEET BARBEQUE BEANS
Sweet barbeque beans loaded with bacon and ground beef and a surprisingly sweet flavor. The taste of these beans is to die for!
Provided by Tarene Condie
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 1h50m
Yield 10
Number Of Ingredients 14
Steps:
- Fry the bacon pieces in a large skillet until browned and crisp, remove from the pan and set aside. Crumble the ground beef into the pan; cook and stir until no longer pink, then drain off grease. Transfer the ground beef and bacon to a slow cooker.
- Pour the baked beans, navy beans, kidney beans, ketchup, brown sugar and vinegar into the slow cooker. Season with honey garlic sauce, sweet and sour sauce, onion powder, garlic salt, mustard powder and Worcestershire sauce. Stir until everything is distributed evenly. Cover, and cook on High heat for 1 hour before serving.
Nutrition Facts : Calories 387.9 calories, Carbohydrate 56.9 g, Cholesterol 40.7 mg, Fat 9.7 g, Fiber 8.7 g, Protein 20.7 g, SaturatedFat 3.4 g, Sodium 1281.4 mg, Sugar 28.5 g
SWEET-AND-SOUR BAKED BEANS
This recipe has proven to be a great standby for parties, barbecues and potlucks. I especially like it because I can keep all the ingredients on hand for last-minute preparation.
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 18-20 servings.
Number Of Ingredients 9
Steps:
- In a skillet, cook bacon until crisp; crumble and set aside. Discard all but 2 tablespoons drippings. Add onions, brown sugar, vinegar and mustard to drippings; simmer for 10 minutes, stirring frequently. Stir in beans and bacon. , Pour into an ungreased 3-qt. baking dish. Bake, uncovered, at 350° for 1-1/2 hours.
Nutrition Facts :
SWEET-SOUR KIDNEY BEANS
'You can substitute a variety of beans--such as soybeans, pinto or navy beans--in this versatile dish,' suggests Elizabeth Bowen of Harbor Beach, Michigan. 'It's a healthy and tasty alternative to sweet-and-sour pork or chicken,' she adds. 'I like to serve it over brown rice.'
Provided by Allrecipes Member
Time 20m
Yield 4
Number Of Ingredients 14
Steps:
- Drain pineapple, reserving juice. Set pineapple aside. In a bowl, combine the brown sugar, cornstarch and ginger. Add enough water to reserved juice to measure 1/2 cup; stir into cornstarch mixture until smooth. Add vinegar and soy sauce; set aside.
- In a large nonstick skillet or wok coated with nonstick cooking spray, stir-fry the onion, peppers and carrot until crisp-tender. Add garlic; stir-fry 1 minute longer. Add the beans, tomato and reserved pineapple. Cook and stir for 2-3 minutes or until heated through. stir soy sauce mixture and add to bean mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice if desired.
Nutrition Facts : Calories 427.9 calories, Carbohydrate 90 g, Cholesterol 0 mg, Fat 1.4 g, Fiber 17 g, Protein 16.1 g, SaturatedFat 0.1 g, Sodium 769.6 mg, Sugar 26 g
SWEET AND SOUR BEANS
"This bean dish is surprisingly low in fat, even with the bacon in it. I adapted it from a higher-calorie version that used ground beef," offers Carla Specht from Annawan, Illinios. "This is great served as a side dish with grilled meats...or over rice as a main dish."
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, combine the brown sugar, cider vinegar, garlic powder and mustard; bring to a boil. Stir in onions. Reduce heat; simmer, uncovered, for 15-20 minutes or until onions are tender. Add the beans and bacon., Pour into a 2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 40-45 minutes or until heated through.
Nutrition Facts :
SWEET AND SPICY KIDNEY BEANS
I came up with this on a night when I had nothing in the kitchen. I was trying to follow a low fat vegetarian diet at the time, and this actually was very satisfying. I couldn't call them barbecue beans, because...well, because they're not! It's very easy, quick and nutritious, almost like chili, but not quite. All measurements given are estimations.
Provided by JMS0173
Categories Beans
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- Spray non stick skillet with olive oil to lightly coat (if using something that is not non stick, you may have to use more oil.) When hot, add onions.
- After those just start to wilt, add garlic and dry spices.
- Continue until aromatic and golden.
- Add tomatoes and cook until they soften and release liquid.
- Reduce heat and add remaining ingredients.
- Simmer until slightly thickened.
- If mixture gets too thick, add water.
- Serve as a side dish or with noodles or rice.
- I had them as a main course with no-yolk egg noodles and it was surprisingly good.
SWEET AND SOUR BAKED BEANS - WITH A KICK
When the weather turns cold, there is nothing nicer then a bowl of something hot to warm your soul. Packed with protein, loaded with flavour, and very economical. May be served as a side dish, or by itself with a hunk of fresh bread. Don't want to waste that sauce. Created for the 2010 Dining on a Dollar Contest. Update: Nov 10/10 - Based on the reviews made during the contest, I have reduced the amount of vinegar by half in the ingredient list. It certainly would be easier to add extra vinegar, then try to reduce it. If there's another 'Vinegar Freak' out there, the original amount was 3 tbsp. :) Thanks to the chefs that made and reviewed the recipe.
Provided by Diana 2
Categories Low Cholesterol
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350*F.
- Rinse the kidney beans, and set aside to drain.
- Mix the remaining ingredients in a saucepan, and heat until the sugar has dissolved. Taste, and adjust seasoning if needed.
- Add beans and pour into an oven proof baking dish. I used a 1 quart, ovenproof glass bowl (eg: Anchor Hocking or Pyrex).
- Bake, uncovered, for 45 minutes.
SWEET-SOUR KIDNEY BEANS
'You can substitute a variety of beans--such as soybeans, pinto or navy beans--in this versatile dish,' suggests Elizabeth Bowen of Harbor Beach, Michigan. 'It's a healthy and tasty alternative to sweet-and-sour pork or chicken,' she adds. 'I like to serve it over brown rice.'
Provided by Allrecipes Member
Time 20m
Yield 4
Number Of Ingredients 14
Steps:
- Drain pineapple, reserving juice. Set pineapple aside. In a bowl, combine the brown sugar, cornstarch and ginger. Add enough water to reserved juice to measure 1/2 cup; stir into cornstarch mixture until smooth. Add vinegar and soy sauce; set aside.
- In a large nonstick skillet or wok coated with nonstick cooking spray, stir-fry the onion, peppers and carrot until crisp-tender. Add garlic; stir-fry 1 minute longer. Add the beans, tomato and reserved pineapple. Cook and stir for 2-3 minutes or until heated through. stir soy sauce mixture and add to bean mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice if desired.
Nutrition Facts : Calories 427.9 calories, Carbohydrate 90 g, Cholesterol 0 mg, Fat 1.4 g, Fiber 17 g, Protein 16.1 g, SaturatedFat 0.1 g, Sodium 769.6 mg, Sugar 26 g
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