SWEET AND SOUR BEANS
1/2 cup maple-flavored syrup
1/4 cup cider vinegar
3 tablespoons soy sauce
1 (13 1/4 ounce) can pineapple tidbits, drained and syrup reserved
2 to 3 tablespoons (depending on thickness desired) cornstarch
1 cup thinly sliced carrots
1 cup thinly sliced celery
1 onion, halved and thinly sliced
1 (20 ounce) can red kidney beans, drained
1 (20 ounce) can chick peas, drained
Salt and pepper
Steamed rice (for serving)
Combine first 3 ingredients and pineapple syrup in saucepan. Add cornstarch dissolved in 2 tablespoons water. Heat, stirring, until mixture boils. Add carrots and celery and simmer, covered, 10 minutes, or until vegetables are crisp-tender.
Stir in pineapple, onion, beans and peas and heat through.
Season with salt and pepper to taste and serve on rice.
Makes 6 servings
From: Recipelink.com
Adapted from source: Magazine recipe clipping
1/2 cup maple-flavored syrup
1/4 cup cider vinegar
3 tablespoons soy sauce
1 (13 1/4 ounce) can pineapple tidbits, drained and syrup reserved
2 to 3 tablespoons (depending on thickness desired) cornstarch
1 cup thinly sliced carrots
1 cup thinly sliced celery
1 onion, halved and thinly sliced
1 (20 ounce) can red kidney beans, drained
1 (20 ounce) can chick peas, drained
Salt and pepper
Steamed rice (for serving)
Combine first 3 ingredients and pineapple syrup in saucepan. Add cornstarch dissolved in 2 tablespoons water. Heat, stirring, until mixture boils. Add carrots and celery and simmer, covered, 10 minutes, or until vegetables are crisp-tender.
Stir in pineapple, onion, beans and peas and heat through.
Season with salt and pepper to taste and serve on rice.
Makes 6 servings
From: Recipelink.com
Adapted from source: Magazine recipe clipping
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