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Title: Hot German Bean Salad
Categories: Vegetarian Bean German
Yield: 6 Servings
| 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 |
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
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