Recipe - Hot German Bean Salad

One fourth cup White Grape Juice
2 md Carrots; chopped
One half md Red onion; chopped
2 Stalks celery; cut or sliced up
One half cup Water, or liquid from beans
1/3 cup Vinegar
1 tablespoon Sugar
1 tablespoon Cornstarch
1 Vegetable Bouillon cube
2 cup Black beans, canned
1 cup Red kidney beans, canned
1 Red onion, optional

In a large skillet, add white grape juice and heat over mediumhigh 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 mediumhigh heat 1 to 2
minutes, or until mixture is thickened and bubbly.

Stir in black and kidney beans. Cook additional 23 minutes, stirring
occasionally, until mixture is heated through. Garnish with cut or sliced up 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini