Recipe - Korean Spiced Beans

3 tablespoon Ons, soy sauce, low sodium
or tamari
3 tablespoon Ons, firmly packed brown
sugar
1/3 cup Water
1 tablespoon On, catsup
3 Cloves garlic, crushed
One half teaspoon Fresh ginger root, grated
4 cup Cooked kidney beans, OR
2 16ounce cans kidney beans,
rinsed and drained
2 teaspoon S, cornstarch dissolved in
One fourth cup Water

In a medium saucepan, combine soy sauce, brown sugar, water, catsup, garlic
and ginger. Mix well. Stir in beans. Bring to a boil over medium heat,
stirring occasionally.

Stir in cornstarch mixture and add to the beans. Continue to cook, stirring
constantly, for 1 2 minutes.

Serve over brown rice.

Source: _The Meatless Gourmet Easy Lowfat Favorites_. by Bobbie Hinman.

Per serving: 188 Calories; 1g Fat (3% calories from fat); 11g Protein; 36g
Carbohydrate; 0mg Cholesterol; 277mg Sodium

Posted to Digest eatlf.v097.n060 by ilenewar@starnetinc.com on Mar 03,
1997.