Korean Kidney Beans Recipes

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KOREAN KIDNEY BEANS

A friend of mine passed this along to me a few weeks ago, and I can't thank him enough. Served over rice, this makes a great meal by itself. And it's so quick and simple to make!

Provided by Cluich

Categories     Beans

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9



Korean Kidney Beans image

Steps:

  • Combine soy sauce, brown sugar, 1/3 cup water, hoisin sauce, garlic, and ginger, and kidney beans in a saucepan. Bring to a boil over medium heat, stirring occasionally.
  • In a small bowl, dissolve cornstarch in 1/4 cup water, and add to the bean mixture. Cook, stirring constantly, for a couple of minutes, until heated through.

Nutrition Facts : Calories 192.4, Fat 1, SaturatedFat 0.2, Cholesterol 0.1, Sodium 1000, Carbohydrate 38.4, Fiber 7.5, Sugar 17.2, Protein 8.2

1/4 cup low sodium soy sauce
1/4 cup brown sugar, packed
1/3 cup water
1 tablespoon hoisin sauce
4 garlic cloves, crushed
1/2 teaspoon fresh ginger, grated
1 (19 ounce) can kidney beans, rinsed and drained (or 2 cups cooked beans)
2 teaspoons cornstarch
1/4 cup water

KOREAN SPICED KIDNEY BEANS

A quick and easy vegetarian supper for those busy weeknights. Turn that can of beans into a tasty meal in no time. Adapted from "The Vegetarian Gourmet's Easy Low-Fat Favorites".

Provided by Fluffy

Categories     Beans

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 9



Korean Spiced Kidney Beans image

Steps:

  • Combine soy sauce, brown sugar, 1/3 cup water, ketchup, garlic and ginger in a saucepan.
  • Add beans.
  • Bring to a boil over medium heat, stirring occasionally.
  • In a small bowl, dissolve cornstarch in 1/4 cup water.
  • Add to bean mixture.
  • Cook, stirring constantly, 1-2 minutes.
  • Serve over rice.

Nutrition Facts : Calories 230.4, Fat 1.1, SaturatedFat 0.3, Sodium 1598.6, Carbohydrate 44.5, Fiber 9.8, Sugar 18.2, Protein 11.6

3 tablespoons soy sauce
3 tablespoons packed brown sugar
1/3 cup water
1 tablespoon ketchup
3 cloves garlic, crushed (or more, to taste)
1/2 teaspoon grated fresh ginger (or more, to taste)
1 (19 ounce) can kidney beans, rinsed and drained (or 2 cups cooked beans)
2 teaspoons cornstarch
1/4 cup water

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