Koreanspicedkidneybeans Recipes

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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

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

KIDNEY BEANS AND RICE

Make and share this Kidney Beans and Rice recipe from Food.com.

Provided by ratherbeswimmin

Categories     One Dish Meal

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 13



Kidney Beans and Rice image

Steps:

  • In a skillet, cook beef, onion, and garlic until meat is browned; drain.
  • Stir in the beans, tomatoes, and seasonings.
  • Cover and simmer for 5 minutes.
  • Add rice; cover and simmer for 30 minutes or until thoroughly heated.
  • Discard bay leaf.
  • Serve.

Nutrition Facts : Calories 595.6, Fat 19.9, SaturatedFat 7.2, Cholesterol 77.1, Sodium 1012.8, Carbohydrate 71.5, Fiber 5.8, Sugar 2.2, Protein 31.1

1 1/2 lbs ground beef
1/2 cup chopped onion
1 clove garlic, minced
1 (16 ounce) can kidney beans, rinsed and drained
1 (14 1/2 ounce) can cajun-style stewed tomatoes
1 teaspoon salt
2 teaspoons chili powder
1 bay leaf
1/2 teaspoon garlic powder
1/2 teaspoon seasoning salt
1/2 teaspoon oregano
1/4 teaspoon pepper
2 cups cooked long grain rice

BOMBAY KIDNEY BEANS

A can of beans, a can of tomatoes, some Indian-style seasoning, serve over rice, and you've got yourself a quick and healthy vegetarian meal. Use the higher amount of spices if you like your food a bit spicier. Adapted from The Vegetarian Gourmet's Easy Low-Fat Favorites.

Provided by Fluffy

Categories     Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11



Bombay Kidney Beans image

Steps:

  • Combine beans, tomatoes, honey and seasonings in a medium saucepan.
  • Bring to a boil, stirring occasionally.
  • Reduce heat, cover, and simmer 10 minutes.
  • In a small bowl, stir together cornstarch and water so that cornstarch dissolves.
  • Add to saucepan.
  • Cook 2-3 minutes, stirring constantly, until slighly thickened.
  • Serve over rice.

Nutrition Facts : Calories 134.2, Fat 1, SaturatedFat 0.2, Sodium 487.7, Carbohydrate 26, Fiber 6.5, Sugar 8, Protein 7

1 (1 lb) can kidney bean, rinsed and drained (or use 2 cups cooked beans)
1 (1 lb) can tomatoes, chopped, undrained
2 teaspoons honey
1 -2 teaspoon curry powder
1/4-1/2 teaspoon ground cumin
1/4-1/2 teaspoon ground ginger
1/8-1/4 teaspoon ground allspice
1/4 teaspoon salt (or more, to taste)
1/8 teaspoon pepper (optional)
1 tablespoon cornstarch
1 1/2 tablespoons water

KIDNEY BEANS AND CORN

Kidney beans, corn, and red onion combine for a delicious dish that works well with rice or quinoa. This could also be served as a very hearty soup or chili.

Provided by Mirro

Categories     Corn

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11



Kidney Beans and Corn image

Steps:

  • Heat the olive oil in a skillet over medium-high heat, and cook garlic and onion until onion is tender. Stir in the green bell pepper, and cook until tender but firm. Season with cumin, mustard, cayenne pepper, salt, and black pepper.
  • Stir the kidney beans with liquid and corn with liquid into the skillet. Bring to a boil, reduce heat to medium, and continue cooking 20 minutes, stirring occasionally. Serve immediately.

Nutrition Facts : Calories 269.5, Fat 9.2, SaturatedFat 1.3, Sodium 703.7, Carbohydrate 42.1, Fiber 8.2, Sugar 6.2, Protein 9.9

2 tablespoons olive oil
4 garlic cloves, minced
1/2 red onion, chopped
1 green bell pepper, seeded and chopped
1 tablespoon cumin
1 teaspoon ground dry mustard
ground cayenne pepper
salt
ground black pepper
1 (16 ounce) can kidney beans, with liquid
1 (15 1/4 ounce) can whole kernel corn, with liquid

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