Serving Size : 6
In a large skillet, add white grape juice and heat over medium-high
- 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
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; 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)