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Ingredientes
- 1/4 c. White Grape Juice
- 2 med Carrots, minced
- 1/2 med Red onion, minced
- 2 stalk celery, sliced
- 1/2 c. Water, or possibly liquid from beans
- 1/3 c. Vinegar
- 1 Tbsp. Sugar
- 1 Tbsp. Cornstarch
- 1 x Vegetable Bouillon cube
- 2 c. Black beans, canned
- 1 c. Red kidney beans, canned
- 1 x Red onion, optional
Direcciones
- In a large skillet, add in white grape juice and heat over medium-high heat.
- Stir fry carrots, onion, and celery for two min. Remove from heat.
- In a small bowl, stir together water, vinegar, sugar, cornstarch, and bouillon cube, crumbling cube as much as possible.
- Add in mix to skillet. Cook and stir over medium-high heat 1 to 2 min, or possibly till mix is thickened and bubbly.
- Stir in black and kidney beans. Cook additional 2-3 min, stirring occasionally, till mix is heated through. Garnish with sliced red onions, if you like.
- May be served warm or possibly cool.
- by cooking dry beans instead of using canned, using no added salt)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 255g | |
| Recipe makes 6 servings | |
| Calories 301 | |
| Calories from Fat 12 | 4% |
| Total Fat 1.37g | 2% |
| Saturated Fat 0.36g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 286mg | 12% |
| Potassium 1228mg | 35% |
| Total Carbs 55.96g | 15% |
| Dietary Fiber 13.1g | 44% |
| Sugars 8.44g | 6% |
| Protein 17.19g | 28% |
