Sunday, May 23, 2010

Teriyaki Beans

1 onion, coarsely chopped
2 gloves garlic, chopped
olive oil
1/2 bell pepper, chopped
1 can pineapple tidbits, drained, liquid reserved.
2 tsp. brown sugar
2 Tbsp. soy sauce
1 can kidney beans, undrained
2 tsp. cornstarch

Saute onion and garlic in olive oil until tender. Add bell pepper and cook for 1 minute longer. Add pineapple tidbits, brown sugar, soy sauce, and beans with their liquid. Simmer 5 - 10 minutes. Combine cornstarch and reserved pineapple liquid and stir until smooth. Add pineapple mix to the pan and cook until thickened and bubbly.

Serve over rice

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