Korean Spiced Kidney Beans

Name: Korean Spiced Kidney Beans
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 3
Cuisine: Korean, Asian
Ingredients: 3 Tbsps packed brown sugar; 2 teaspoons cornstarch; 1 teaspoons grated fresh ginger (or more, to taste); 3 cloves garlic, crushed (or more, to taste); 1 Tbsp ketchup; 539 grams kidney beans, rinsed and drained (or 2 cups cooked beans); 3 Tbsps soy sauce; 79 milliliters water

Korean Spiced Kidney Beans is a gluten free and vegan main course. One serving contains 300 calories, 18g of protein, and 1g of fat. This recipe serves 3. If you have brown sugar, ketchup, soy sauce, and a few other ingredients on hand, you can make it. To use up the cornstarch you could follow this main course with the Chocolate Cornstarch Pudding as a dessert. It is a cheap recipe for fans of Korean food. From preparation to the plate, this recipe takes approximately 15 minutes.

Ingredients

Servings:

3Tbsps

packed brown sugar 2teaspoons

cornstarch 1teaspoons

grated fresh ginger (or more, to taste)3cloves

garlic, crushed (or more, to taste)1Tbsp

ketchup 539grams

kidney beans, rinsed and drained (or 2 cups cooked beans)3Tbsps

soy sauce 79milliliters

water

Recommended wine: Riesling, Chenin Blanc, Gewurztraminer

Korean can be paired with Riesling, Chenin Blanc, and Gewurztraminer. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Schlossgut Diel Nahe Riesling Kabinett with a 4.2 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.