Sweet And Sour Kidney Beans Recipes

SWEET N SOUR BEANS

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove with slotted spoon to paper towels. Drain, reserving 2 tablespoons drippings. Saute onions in the drippings until tender. Add brown sugar, vinegar, salt, mustard and garlic powder. Bring to a boil. , In a 5-qt. slow cooker, combine beans and peas. Add onion mixture and bacon; mix well. Cover and cook on high for 3-4 hours or until heated through.

SWEET AND SOUR BAKED BEANS

Steps:

• Put onion slices in skillet, add sugar, mustard, salt and vinegar. Cook covered 20 minutes.
• Add cooked bacon and onion mixture to beans, which have been mixed and poured into a large casserole.
• Bake at 350 degrees, 45 minute to 1 hour covered.

MOM'S SWEET AND SOUR BEAN SALAD

Steps:

• Mix ingredients and chill.

SWEET & SOUR KIDNEY BEANS

Steps:

• Drain pineapple & reserve juice, set aside.
• In a bowl combine brown sugar, corn starch and ginger. Add enough water to reserved pineapple juiice to measure 1/2 cup, stir into corn starch mixture until smooth, add vinegar and soy sauce. Set aside.
• In a large skillet coated with nonstick spray, stir fry onion (cut in wedges), peppers (cut into 1 inch pieces) til crisp tender. To prevent burning, you may need to spray several times. Add garlic powder and stir fry a minute or so longer.
• Add the tomato, kidney beans and reserved pineapple, cook and stir for 2 to 3 minutes or until heated through.
• Stir soy sauce mixture into mixture, cook until thickened.
• Serve over rice if desired.

SWEET AND SOUR BEAN SALAD

Steps:

• Place all the beans, green pepper, onion and pimentos into a large mixing bowl.
• Add the oil and celery.
• In a saucepan, combine the vinegar, sugar, salt, pepper, and tomato soup.
• Bring to a boil and pour over the vegetables.
• Toss the mixture gently with 2 forks. Do this a couple times as the mixture cools.
• Cover the bowl and refrigerate at least 4 hours before serving.
• The salad will be best if kept refrigerated 24 hours before serving.
• Drain and reserve the liquid before serving; it will keep for several days.
• The reserved liquid can be poured over the leftovers.
• Add more sugar, if you like. Enjoy!

SWEET AND SOUR KIDNEY BEAN SALAD

Steps:

• Place the cooked kidney beans in a large non-reactive bowl.
• In a smaller bowl, mix together the remaining ingredeints and toss with the kidney beans.
• Refrigerate at least 3 hours to allow to marinate. Best eaten within 24 hours.

SWEET AND SOUR BAKED BEANS - WITH A KICK

Steps:

• Preheat oven to 350*F.
• Rinse the kidney beans, and set aside to drain.
• Mix the remaining ingredients in a saucepan, and heat until the sugar has dissolved. Taste, and adjust seasoning if needed.
• Add beans and pour into an oven proof baking dish. I used a 1 quart, ovenproof glass bowl (eg: Anchor Hocking or Pyrex).
• Bake, uncovered, for 45 minutes.