6 Servings
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 T sugar
1 T cornstarch
1 vegetable bouillon cube
2 c black beans, canned
1 c red kidney beans, canned
1 red onion, optional
In a large skillet, add white grape juice and heat over medium-high
heat. 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.
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