Sweet & Sour Kidney Beans - cooking recipe

Ingredients

1 (8 ounce) can unsweetened pineapple chunks
1/4 cup packed brown sugar
1/4 teaspoon ground ginger
1/4 cup white vinegar
2 tablespoons soy sauce
1 medium onion
1 medium green pepper
1/2 medium sweet red pepper
1/2 cup carrot
1/4 teaspoon garlic powder
32 ounces canned kidney beans
1 large tomatoes
1 tablespoon cornstarch

Preparation

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.