Korean Kidney Beans - cooking recipe

Ingredients

1/4 cup low sodium soy sauce
1/4 cup brown sugar, packed
1/3 cup water
1 tablespoon hoisin sauce
4 garlic cloves, crushed
1/2 teaspoon fresh ginger, grated
1 (19 ounce) can kidney beans, rinsed and drained (or 2 cups cooked beans)
2 teaspoons cornstarch
1/4 cup water

Preparation

Combine soy sauce, brown sugar, 1/3 cup water, hoisin sauce, garlic, and ginger, and kidney beans in a saucepan. Bring to a boil over medium heat, stirring occasionally.
In a small bowl, dissolve cornstarch in 1/4 cup water, and add to the bean mixture. Cook, stirring constantly, for a couple of minutes, until heated through.