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Serves
4 (With leftovers for a lunch for mom)
Author Notes
I came up with this as a vegetarian variation to the traditional Sweet and Sour Chicken that most of us are familiar with. I chose butter beans because they are large enough to not get lost in the meal and also because I love how creamy they are. I use this meal to keep the kids happy and healthy while keeping the food budget in balance. Normally I only have to buy the vegetables, pineapple chunks, and butter beans. The grand total is $6.49. Not bad to feed my family of five. —Dabblings
Ingredients
2 tablespoons
olive oil
1
medium yellow onion; chopped small
1
red bell pepper; chopped small
1
clove of garlic; minced
1
can of plain tomato sauce; 8 oz. (I usually get the salt-free kind and add my own salt)
1 tablespoon
brown sugar
1 tablespoon
apple cider vinegar
1 tablespoon
Dijon mustard
2 tablespoons
soy sauce
1/2 teaspoon
salt
1
can of pineapple chunks; 20 oz. In pineapple juice
1/3 cup
pineapple juice reserved from pineapple chunks
2
one lb. cans of butter beans; rinsed and drained
1 1/2 teaspoons
corn starch
2 tablespoons
water-
Rice for serving
Directions
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In a large pot heat the olive oil over medium heat.
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Once the oil is heated add the onion, red pepper, and garlic. Saute until the onion is translucent.
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Add in the tomato sauce, brown sugar, cider vinegar, mustard, soy sauce, salt, pepper, and pineapple juice. Stir to combine.
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Once combined add in the pineapple chunks, and the butter beans.
- Combine the corn starch with the water in a separate bowl and then dump the mixture in with the rest of the ingredients.
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Bring the ingredients to a boil and the drop the heat to low and simmer; stirring occasionally for 20 minutes.
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Serve over rice.