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    You are in: Home / Low-cholesterol / Korean Spiced Kidney Beans Recipe
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    Korean Spiced Kidney Beans

    Average Rating:

     48 Total Reviews

    Showing 1-20 of 48

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    • on September 20, 2003

      Yum! I would have never thought to combine these ingredients and that they would taste so good. I'm never having plain old kidney beans again! Thanks for the recipe!

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    • on July 09, 2003

      This is so fast, easy, and best of all delicious! Love the Asian flavors of the soy sauce and ginger mixed with all the other flavors, and no oil or butter... YEAY!! I just tweeked the recipe a bit to suit my tastes by adding a minced hot chili pepper and using only 2 T of sugar. I ate this without the rice, but there is a nice amount of sauce for serving with rice. Well, now that I've written this I have a craving for it again! I'll be making this often :)

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    • on October 03, 2003

      This was so delicious and so easy to make! I have never eaten kidney beans and this was a great introduction to them! I usually don't like ginger but in this case it blended very well and didn't overpower the dish. Thanks for a great recipe!!!

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    • on April 29, 2010

      I loved this! The only addition I made was the add in some red pepper flakes for some extra heat. A great change up on my beans and rice routine.

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    • on March 22, 2010

      Quick, easy, and delicious! I was looking for a way to spice up a regular ol' can of beans at the last minute and this seemed very simple. I didn't have fresh ginger, so I used about 1/8 tsp of ground ginger, and it was still very good. I also turned out to be out of cornstarch, so the sauce was not thickened any more than simply boiling it accomplished. Of course, that didn't affect the taste. I served it as a side all onto itself, without rice, and I really enjoyed the combination of a little sweetness from the sugar and ketchup and a little spice from the ginger. Will definitely make again.

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    • on October 15, 2003

      I used only 1 Tbs soy sauce and used 2 Tbs chili sauce instead of ketchup. Really good over rice cooked in orange juice!! I used the leftovers in tortilla the next day. Very economical and good!! Thanks Cornelia.

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    • on March 28, 2013

      This was good-- but VERY sweet. A bit too much for my taste!

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    • on March 18, 2013

      This was SO GOOD!!! I made this dish and couldn't stop eating it. I can't wait for left overs for lunch tomorrow. I served it with vegetable fried rice and it was great. Thanks for the recipe Fluffy

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    • on February 18, 2012

    • on January 18, 2012

      Great flavor for such a fast and easy dish. My kids loved it!

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    • on June 16, 2010

      Really enjoyed this bean dish! Thought I still had fresh ginger, but no, so used powdered. that was my only change. I did adjust the amt. of seasonings for me. Next time I will try a touch of cumin in it, and after that, who knows....that's whaat so good about this type of recipe!

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    • on May 19, 2010

      Very tasty...I followed the recipe with the exception of only having a 16oz can of beans

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    • on May 05, 2010

      Very good! Will make again!

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    • on April 20, 2010

      Very good. I also subbed ground ginger for fresh, and used a 15 oz. can of beans. Served over whole wheat cous cous. Reheated the next day it was a bit gloopy but still tasted great.

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    • on December 28, 2009

      We really loved this. My 3 year old gobbled it up. I didn't have time for rice, and the beans whipped up so fast, I just served w/whole wheat pita bread. I also used 3 c of already cooked kidney beans w/o altering other things, it was perfect. Thanks for the yummy bean recipe!

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    • on October 03, 2009

      Great recipe! I used extra garlic and ginger which added to the taste. I didn't have any cornstarch in the house, but used the sauce on the rice which was great! Thanks for posting Fluffy.

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    • on September 17, 2009

      I just made this tonight and had to rate it right away! DH & I both loved this meal so much. It's like guilt- free takeout! I can't believe how fast it was to make, too. I served over rice made with a tsp. of vegetable boullion and scallions and it made a nice combination. Thanks so much for sharing!

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    • on July 24, 2009

      Fast and easy as others have said, and quite a nice flavour to them. I think they need serving with something other than plain rice as the flavour is a bit same-y after a while, but a good find :) Was slightly surprised to see TOMATO in a Korean recipe!!

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    • on June 17, 2009

      These were fantastic served over rice - such a nice change from "the usual"! Thanks for sharing such a great recipe, Fluffy!

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    • on February 13, 2009

      Absolutely wonderful. Served mine over brown rice. These will become a keeper,Thanks fluffy for sharing!!

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    Nutritional Facts for Korean Spiced Kidney Beans

    Serving Size: 1 (200 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 230.4
     
    Calories from Fat 10
    41%
    Total Fat 1.1 g
    1%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 1598.6 mg
    66%
    Total Carbohydrate 44.5 g
    14%
    Dietary Fiber 9.7 g
    39%
    Sugars 18.1 g
    72%
    Protein 11.5 g
    23%
    Detailed Nutrition Values About Nutrition Info

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