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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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MOOMINMAMA October 03, 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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Shellbelle September 20, 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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yogi July 09, 2003

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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stephanieali April 29, 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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LadyNomad March 22, 2010

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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Tebo October 15, 2003

Oh my goodness, de-LISH! I reduced the soy sauce and brown sugar to 2 tablespoons each and felt it was a nice balance of sweet and salty. But who really cares about that when we have this amazing flavor called ginger to talk about!! I upped the ginger to 1 1/2 teaspoons, and ugh, sooo good! If you're a ginger lover, like myself, I highly recommend increasing the amount to at least 1 tsp. I served it over fried rice (inspired by the photo) with cashews on the side and it was such a fabulous vegetarian meal!! I think I'll double the sauce ingredients next time as I like a lot of sauce to coat my rice. Thank you so much for sharing!!

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kindcook February 09, 2014

These are really good. They are very simple and easy and inexpensive but has a really nice sweet but complex flavor. Liked them a lot. thanks for the recipe Fluffy...

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jennyblender August 25, 2013

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

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sarah.provencal March 28, 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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dartgirl March 18, 2013
Korean Spiced Kidney Beans