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<html>Date: Thu, 05 Aug 93 15:38:34 EDT

From: "Anca I. Busuioc" <busuioc@acsu.buffalo.edu>


kidney beans with an oriental twist :^)

2 1lb cans kidney beans (i used Goya, those are some BIG beans...) 1 huge onion
2-3 cloves garlic
few drops sesame oil
few tsp szechuan sauce
1 tsp Vegeta (optional; this is a powdered vegetable mix used 4 soups)

i cooked this in a wok (lovely non-stick one) but you could use a heavy big pan. put pan on medium-high fire. let it get hot. coat the bottom with a little sesame oil. saute onions (not garlic). meanwhile open cans, drain one, keep the liquid from the other. take a few beans adn mash with a fork (about 2tbsp of 'em) til creamy. when onions are translucent, add beans, mashed beans, and juice from 1 can. cook for a couple minutes, add szechuan sauce (taste first! it could be too hot or too mild for you :^) i used 3 tsp.) add Vegeta. mince/crush garlic cloves, but only add them in after you turned off the fire. mix into beans, cover, let sit a few minutes. the hot beans will cook the garlic but most of the flavor will still be there (i don't like to saute garlic first because most of the flavor is gone by the time dish is ready... a matter of taste, i suppose)

serve over rice. should serve 3-4ppl. this recipe was adapted after something i read on a can. i think this provides the best taste-per- effort ratio...


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