Sweet & Sour Kidney Beans

• 1 (8 ounce) can unsweetened pineapple chunks
• 1/4 cup packed brown sugar
• 1/4 teaspoon ground ginger
• 1/4 cup white vinegar
• 2 tablespoons soy sauce
• 1 medium onion
• 1 medium green pepper
• 1/2 medium sweet red pepper
• 1/2 cup carrot
• 1/4 teaspoon garlic powder
• 32 ounces canned kidney beans
• 1 large tomatoes
• 1 tablespoon cornstarch

1. Drain pineapple & reserve juice, set aside.
2. In a bowl combine brown sugar, corn starch and ginger. Add enough water to reserved pineapple juiice to measure 1/2 cup, stir into corn starch mixture until smooth, add vinegar and soy sauce. Set aside.
3. In a large skillet coated with nonstick spray, stir fry onion (cut in wedges), peppers (cut into 1 inch pieces) til crisp tender. To prevent burning, you may need to spray several times. Add garlic powder and stir fry a minute or so longer.
4. Add the tomato, kidney beans and reserved pineapple, cook and stir for 2 to 3 minutes or until heated through.
5. Stir soy sauce mixture into mixture, cook until thickened.
6. Serve over rice if desired.

pineapple, brown sugar, ground ginger, white vinegar, soy sauce, onion, green pepper, sweet red pepper, carrot, garlic, kidney beans, tomatoes, cornstarch

Taken from www.food.com/recipe/sweet-sour-kidney-beans-175704 (may not work)