(6 servings)

1/4 c White Grape Juice
2 md Carrots; chopped
1/2 md Red onion; chopped
2 Stalks celery; sliced
1/2 c Water, or liquid from beans
1/3 c Vinegar
1 tb Sugar
1 tb Cornstarch
1 Vegetable Bouillon cube
2 c Black beans, canned
1 c Red kidney beans, canned
1 Red onion, optional

In a large skillet, add white grape juice and heat over medium-high heat. Stir fry carrots, onion, and celery for two minutes. Remove from heat.
In a small bowl, stir together water, vinegar, sugar, cornstarch, and bouillon cube, crumbling cube as much as possible.
Add mixture to skillet. Cook and stir over medium-high heat 1 to 2 minutes, or until mixture is thickened and bubbly.
Stir in black and kidney beans. Cook additional 2-3 minutes, stirring occasionally, until mixture is heated through. Garnish with sliced red onions, if desired.
May be served hot or cold.
One serving of 2/3 C = 2 bread exchanges; 164 cal; 33 gm carb; 6 gm protein; trace fat, 304 mg sodium, 0 mg cholesterol. (Sodium may be reduced by cooking dry beans instead of using canned, using no added salt)
A.BROADDUS (Alice in Hou) at 20:08 EDT