Soy-Braised Kidney Beans recipe - ingredients, nutrition and when to eat it
Kidney beans simmered in soy sauce and rice syrup until sweet and savory. Their soft, crumbly texture pairs well with rice, and once made, they’re easy to…
Kidney beans simmered in soy sauce and rice syrup until sweet and savory. Their soft, crumbly texture pairs well with rice, and once made, they’re easy to serve as a side dish for weekday lunch or dinner.
Side dishes · 35 minutes to cook
Nutrition (per 245g serving): 240.5 kcal · protein 13.4g · carbohydrate 44.4g · fat 1.1g · sodium 1205.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Boiled kidney beans can split, so avoid stirring them too vigorously with a spatula.
Tips: Add the rice syrup at the end for a glossy finish and a clear sweetness.
Tips: The seasoning comes together better after the dish has cooled slightly.
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Ingredients (1 serving)
- Cooked kidney beans — 120 g
- Soy sauce — 1 Tbsp
- Rice syrup — 2 tsp
- Water — 100 ml