Asian Vegetables with Kidney & Edamame Beans
Ingredients
2 tablespoons wet mustard
1 tablespoon flour
2/3 cup water
1 cup cider vinegar
1/4 cup sugar
32 ounces frozen vegetables, cooked - I used half Asian vegetables, half edamame beans
15 ounces kidney beans, rinsed and drained
1 onion, diced
1 bell pepper, diced
8 ribs celery, diced
Directions
1. In a saucepan, whisk mustard and flour. Slowly whisk in water, whisking to keep smooth. Whisk in vinegar and sugar, stirring well till sugar dissolves. Bring to a boil and let simmer a minute or two.
2. While the sauce cooks, cook the frozen vegetables, then drain. Chop the remaining vegetables. Combine the cooked vegetables, the chopped vegetables and the beans.
3. Toss sauce and vegetables. Transfer to storage container and refrigerate at least 24 hours before serving.
Notes
I made this recipe for a church luncheon and it was a huge hit. The stake Relief Society president raved so much about it, I wanted to crawl under a rock and just die. It was so good, I was embarrassed. And then we got to have the leftovers in our fridge for the next few days, with was delicious and convenient. I will definitely be making this again--this afternoon is the plan!
Source
A Veggie Venture
2 tablespoons wet mustard
1 tablespoon flour
2/3 cup water
1 cup cider vinegar
1/4 cup sugar
32 ounces frozen vegetables, cooked - I used half Asian vegetables, half edamame beans
15 ounces kidney beans, rinsed and drained
1 onion, diced
1 bell pepper, diced
8 ribs celery, diced
Directions
1. In a saucepan, whisk mustard and flour. Slowly whisk in water, whisking to keep smooth. Whisk in vinegar and sugar, stirring well till sugar dissolves. Bring to a boil and let simmer a minute or two.
2. While the sauce cooks, cook the frozen vegetables, then drain. Chop the remaining vegetables. Combine the cooked vegetables, the chopped vegetables and the beans.
3. Toss sauce and vegetables. Transfer to storage container and refrigerate at least 24 hours before serving.
Notes
I made this recipe for a church luncheon and it was a huge hit. The stake Relief Society president raved so much about it, I wanted to crawl under a rock and just die. It was so good, I was embarrassed. And then we got to have the leftovers in our fridge for the next few days, with was delicious and convenient. I will definitely be making this again--this afternoon is the plan!
Source
A Veggie Venture
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