Hot German Bean Salad

Course : Beans
Serves: 6
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1/4 cup white grape juice
2 medium carrots -- chopped
1/2 medium red onion -- chopped
2 stalks celery -- sliced
1/2 cup water -- or liquid from beans
1/3 cup vinegar
1 tablespoon sugar
1 tablespoon cornstarch
1 piece vegetable bouillon cube
2 cups black beans -- canned
1 cup red kidney beans -- canned
1 medium red onion -- optional

Preparation / Directions:

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.

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