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Author Notes: I came up with this as a vegetarian variation to the traditional Sweet and Sour Chicken that most of us are familiar with. I chose butter beans because they are large enough to not get lost in the meal and also because I love how creamy they are. I use this meal to keep the kids happy and healthy while keeping the food budget in balance. Normally I only have to buy the vegetables, pineapple chunks, and butter beans. The grand total is $6.49. Not bad to feed my family of five. —Dabblings
Serves 4 (with leftovers for a lunch for mom)
- 2 tablespoons olive oil
- 1 medium yellow onion; chopped small
- 1 red bell pepper; chopped small
- 1 clove of garlic; minced
- 1 can of plain tomato sauce; 8 oz. (I usually get the salt-free kind and add my own salt)
- 1 tablespoon brown sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons soy sauce
- 1/2 teaspoon salt
- 1 can of pineapple chunks; 20 oz. *In pineapple juice*
- 1/3 cup pineapple juice reserved from pineapple chunks
- 2 one lb. cans of butter beans; rinsed and drained
- 1 1/2 teaspoons corn starch
- 2 tablespoons water
- Rice for serving
- In a large pot heat the olive oil over medium heat.
- Once the oil is heated add the onion, red pepper, and garlic. Saute until the onion is translucent.
- Add in the tomato sauce, brown sugar, cider vinegar, mustard, soy sauce, salt, pepper, and pineapple juice. Stir to combine.
- Once combined add in the pineapple chunks, and the butter beans.
- Combine the corn starch with the water in a separate bowl and then dump the mixture in with the rest of the ingredients.
- Bring the ingredients to a boil and the drop the heat to low and simmer; stirring occasionally for 20 minutes.
- Serve over rice.
- This recipe was entered in the contest for Your Best Dirt Cheap Dinner
No Laffy Matter
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