Hot German Bean Salad

This Hot German Bean Salad is a comforting, rustic dish that blends the earthiness of black and kidney beans with the bright crunch of carrots, celery, and red onion. Unlike cold bean salads, this version is simmered in a warm, glossy sauce made from white grape juice, vinegar, and a touch of sugar, creating a unique sweet-and-savory profile. The cornstarch thickens the liquid into a light glaze that coats every bean and vegetable. Its a hearty vegan side dish perfect for potlucks, holiday tables, or as a warm accompaniment to roasted meats. The flavors deepen as it sits, making it an excellent make-ahead meal that tastes even better the next day.

Cooking Method: Frying, Stir Frying

Cuisine: German

Courses: Salads

Difficulty: Intermediate

Servings: 6

Calories: 530.5

Dietary: Gluten-free

Description

This Hot German Bean Salad is a comforting, rustic dish that blends the earthiness of black and kidney beans with the bright crunch of carrots, celery, and red onion. Unlike cold bean salads, this version is simmered in a warm, glossy sauce made from white grape juice, vinegar, and a touch of sugar, creating a unique sweet-and-savory profile. The cornstarch thickens the liquid into a light glaze that coats every bean and vegetable. Its a hearty vegan side dish perfect for potlucks, holiday tables, or as a warm accompaniment to roasted meats. The flavors deepen as it sits, making it an excellent make-ahead meal that tastes even better the next day.

Ingredients

1/4 cup White Grape Juice
2 md Carrots; chopped
1/2 md 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 Vegetable Bouillon cube
2 cup Black beans, canned
1 cup Red kidney beans, canned
1 Red Onion, optional

Directions

1
Rinse and drain the canned black beans and red kidney beans thoroughly.
2
Peel and chop the carrots into small dice or coins. Slice the celery and chop the red onion.
3
In a large saucepan or skillet, combine the water (or bean liquid), white grape juice, vinegar, sugar, and vegetable bouillon cube.
4
Stir the mixture over medium heat until the bouillon cube dissolves and the sugar is incorporated.
5
Add the chopped carrots, celery, and red onion to the saucepan. Cook for 5-7 minutes until the vegetables are slightly tender but still crisp.
6
Add the rinsed black beans and kidney beans to the pan. Stir gently to combine with the vegetable mixture.
7
In a small bowl, whisk the cornstarch with a tablespoon of cold water to create a slurry.
8
Pour the cornstarch slurry into the saucepan while stirring continuously.
9
Simmer for 2-3 minutes until the sauce thickens and becomes glossy, coating the beans and vegetables.
10
Remove from heat and serve warm immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 530.5kcal

% Daily Value *
Total Fat 26.1g41%
Saturated Fat 3.9g20%
Cholesterol 0.0mg0%
Sodium 58.3mg3%
Total Carbohydrate 59.2g20%
Dietary Fiber 17.1g69%
Sugars 9.9g
Protein 17.1g35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bean, beans, black, bouillon, canned, carrots, celery, chopped, cornstarch, cube, frying, german, grape, hot, juice, kidney, liquid, onion, optional, red

Read it online: https://www.chefs-mate.com/recipe/hot-german-bean-salad/