1 lb red potatoes, diced into large chunks
2/3 cup vegetable broth
1/3 cup cider vinegar
1 tablespoon sugar
1 tablespoon cornstarch
1 can kidney beans, rinse and drained
1 can garbanzo beans, rinsed and drained
Vegetarian bacon bits
- Cut the potatoes into large chunks, place them in a microwave safe cover dish with about 1/4 cup of water and microwave them for 4 minutes. Stir them and then microwave them for another 3-4 minutes or until a knife can be easily inserted into the potatoes. Drain and set aside.
- Heat the oil in a large skillet over medium heat until shimmering. Add the potatoes and cook until slightly browned, about 4 minutes.
- In a separate bowl, mix the broth, vinegar, sugar and corn starch. Add the vinegar mixture into the vegetables stirring constantly until the sauce is thickened.
- Stir in the beans and cook until the beans are hot. Sprinkle with the "bacon" bits before serving.