UA Recipe Collection

Kidney Beans a la Sour Cream


4 Servings
SourceAnita Ward (1978)
Prep time15 minutes
Cooking time15 minutes
Total time30 minutes


3 T
salad oil
3⁄4 c
onion (chopped)
1⁄3 c
celery (chopped)
1 cn
tomato sauce (8-oz)
salt (to taste)
1⁄2 c
dairy sour cream
2 cn
red kidney beans (1-lb. 1-oz. cans, drained)
1 1⁄3 T
Worcestershire sauce
1 ds
Accent (optional)


In hot oil in large skillet, sauté onion and celery until golden and tender, about 5 minutes. Add tomato sauce, sour cream, beans, Worcestershire sauce, salt and Accent; stir to mix well. Cook, covered, over low heat about 10 minutes, or until thoroughly hot. Makes 4 to 5 servings.