Hot Bean Compote Recipe
Summary
Ingredients
| Bacon Slices | 4 | |
| Sugar | 1/3 Cup (16 tbs) | |
| Cornstarch | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Vinegar | 1/2 Cup (16 tbs) | |
| Onion | 1 Medium, sliced | |
| Green beans | 1 1/2 Cup (16 tbs), drained | |
| Beans | 1 1/2 Cup (16 tbs), drained | |
| Red kidney beans | 1 1/2 Cup (16 tbs), drained |
Directions
In 2-quart casserole, arrange bacon in single layer.
Cover with paper towel and cook 2 1/2 to 2 3/4 minutes or until crisp.
Remove paper towel and bacon, leaving drippings in casserole.
To drippings, add sugar, cornstarch, salt and pepper; blend well.
Stir in vinegar, then remaining ingredients; mixing well.
Cook covered, 10 minutes or until sauce has boiled and thickened slightly, stirring occasionally.
Crumble bacon over top.
Cover with paper towel and cook 2 1/2 to 2 3/4 minutes or until crisp.
Remove paper towel and bacon, leaving drippings in casserole.
To drippings, add sugar, cornstarch, salt and pepper; blend well.
Stir in vinegar, then remaining ingredients; mixing well.
Cook covered, 10 minutes or until sauce has boiled and thickened slightly, stirring occasionally.
Crumble bacon over top.
Chef
