Hot Five Bean Salad Recipe
Ingredients
| Bacon Slices | 8 | |
| Sugar | 2/3 Cup (16 tbs) | |
| Cornstarch | 2 Tablespoon | |
| Salt | 1 1/2 Teaspoon | |
| Pepper | 1 Dash | |
| Vinegar | 3/4 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| 1 16-ounce can dark red kidney beans | ||
| 1 16-ounce can cut green beans | ||
| Lima beans | 1 16 Ounce | |
| 1 16-ounce can cut wax beans | ||
| Garbanzo beans | 1 15 Ounce | |
Directions
In large skillet cook bacon till crisp; drain, reserving 1/4 cup drippings in skillet.
Crumble bacon and set aside.
Combine sugar, cornstarch, salt, and pepper; blend into reserved drippings.
Stir in vinegar and water; cook and stir till boiling.
Drain all beans; stir beans into the skillet.
Cover and simmer for 15 to 20 minutes.
Stir in crumbled bacon.
Transfer to a serving dish
Crumble bacon and set aside.
Combine sugar, cornstarch, salt, and pepper; blend into reserved drippings.
Stir in vinegar and water; cook and stir till boiling.
Drain all beans; stir beans into the skillet.
Cover and simmer for 15 to 20 minutes.
Stir in crumbled bacon.
Transfer to a serving dish
Chef
