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Hot Five Bean Salad
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pound bacon
/3 cup white sugar
tablespoons cornstarch
1/2 teaspoons salt
pinch ground black pepper
/4 cup distilled white vinegar
/2 cup water
(15 ounce) can black beans, rinsed and drained
(15 ounce) can kidney beans, drained
(15 ounce) can green beans, drained
(14.5 ounce) can wax beans, drained
(15 ounce) can garbanzo beans, drained
Cut bacon into small pieces using kitchen shears, and place in a
large skillet. Cook, turning frequently, over medium high heat until
evenly browned. Drain, reserving 1/4 cup drippings. Set bacon aside.
Return reserved drippings to skillet. Mix together sugar, cornstarch,
and salt and pepper; blend into drippings. Stir in vinegar and water;
cook and stir until boiling. Stir in drained beans. Cover, reduce
heat, and simmer for 15 to 20 minutes. Stir occasionally.
Turn bean mixture into serving dish. Crumble bacon over beans.
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Hot Five Bean Salad
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