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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Not your average 5 canned bean salads. The cook dressing makes this party perfect! This is seved hot Ingredients:
1 pound bacon ( i like turkey bacon ) |
2/3 cup white sugar |
2 tablespoons cornstarch |
1 1/2 teaspoons salt |
1 pinch ground black pepper |
3/4 cup distilled white vinegar or part balsamic vinegar |
1/2 cup water |
1 (15 ounce) can black beans, rinsed and drained |
1 (15 ounce) can kidney beans, drained |
1 (15 ounce) can green beans, drained |
1 (14.5 ounce) can wax beans, drained |
1 (15 ounce) can garbanzo beans, drained |
Directions:
1. Cut bacon into small pieces using kitchen shears, and place in a large skillet.
2. Cook, turning frequently, over medium high heat until evenly
3. browned.
4. Drain, reserving 1/4 cup drippings.
5. Set bacon aside.
6. Return reserved drippings to skillet.
7. Mix together sugar, cornstarch, and salt and pepper; blend into drippings.
8. Stir in vinegar and water; cook and stir until boiling.
9. Stir in drained beans.
10. Cover, reduce heat, and simmer for 15 to 20 minutes.
11. Stir occasionally.
12. Turn bean mixture into serving dish.
13. Crumble bacon over beans.
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