| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
All newly t, Salads, Vegetables |
10 |
Servings |
INGREDIENTS
| 8 |
|
Strips bacon; diced |
| 2/3 |
c |
Sugar |
| 2 |
tb |
Cornstarch |
| 1 1/2 |
ts |
Salt |
| 1 |
pn |
Pepper |
| 3/4 |
c |
Vinegar |
| 1/2 |
c |
Water |
| 1 |
cn |
(16 oz.) kidney beans; rinsed and drained |
| 1 |
cn |
(15 oz.) lima beans; rinsed and drained |
| 1 |
cn |
(15 oz.) garbanzo beans; rinsed and drained |
| 1 |
cn |
(14 1/2 oz.) green beans; drained |
| 1 |
cn |
(14 1/2 oz.) wax beans; drained |
INSTRUCTIONS
In a skillet, cook bacon until crisp; reserve 1/4 cup drippings. Set the
bacon aside. Add sugar, cornstarch, salt and pepper to drippings. Stir in
vinegar and water; bring to a boil, stirring constantly. Cook and stir for
2 minutes. Add the beans; reduce heat. Cover and simmer for 15 minutes or
until beans are heated through. Place in a serving bowl; top with bacon.
Yield 10-12 servings.
Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #683 by L979@aol.com
on Jul 21, 1997
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