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HOT FIVE-BEAN SALAD
Now you can't have a barbecue without BEANS! I found this in Taste of Home Magazine, submitted by Angela Leinenbach, Newport News, Virginia, and we were really "wowed" by 'em!
Serves: 10

Prep.Time: 30 minutes
8 slices Bacon -- diced
2/3 cup Sugar
2 tablespoons Cornstarch
1 1/2 teaspoons Salt
1/8 teaspoon Pepper
3/4 cup Vinegar
1/2 cup Water
1 can Kidney Beans (16 oz.) -- rinsed and drained
1 can Lima Beans (15 oz.) -- rinsed and drained
1 can Garbanzo Beans (15 oz.) -- rinsed and drained
1 can cut Green Beans (14 1/2oz.) -- drained
1 can cut Wax Beans (14 1/2 oz.) -- drained
In a large deep skillet, cook bacon until crisp; reserve 1/4 cup drippings. Set bacon aside. Add sugar, cornstarch, salt and pepper to drippings. Stir in vinegar and water; bring to boil, stirring constantly. Cook and stir 2 minutes. Add beans; lower heat. Cover and simmer 15 minutes or until beans are heated through. Transfer to serving bowl; top with bacon and serve.


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Copyright 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved