Post by Baking_Bud on Nov 24, 2002 11:55:10 GMT -6
Hot Bean Salad
1 pound 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
1/2 cup water
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
1 (15 ounce) can black beans, rinsed and drained
Directions: Cut bacon into small pieces with a knife or 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 on paper towels and blot off grease. 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 carefully drained beans. Cover, reduce heat, and simmer for 15 to 20 minutes. Stir occasionally. Turn bean mixture into serving dish. Crumble bacon over beans. Makes 10-12 servings.
NOTE: I do not care for wax beans or black beans, so I just double up on the green beans and kidney... Use whichever you like the best too! Comes out good with any combo of the beans!
1 pound 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
1/2 cup water
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
1 (15 ounce) can black beans, rinsed and drained
Directions: Cut bacon into small pieces with a knife or 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 on paper towels and blot off grease. 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 carefully drained beans. Cover, reduce heat, and simmer for 15 to 20 minutes. Stir occasionally. Turn bean mixture into serving dish. Crumble bacon over beans. Makes 10-12 servings.
NOTE: I do not care for wax beans or black beans, so I just double up on the green beans and kidney... Use whichever you like the best too! Comes out good with any combo of the beans!