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Fabulous Hot Five Bean Salad
By: Jodi T.
"This dish is served hot, and is the best bean salad I've ever had. I make it with black beans, kidney beans, green beans, wax beans, and garbanzo beans. You may not like one or more of the types of beans listed above - just substitute your favorites. This dish is especially good for taking to potluck suppers."
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 (I use half Balsamic and half red white 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
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.
Nutritional Information: Amount Per Serving Calories: 319 | Total Fat: 19g | Cholesterol: 28 mg
Servings Per Recipe: 11
Amount Per Serving: Calories: 319; Total Fat: 19g; Cholesterol: 28 mg;
Sodium: 1092 mg; Total Carbs: 27.1g; Dietary Fiber: 5.4g; Protein: 9.5g.
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Fabulous Hot Five Bean Salad
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Category: Recipes
Prep Time: Cook Time: Total Time:
Fabulous Hot Five Bean Salad
By: Jodi T.
"This dish is served hot, and is the best bean salad I've ever had. I make it with black beans, kidney beans, green beans, wax beans, and garbanzo beans. You may not like one or more of the types of beans listed above - just substitute your favorites. This dish is especially good for taking to potluck suppers."
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 (I use half Balsamic and half red white 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
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.
Nutritional Information: Amount Per Serving Calories: 319 | Total Fat: 19g | Cholesterol: 28 mg
Servings Per Recipe: 11
Amount Per Serving: Calories: 319; Total Fat: 19g; Cholesterol: 28 mg;
Sodium: 1092 mg; Total Carbs: 27.1g; Dietary Fiber: 5.4g; Protein: 9.5g.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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