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Hot Five-Bean Salad

8 slices bacon

2/3 cup sugar

2 tablespoons cornstarch

11/2 teaspoons salt

Dash pepper

3/4 cup vinegar

1/2cup water

1 16-ounce can dark red kidney beans

1 16-ounce can cut green beans

1 16-ounce can lima beans

1 16-ounce can cut wax beans

1 15-ounce can garbanzo beans

In large skillet cook bacon till crisp; drain, reserving 1/4 cup drippings in skillet. Crumble bacon and set aside. Combine sugar, cornstarch, salt, and pepper; blend into reserved drippings. Stir in vinegar and water; cook and stir till boiling. Drain all beans; stir beans into the skillet. Cover and simmer for 15 to 20 minutes. Stir in crumbled bacon. Transfer to a serving dish. Makes 10 to 12 servings.

Agnese Marhele @ 2009-09-19 14:46:03

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