8 Strips bacon, diced
2/3 cup Sugar
2 tbsp Cornstarch
1 1/2 tsp Salt
1 pinch Pepper
3/4 cup Vinegar
1/2 cup Water
1 can (16 oz.) kidney beans, rinsed and drained
1 can (15 oz.) lima beans, rinsed and drained
1 can (15 oz.) garbanzo beans, rinsed and drained
1 can (14 1/2 oz.) green beans, drained
1 can (14 1/2 oz.) wax beans, drained
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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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