Hot Bean Compote
|Sugar||1⁄3 Cup (5.33 tbs)|
|Vinegar||1⁄2 Cup (8 tbs)|
|Onion||1 Medium, sliced|
|Drained cut green beans||1 Pound (1 1/2 Cups)|
|Canned drained cut wax beans||1 Pound (1 1/2 Cups)|
|Drained red kidney beans||1 Pound (1 1/2 Cups)|
In 2-quart casserole, arrange bacon in single layer.
Cover with paper towel and cook 2 1/2 to 2 3/4 minutes or until crisp.
Remove paper towel and bacon, leaving drippings in casserole.
To drippings, add sugar, cornstarch, salt and pepper; blend well.
Stir in vinegar, then remaining ingredients; mixing well.
Cook covered, 10 minutes or until sauce has boiled and thickened slightly, stirring occasionally.
Crumble bacon over top.