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Hot Five Bean Salad's picture
  Bacon slices 8
  Sugar 2⁄3 Cup (10.67 tbs)
  Cornstarch 2 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Pepper 1 Dash
  Vinegar 3⁄4 Cup (12 tbs)
  Water 1⁄2 Cup (8 tbs)
  Canned dark red kidney beans 16 Ounce (1 Can)
  Canned cut green beans 16 Ounce (1 Can)
  Canned lima beans 16 Ounce (1 Can)
  Canned cut wax beans 16 Ounce (1 Can)
  Canned garbanzo beans 15 Ounce (1 Can)

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

Recipe Summary

Side Dish

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1968 Calories from Fat 118

% Daily Value*

Total Fat 13 g20.3%

Saturated Fat 2.7 g13.4%

Trans Fat 0 g

Cholesterol 13.8 mg4.6%

Sodium 7201.1 mg300%

Total Carbohydrates 412 g137.2%

Dietary Fiber 79.2 g316.8%

Sugars 170.1 g

Protein 74 g148.3%

Vitamin A 10.7% Vitamin C 49.3%

Calcium 51.3% Iron 51.5%

*Based on a 2000 Calorie diet

Hot Five Bean Salad Recipe