Tuesday, August 4, 2015

{soups-salads-and-salad-dressings} Fabulous Hot Five Bean Salad


About once a year, I send this recipe out to my groups.  Those of you who already have it, just delete this one.  I came up with this recipe several years ago and entered it into an Allrecipes contest.  It was selected for inclusion in it's cookbook and they sent me a copy.  It is perfect for a potluck and men love it.  The recipe I found that I altered, called for bean varieties that we don't care for.  I just changed them to some we do like.  Use what you like.  Make it your OWN!

Fabulous Hot Five Bean Salad


Rated: ****+1/2

Submitted By: Jodi T.

Prep Time: 5 Minutes

Cook Time: 35 Minutes

Ready In: 40 Minutes

Servings: 11

"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."

"Canned beans never had it so good. You can pick and choose your favorite beans for this dish, because the cooking method is what makes this salad zing. The beans are simmered in bacon drippings and a sweetened vinegar/cornstarch mixture that coast each bean and makes a thick delicious sauce."


1 pound bacon (The original recipe called for less, but when it comes to bacon, I'm with Michael Simon.  More is better!)

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 no longer use white vinegar.  I LOVE balsamic vinegar.  I either use all balsamic or a combination of balsamic and apple cider 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



1.       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.

2.       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.

3.       Turn bean mixture into serving dish. Crumble bacon over beans.







God Bless and have a GREAT DAY!








Seize the moment. Remember all those women on the 'Titanic' who waved

off the dessert cart. (Erma Bombeck)



Avast logo

This email has been checked for viruses by Avast antivirus software.


Posted by: "Jodi T" <tigger63755@charter.net>
Reply via web post Reply to sender Reply to group Start a New Topic Messages in this topic (1)
Another Great Group of *~ Beth ~*



No comments:

Post a Comment