Recipe by Jane from Ohio
This is my mother's recipe. It's probably 40 years old. So yummy.
Top Review by Kumquat the Cat's friend
An oldie perhaps, but most definitely a goodie! The combination of sweet, sour and smokey/salty was incredibly delicious! I used a mixture of Bacos and Morningstar Farms bacon strips and a little butter instead of the drippings. Also, I used less than half the recommended amount of sugar (1/4 cup plus 2 tablespoons) because I'm not into terribly sweet dishes. This was so so good I could not believe. I was confused at first by the instructions to "carefully" stir in beans, but that's because the canned wax and green beans wouldn't have held together very well otherwise. Using fresh green and wax beans would solve this problem, though it's hard for me anyway to find fresh wax beans. Well either way I strongly recommend this dish. It tastes great both hot AND cold! Thanks Jane!
- 453.59 g can green beans
- 453.59 g can red kidney beans
- 453.59 g can lima beans
- 453.59 g can yellow wax bean
- 453.59 g can garbanzo beans or 453.59 g can chickpeas
- 118.29 ml finely chopped onion
- 8 slice bacon
- 29.58 ml cornstarch
- 2.46 ml garlic salt
- 2.46 ml salt
- 0.25 ml pepper
- 158.51 ml sugar
- 118.29 ml vinegar (I use white)
- 177.44 ml water
Directions See How It's Made
- Fry bacon until crisp.
- Drain and reserve 1/4 cup of drippings in pan.
- Mix salt, pepper, sugar and corn starch together.
- Add to drippings.
- Mix vinegar and water together.
- Add this slowly to mixture and cook on the low heat stirring constantly until thickened.
- Stir in drained beans very carefully.
- Add fresh onions and cook 15 minutes over medium heat.
- Turn into casserole dish and crumble bacon on top.
- Bake 25 minute at 350°F or refrigerate until the next day and bake.
- This recipe is best when reheated the next day in the oven.