Monday, June 24, 2013

Warm Bean Salad

1 onion, chopped
4 slices bacon, cooked and crumbled (reserve the bacon grease)
1/2 C white vinegar
3/4 C sugar
2 T flour
One 14-ounce can navy beans
One 14-ounce can pinto beans
One 12-ounce package frozen green beans
One 14-ounce can garbanzo beans
1 1/2 C chicken stock
Salt & pepper to taste

In a stock pot, cook the onion in the reserved bacon grease until tender. Add in the flour and whisk.  Add in the chicken stock and whisk.  Add in all of the drained beans and the vinegar and sugar.  Cook, stirring occasionally, until the liquid is reduced to desired consistency.  Remove from heat and stir in the bacon.  Season with salt and pepper. Serve warm.

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