Ingredients

• 1 (1 lb) can green beans
• 1 (1 lb) can red kidney beans
• 1 (1 lb) can lima beans
• 1 (1 lb) can yellow wax bean
• 1 (1 lb) can garbanzo beans or 1 (1 lb) can chickpeas
• 1/2 cup finely chopped onion
• 8 slices bacon
• 2 tablespoons cornstarch
• 1/2 teaspoon garlic salt
• 1/2 teaspoon salt
• 1 dash pepper
• 2/3 cup sugar
• 1/2 cup vinegar (I use white)
• 3/4 cup water

Instructions

1. Fry bacon until crisp.

2. Drain and reserve 1/4 cup of drippings in pan.

3. Mix salt, pepper, sugar and corn starch together.

4. Add to drippings.

5. Mix vinegar and water together.

6. Add this slowly to mixture and cook on the low heat stirring constantly until thickened.

7. Stir in drained beans very carefully.

8. Add fresh onions and cook 15 minutes over medium heat.

9. Turn into casserole dish and crumble bacon on top.

10. Bake 25 minute at 350°F or refrigerate until the next day and bake.

11. This recipe is best when reheated the next day in the oven.