Hot Five-Bean Salad

• 8 bacon strips, diced
• 2/3 cup sugar
• 2 tablespoons cornstarch
• 1-1/2 teaspoons salt
• Pinch pepper
• 3/4 cup white vinegar
• 1/2 cup water
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15-1/4 ounces) lima beans, rinsed and drained
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 can (14-1/2 ounces) cut green beans, drained
• 1 can (14-1/2 ounces) cut wax beans, drained

1. In a skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain, reserving 1/4 cup drippings. Add sugar, cornstarch, salt and pepper to drippings. Stir in vinegar and water; bring to a boil, stirring constantly. Cook and stir for 2 minutes.
2. Add the beans; reduce heat. Cover and simmer for 15 minutes or until beans are heated through.
3. Place in a serving bowl; top with bacon.

bacon, sugar, cornstarch, salt, pepper, white vinegar, water, kidney beans, beans, garbanzo beans, green beans, wax beans

Taken from www.tasteofhome.com/recipes/hot-five-bean-salad/ (may not work)