Fabulous Hot Five Bean Salad Recipes

Steps:

• Dump all of the beans into a colander, starting with the kidney beans. Do not rinse.
• Chop the Bermuda onion into cubes.
• In a large bowl, pour all the beans and the chopped onion together and mix well.
• In a sauce pan, mix the apple cider vinegar with the sugar and salt, stir over medium heat. Once the sugar and salt have dissolved, add the olive oil and the pepper.
• Stir well and then pour over the beans. Cover and place in the refrigerator, overnight is best. Stir them occasionally to make sure that they are all getting a good dose of the liquid.

Steps:

• 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.

Steps:

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

Steps:

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

Steps:

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

Steps:

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