Four Bean Salad
Preparation Time: 20 minutesMicrowave Time: 15 to 20 minutes
12 oz frozen green beans, thawed and drained of any excess water
1 10 oz can baked beans (not drained) (*12 oz can will work too)
1 10 oz can lima beans (drained) (*12 oz can will work too)
1 10 oz can dark red kidney beans (not drained) (*12 oz can will work too)
1 10 oz can baked beans (not drained) (*12 oz can will work too)
1 10 oz can lima beans (drained) (*12 oz can will work too)
1 10 oz can dark red kidney beans (not drained) (*12 oz can will work too)
10 strips crispy bacon
3/4 cup brown sugar
1 cup chopped onion
1 Tbs olive oil
1 (1 lb.) can kidney beans, drained
salt and pepper to taste
3/4 cup brown sugar
1 cup chopped onion
1 Tbs olive oil
1 (1 lb.) can kidney beans, drained
salt and pepper to taste
Cook crispy bacon as described, and chop into small pieces. In a microwave safe bowl, cobmine chopped onion and olive oil, and microwave on high for 2 to 3 minutes, or until onion becomes soft and transluscent. Combine the cooked bacon and onion, and remaining ingredients until fully mixed, in a microwave-safe casserole dish. Microwave on high for 12 to 16 minutes, until warmed all the way through.
