8 slices bacon
2/3 c. sugar
2 tbsp. cornstarch
1 1/2 tsp. salt
Dash pepper
3/4 c. vinegar
1/2 c. water
1 (15 oz.) can dark red kidney beans
1 (1 lb.) can cut green beans
1 (1 lb.) can lima beans
1 (1 lb.) can cut wax beans
1 (15 oz.) can garbonzo beans

In large skillet, cook bacon until crisp; drain, reserving 1/4 cup drippings. Return reserved drippings to skillet. Combine sugar, cornstarch, salt and pepper; blend into drippings. Stir in vinegar and water; cook and stir until boiling. Drain all beans; stir into skillet; cover and simmer 15-20 minutes. Turn into serving dish. Crumble bacon over top. Makes 10-12 servings.