4 strips bacon
1/4 c. sugar
1 tbsp. cornstarch
1/2 tsp. salt
1/8 tsp. pepper
1/3 c. vinegar
1 (8 oz.) can cut green beans
1 (8 oz.) can cut wax beans
1 (8 oz.) can red kidney beans
1 onion, sliced

Cut bacon in small pieces and cook on High in a 2 quart casserole for 3 to 4 minutes. Remove bacon and drain on paper towel. Add sugar and cornstarch to bacon drippings, blending well. Stir in salt, pepper and vinegar. Cook on High for 3 to 4 minutes or until thick with no cover. Add drained beans and onion slices to sauce in casserole, stirring well. Cover. Cook on medium for 6 minutes, stirring after 3 minutes. Let stand 10 minutes before serving. Sprinkle bacon on top.