Pork Recipe

This robust five-bean medley is a comforting, protein-packed main dish that balances sweet and tangy flavors. Crispy bacon bits provide a smoky crunch, while a glaze of sugar, vinegar, and cornstarch coats the black, kidney, green, wax, and garbanzo beans in a glossy, savory coating. It&# 226;ÂÂs a versatile vegetarian-friendly option (if you skip the bacon) or a hearty side for pork roasts. Perfect for potlucks, family dinners, or meal prep, this dish holds up well when reheated. The combination of textures and the rich, umami depth from the bacon drippings make it an irresistible comfort food classic that disappears from the serving dish quickly.

Cooking Method: Frying, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 989.5

Dietary: Gluten-free

Description

This robust five-bean medley is a comforting, protein-packed main dish that balances sweet and tangy flavors. Crispy bacon bits provide a smoky crunch, while a glaze of sugar, vinegar, and cornstarch coats the black, kidney, green, wax, and garbanzo beans in a glossy, savory coating. It&# 226;ÂÂs a versatile vegetarian-friendly option (if you skip the bacon) or a hearty side for pork roasts. Perfect for potlucks, family dinners, or meal prep, this dish holds up well when reheated. The combination of textures and the rich, umami depth from the bacon drippings make it an irresistible comfort food classic that disappears from the serving dish quickly.

Ingredients

1 lbs Bacon
2/3 cups White sugar
2 Tablespoons cornstarch
1 1/2 Teaspoons salt
1 Pinch ground black pepper
3/4 cups Distilled white vinegar
1/2 cups Water
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15 ounce) can garbanzo beans, drained

Directions

1
Cut bacon into small pieces using kitchen shears, and place in a large skillet.
2
Cook, turning frequently, over medium-high heat until evenly browned and crisp.
3
Drain bacon on paper towels, reserving 1/4 cup of bacon drippings in the skillet.
4
Set cooked bacon aside for garnish.
5
In a small bowl, whisk together sugar, cornstarch, salt, and pepper.
6
Return reserved drippings to the skillet over medium heat.
7
Stir the sugar mixture into the drippings, then gradually whisk in vinegar and water.
8
Cook and stir constantly until the mixture comes to a boil and thickens slightly.
9
Stir in all five types of drained beans (black, kidney, green, wax, and garbanzo).
10
Cover skillet, reduce heat to low, and simmer for 15 to 20 minutes, stirring occasionally to prevent sticking.
11
Transfer the bean mixture to a serving dish.
12
Crisp bacon bits over the top before serving.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 989.5kcal

% Daily Value *
Total Fat 49.5g77%
Saturated Fat 16.2g81%
Cholesterol 52.2mg18%
Sodium 9273.9mg387%
Total Carbohydrate 86.3g29%
Dietary Fiber 13.3g54%
Sugars 44.7g
Protein 53.0g106%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This dish can be made vegetarian by omitting the bacon and using vegetable oil or broth instead of bacon drippings for the sauce base.

For best results, ensure all canned beans are thoroughly rinsed and drained to remove excess sodium and improve texture.

The flavors meld beautifully if allowed to sit for 30 minutes after cooking before serving.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of water if needed.

Keywords: bean casserole, five bean salad, bacon beans, side dish, comfort food, vegetarian option, potluck recipe, black beans, kidney beans, garbanzo beans, green beans, wax beans, sweet and savory, easy dinner, meal prep, family friendly, casserole, healthy beans, protein rich, simple cooking

Read it online: https://www.chefs-mate.com/recipe/pork-recipe-115/