4 slices bacon
1/4 cup sugar
1 tbsp cornstarch
1/2 tsp salt
1/2 cup mild taco sauce
1 can (16-oz) chili beans
1 can (16-oz) green beans, drained
1 can (16-oz) garbanzo beans, drained
Fry the bacon until crisp and remove from skillet. Reserve 2 tablespoons of the drippings in the skillet. Stir in the sugar, cornstarch, salt, and taco sauce. Cook, stirring occasionally, until bubbling and thick.
Place the 3 types of beans in the crock pot or slow cooker; add the crumbled bacon. Pour the thickened sauce overall. Stir mixture thoroughly . Place lid on cooker and cook on high for 2 hours.
1 tbsp cornstarch
1/2 tsp salt
1/2 cup mild taco sauce
1 can (16-oz) chili beans
1 can (16-oz) green beans, drained
1 can (16-oz) garbanzo beans, drained
Fry the bacon until crisp and remove from skillet. Reserve 2 tablespoons of the drippings in the skillet. Stir in the sugar, cornstarch, salt, and taco sauce. Cook, stirring occasionally, until bubbling and thick.
Place the 3 types of beans in the crock pot or slow cooker; add the crumbled bacon. Pour the thickened sauce overall. Stir mixture thoroughly . Place lid on cooker and cook on high for 2 hours.
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