Instructions: In a large skillet, brown bacon. Add sugar and cornstarch, then vinegar. Stir until thickened. Add drained beans and onion, continue cooking on medium heat about 1/2 hour, or until onions are tender.

Makes 8 to 10 servings.

Joan Says: My daughter got this recipe at a pot-luck luncheon several years ago in Quincy, Ill.. I like it, in preference to three bean salad, because there is no concealed greased. Whenever I serve it, everyone seems to like it.

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