Ingredients
2
tablespoons vegetable oil
1
package (16 ounces) frozen green beans, potatoes, onions and red peppers
2/3
cup vegetable or chicken broth
1/3
cup cider vinegar
1
tablespoon sugar
1
tablespoon cornstarch
1
can (15 to 16 ounces) kidney beans, rinsed and drained
1
can (15 to 16 ounces) garbanzo beans, rinsed and drained
2
tablespoons bacon flavor bits or chips, if desired
Preparation
Heat oil in 12-inch nonstick skillet over medium-high heat. Cook vegetables in oil about 5 minutes, stirring frequently, until hot.
Mix broth, vinegar, sugar and cornstarch; stir into vegetables. Heat to boiling. Boil, stirring constantly, until thickened.
Stir in beans. Cook until beans are hot. Sprinkle with bacon bits.
