4 cups cooked red beans, drained (rinsed if canned)
2 tablespoons bacon grease (obviously, oil or shortening will do)
1/2 a large yellow onion, diced
3 cloves garlic, minced
1/2 a green bell pepper, diced (or jalapenos) (or omit)1 teaspoon salt fresh black pepper to taste 1 (15 oz) can fire-roasted diced tomatoes with green chilies 1/2 cup water 1/4 cup chopped cilantro juice of 1 lime
Directions:
Melt the bacon grease in a dutch oven or other pot set over medium heat. Add the onion, and cook until softened, about 5-6 minutes. Turn the heat down if necessary- you don’t want them to brown. Add the garlic and bell pepper if using, and cook for another two minutes or so.
Add the salt, pepper, diced tomatoes and water. Stir to combine, cover the pot, turn down to a simmer, and cook for 30 minutes.
Check for seasoning, adding more salt and pepper if necessary. Just before serving, add the cilantro and fresh lime juice.
Serves about 6 or 7 as a side dish.