Title: Red Beans and Rice
Cook bacon and save drippings. As an alternate method of preparing, you may bake the bacon at 400F for 15-20 minutes until crisp.
If using dried beans, add beans to saucepan and cover with water. Heat to boiling for five minutes and then turn off heat. Let sit in warm water for about an hour to soften. Retain liquid, remove about 1/3 of the beans and set aside.
Pour two cans of beans and their liquid into saucepan (or use the saucepan above for alternate method) and crumble bacon into pan. Add enough water to cover beans. Heat to boiling and simmer on medium for about an hour.
Add the contents of the pot to a food processor or blender and add seasonings and bacon drippings. Add a dash of Louisiana-born Tabasco sauce and process for about 4 seconds. The beans should be mostly chopped and the liquid thickened. Drain and add the third can of beans (or the beans that were set aside) and process for just a second or two.
Pour mixture into pot or slow cooker and keep heated until ready to serve, best if simmered for several hours.
Based on a clone of the Popeye's Red Beans and Rice recipe.
Also a great substitute to refried beans with chips.