- 1 Tbsp. vegetable oil
- 4 bacon slices, chopped
- 1 cup onions, diced
- 1 Tbsp. garlic, minced
- 2 Tbsp. tomato paste
- 1 tsp. chipotle pepper paste
- 1 can red kidney beans, drained
- 1 cup chicken or vegetable broth
- Salt and black pepper, to taste
- 2 cups of cooked white rice
In a heavy-bottomed pot on medium-high heat, add the vegetable oil and bacon.
Cook, stirring until the bacon is cooked, slightly golden.
Remove with a slotted spoon, reserving the fat in the pan.
Add the onions, cook for 1 minute; add the garlic, tomato paste and chipotle pepper.
Cook for 1 minute.
Add the red beans, reserved bacon and chicken broth, stir, cover and cook for 10 minutes to combine flavors.
If a thicker consistency is desired, simmer uncovered a few more minutes.
Serve with the white rice and enjoy.