3 cups white rice; cooked
1 slice bacon; thick cut
1 tsp bacon fat; or vegetable oil
1 small onion; diced
1/4 medium green pepper; diced
1 clove garlic; minced
1/2 tsp Cajun blackened seasoning
1/4 tsp cayenne
1/4 tsp cumin
1/4 tsp coriander
salt; to taste
black pepper; to taste
1/3 cup tomato puree
15 1/2 oz kidney beans; canned, undrained
1/2 cup water

1. Start by preparing the white rice.

2. Dice the bacon into 1/2 squares . Heat a 1 1/2 quart saucepan over medium-high heat. Add bacon fat and then add the bacon and cook, stirring occasionally until the bacon is browned and most of the fat has rendered out. This should take about 8 to 10 minutes.

3. Remove bacon once it cooked to a plate.

4. Add the chopped vegetables, salt and pepper. Cook, stirring frequently, for 3 to 5 minutes or until the onion begins to soften.

5. Add garlic and spices and cook for about another 1-2 minutes until garlic is fragrant. Return bacon to pan.

6. Add the tomato puree and continue to cook for another minute, stirring the paste around so it is evenly incorporated with the other ingredients.

7. Add the water and undrained kidney beans to the pan. Scrape up any brown bits stuck to the pan. Simmer gently for 15 minutes, stirring occasionally, or until the sauce is thickened to your liking. Turn down the heat if necessary to maintain the gentle simmer.

8. Taste the beans and add more salt and/or pepper if needed.

Serve in bowls over the prepared white rice.