Leftover Navy Beans

Oxmoor House
4 servings


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2/3 cup chopped onion
3 tablespoons bacon drippings
1 1/3 cups cooked navy beans
1 (14 1/2-ounce) can stewed tomatoes, undrained and chopped
Salt and pepper to taste


Saute onion in bacon drippings in a large skillet until tender. Add beans; cook over low heat 2 minutes. Add tomatoes; continue to cook an additional 5 minutes, stirring frequently. Stir in salt and pepper to taste.

Created date

February 2010