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Leftover Navy Beans

Yield 4 servings


  • 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

How to Make It

  1. 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.

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