Yes, I know, it’s not really red beans and rice if you cheat and use canned beans, but my kids loved it.

Mince about four slices of bacon and saute over medium heat until the fat starts to render off.  You may need to add a little more drippings if your bacon is particularly lean; about two tablespoons for the whole batch should do it.  Stir in healthy helpings of the Cajun trinity: minced onion, celery, and sweet pepper, along with “the pope”, a bit of crushed garlic.  I don’t use hot peppers in my creole dishes right now, as my children’s palates haven’t matured enough yet to tolerate them. Cook until soft, and add two cans of red kidney beans, with the canning liquid.  Ideally, you would drain the beans and use homemade stock instead, but I was out.  Go ahead and salt to taste, but don’t stub your toe on the way down.  Reduced broth gets saltier the longer it simmers.  Regardless, you want to lower the heat and let everything simmer for about 20 minutes or until thickened.  Serve over rice, and pass some creole seasoning and hot sauce with it.