|Bacon slices||2 , chopped|
|Onion||1⁄4 Small, chopped|
|Green bell pepper||1⁄4 , chopped|
|Garlic||1 Clove (5 gm), minced|
|Potato||1 Small, peeled, diced|
|Hot water||1 Teaspoon|
|Canned kidney bean/Canned pinto beans||16 Ounce (1 Can Of 16 Ounce)|
|Tomato sauce||4 Tablespoon|
|Chopped hot chile||To Taste|
|Water||1⁄2 Cup (8 tbs)|
Saute the bacon in a small skillet over medium heat until half-cooked.
Stir in the onion, green pepper, sweet peppers and garlic; simmer, covered, until vegetables are soft.
Drain off excess grease.
Add the potato and hot water; simmer, covered, for 20 minutes or until potato is tender.
Combine the potato mixture, undrained kidney beans, tomato sauce, chile peppers and water in a saucepan and mix well.
Season with salt and pepper.
Heat and serve over Chicken and Rice.