This is a quick and highly versatile recipe that is more of a technique than something to follow exactly as described. The result is more portions than I would usually make for my needs, but can be stored in the refrigerator for a few days and mixed with other things while reheating to obtain different flavor profiles. That is, however, assuming that you do not add too much to the base recipe when first cooking it. For example, the next morning after making this as described, I reheated a portion along with an egg, shredded cheese, hot sauce, and a couple corn tortillas to make breakfast burritos.
While the result is more along the lines of what I could call “comfort food” instead of “elevated dining”, I like comfort food–especially things that can be cooked on a Sunday afternoon and used in different ways throughout the week for other meals. One note is that if you end up not using bacon and not substituting it with something that will not release as much fat into the pan, (e.g. diced ham or slices of cooked sausage), then more oil should be added initially. Different vegetables, (or none at all), may be used or added. I just happened to have some frozen peas that had been around a bit that I wanted to use up when making this. Along those same lines, I had a can of red pinto beans in my pantry that I chose for this, but other types of beans could have been used.
The full written recipe may be found here: https://cook.karylstein.com/g/family/r/beans-and-rice.