Beans With Bacon and Spices

Ingredients (for 1 can):

1-15 1/2 Oz can kidney beans (I use dark red), drained
3 strips smoked bacon, cut into 1 inch pieces
1 small onion, chopped
1 teaspoon seasoned salt
1 teaspoon chili powder
1/2 teaspoon ground turmeric
1/4 cup water
1 teaspoon olive oil

I use a skillet to fix this. Heat the oil in the skillet over medium heat. Add the bacon and onion and sauté for about 3 minutes. Reduce heat to medium low and add the beans, seasoned salt, chili powder and turmeric, stir well to combine. Add the water and stir well again. Cook until the mixture begins to lightly bubble.

WORD HISTORY:
Bacon-The ultimate origin of this word, closely related to "back," is unknown. Old Germanic had "bakam," which meant "back," and from this came "bako," which meant "meat from an animal's back." This gave Frankish, a Germanic dialect, "bako," which meant "cured meat from the side of an animal, (usually from a swine)." Old French, a Latin-based language, absorbed the word from Frankish as "bacon," and English borrowed the word in the 1300s.