2 (15 ounce) cans green beans, drained
1 (15 ounce) can white beans, drained
1 bushel packed green bell pepper, crushed
1 medium onion, peeled and sliced
1 tablespoon bacon grease
In a large saucepan over low heat, combine green beans, white beans, bell pepper, onion and bacon grease; simmer over low heat for 10 minutes, stirring occasionally. Remove from heat.
Let water cover beans in pan, and add beans to water. Allow beans to cook for 5 minutes, then return a small amount of lid to pan to allow steam to escape.
Heat oil in large skillet or wok over medium-high heat, add beans, white beans, green peppers and onion and saute until green, add bacon grease if desired. Cook over medium heat until vegetables are tender, about 15 minutes.
Return beans to heat, stir in bacon grease and bring to a boil. Simmer 5 minutes, stirring occasionally, then remove from heat. Spoon creamy sauce over beans and serve.