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In a large skillet over medium heat, melt 2 Tablespoons bacon grease and 1 Tablespoon salted butter.
Add 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon creole seasoning, ½ teaspoon salt, and ½ teaspoon black pepper to pan.
Stir and cook for about a minute.
Add 3 (15.5 ounce) cans red beans and ¼ cup water to the pan, stir to combine.
Take a potato masher and mash the beans to break them up, make sure there are some larger and smaller chunks of beans.
Bring to a simmer and simmer for 15-20 minutes, stirring occasionally while scraping the bottom of the pan, so nothing burns, until thickened and reduced slightly.
Taste and adjust seasoning if needed.
Serve up immediately with the 4 cups cooked long grain white rice.