New Orleans Red Beans and Rice with Pickled Peppers

By Grace ParisiPublished: Dec 16, 2012

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Yields:

4

Total Time:

30 mins

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In New Orleans, red beans and rice are traditionally served on Mondays because the dish uses up leftover Sunday ham. Grace Parisi likes making the recipe any day of the week, and she replaces the ham with smoky bacon.

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Ingredients

4 oz. thick-cut bacon
1 medium onion
1 inner celery rib
2 clove garlic
1 pickled jalapeño
1/4 cup Peppadew peppers
30 oz. red kidney beans
1 cup low-sodium chicken broth
salt
Freshly ground pepper
Steamed white rice

Directions

1. Step 1In a large saucepan, cook the bacon over moderately high heat, stirring, until golden and crisp, about 5 minutes. Add the onion, celery, garlic, pickled jalapeño, and 1/4 cup of Peppadews and cook, stirring, until softened, 5 to 6 minutes. Add the beans with their liquid and the chicken broth and bring to a boil. Simmer over moderate heat until the liquid is slightly reduced, 8 minutes. Season the beans with salt and pepper.
2. Step 2Ladle the beans into bowls and top with a mound of rice. Garnish with more Peppadews and serve right away.
  
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