New Orleans Red Beans and Rice with Pickled Peppers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 ounces thick-cut bacon, cut into 1/4-inch dice |
1 (medium) onion, finely chopped |
1 inner celery rib, finely chopped |
2 cloves garlic, minced |
1 pickled jalapeño, finely chopped |
1/4 cup peppadew peppers, chopped, plus more for garnish |
30 ounces (two cans) red kidney beans |
1 cup low-sodium chicken broth |
salt |
freshly ground pepper |
steamed white rice, for serving |
Directions:
1. In 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. Ladle the beans into bowls and top with a mound of rice. Garnish with more Peppadews and serve right away.
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