New Orleans Red Beans & Rice with Pickled Peppers

Recipe courtesy of Kitchen Daily

Ingredients

  • 4 oz thick-cut bacon cut into 1/4-inch
  • dice 1 medium onion, finely chopped 
  • 1 inner celery rib, finely chopped
  • 2 garlic cloves, minced
  • 1 pickled jalapeño, finely chopped
  • ¼ cup chopped Peppadew peppers, plus more for garnish
  • 2 15-ounce 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 Peppers and serve right away.