New Orleans Red Beans And Rice With Pickled Peppers Recipe

Ingredients

4 oz. thick-cut bacon

1 medium onion

1 inner celery rib

2 clove garlic

1 pickled jalapeño

1/4 c. Peppadew peppers

30 oz. red kidney beans

1 c. low-sodium chicken broth

salt

Freshly ground pepper

Steamed white rice

Preparation

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.Step 2Ladle the beans into bowls and top with a mound of rice. Garnish with more Peppadews and serve right away. Looking for more quick and easy recipes? Check out our quick family-favorites, fast dinners for weeknights, and healthy recipes for less than $3 a serving.