New Orleans Red Beans and Rice with Pickled Peppers

Name: New Orleans Red Beans and Rice with Pickled Peppers
Yield: 4
Ingredients: 4 ounces 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; 1/4 cup chopped Peppadew peppers, plus more for garnish; Two 15-ounce cans red kidney beans; 1 cup low-sodium chicken broth; Salt; Freshly ground pepper; Steamed white rice, for serving

New Orleans Red Beans and Rice with Pickled Peppers was pinched from <a href="http://www.foodandwine.com/recipes/new-orleans-red-beans-and-rice-with-pickled-peppers" target="_blank">www.foodandwine.com.</a>

"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...."

INGREDIENTS

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4 ounces thick-cut bacon, cut into 1/4-inch dice

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1 medium onion, finely chopped

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1 inner celery rib, finely chopped

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2 garlic cloves, minced

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1 pickled jalapeño, finely chopped

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1/4 cup chopped Peppadew peppers, plus more for garnish

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Two 15-ounce cans red kidney beans

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1 cup low-sodium chicken broth

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Salt

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Freshly ground pepper

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Steamed white rice, for serving

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