Name: New Orleans Red Beans and Rice with Pickled Peppers
Yield: 4
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 -

New Orleans Red Beans and Rice with Pickled Peppers

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Ingredients for - New Orleans Red Beans and Rice with Pickled Peppers

1. 4 oz. thick-cut bacon -

2. 1 medium onion -

3. 1 inner celery rib -

4. 2 clove garlic -

5. 1 pickled jalapeño -

6. 1/4 c. Peppadew peppers -

7. 30 oz. red kidney beans -

8. 1 c. low-sodium chicken broth -

9. Salt -

10. Freshly ground pepper -

11. Steamed white rice -

How to cook deliciously - New Orleans Red Beans and Rice with Pickled Peppers

1. Stage

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. Stage

Ladle 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.