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.
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
Freshly ground pepper
Steamed white rice, for serving
How to Make It
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.
Ladle the beans into bowls and top with a mound of rice. Garnish with more Peppadews and serve right away.
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