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 ounce(s) thick-cut bacon, cut into 1/4-inch dice
- 1 medium onion, finely chopped
- 1 inner celery rib, finely chopped
- 2 clove(s) garlic, minced
- 1 pickled jalapeño, finely chopped
- 1/4 cup(s) Peppadew peppers, chopped, plus more for garnish
- 30 ounce(s) (two cans) red kidney beans
- 1 cup(s) low-sodium chicken broth
- Freshly ground pepper
- Steamed white rice, for serving
- 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.