Red Beans and Rice with Pickled Peppers

My main man, Reed Nelson...The Trumpet player from my other blog, Escapades (Shameless plug for other blog) recent played in New Orleans...While he was there he had Red Beans with Pickled Peppers and he raved about it..

He shared this recipe with me and so I decided to share it with you guys... He happened to tell his good friend, Mabel Jenkins Moore, who owns the soul food joint, frequented by so many of the charactors in my story about it and she fixed it for him, her husband, 88 and the rest of the band...

So we thank Mabel and Reed for this recipe...

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:

• 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
• Salt
• Freshly ground pepper
• Steamed white rice, for serving

DIRECTIONS:

1. 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. Ladle the beans into bowls and top with a mound of rice. Garnish with more Peppadews and serve right away.

Enjoy! Eat Well my friends...Thanks Reed, Thanks Mabel!!