New Orleans Red Beans and Rice with Pickled PeppersTotal Time

Total time  50 Minutes             Makes   4 Servings 
In New Orleans, red beans and rice are traditionally served on Mondays because the dish uses up leftover Sunday ham. 

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 
Salt Freshly ground pepper 
Steamed white rice, for serving

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.