Red Beans and Rice

• 2 cups white rice
• 3 cups water
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons rendered bacon fat or unsalted butter
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 1 celery stalk, chopped
• 1 garlic clove, finely chopped
• 1 (14 ounce) can kidney beans

1. Rinse the rice in several changes of cold water, then in a small saucepan, bring the rice, water and 1/2 teaspoon salt to a boil.
2. Reduce the heat top low and cover the saucepan.
3. Cook the rice until tender, about 16 minutes.
4. Remove the saucepan from the heat and fluff with a fork, then let stand 5 minutes.
5. While the rice cooks, in a medium heavy saucepan, heat the bacon fat over medium high heat until melted.
6. Stir in the onion, bell pepper, celery, garlic and 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until golden, about 8 minutes.
7. Stir in the beans with their liquid and bring to a simmer.
8. Remove from the heat and season with salt and pepper to taste.
9. Serve the red beans with the rice.

white rice, water, kosher salt, freshly ground black pepper, bacon, onion, green bell pepper, celery stalk, garlic, kidney beans

Taken from www.foodandwine.com/recipes/red-beans-and-rice (may not work)