New Orleans Red Beans and Rice with Pickled Peppers

• 4 oz. thick-cut bacon
• 1 medium onion
• 1 inner celery rib
• 2 clove garlic
• 1 pickled jalapeno
• 1/4 c. Peppadew peppers
• 30 oz. red kidney beans
• 1 c. low-sodium chicken broth
• salt
• Freshly ground pepper
• Steamed white rice

1. In a large saucepan, cook the bacon over moderately high heat, stirring, until golden and crisp, about 5 minutes.
2. Add the onion, celery, garlic, pickled jalapeno, and 1/4 cup of Peppadews and cook, stirring, until softened, 5 to 6 minutes.
3. Add the beans with their liquid and the chicken broth and bring to a boil.
4. Simmer over moderate heat until the liquid is slightly reduced, 8 minutes.
5. Season the beans with salt and pepper.
6. Ladle the beans into bowls and top with a mound of rice.
7. Garnish with more Peppadews and serve right away.
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bacon, onion, celery, clove garlic, jalapeno, peppadew peppers, red kidney beans, chicken broth, salt, freshly ground pepper, white rice

Taken from www.delish.com/recipefinder/new-orleans-red-beans-rice-pickled-peppers-recipe-fw0113 (may not work)