Louisiana Red Beans and Rice

• 4 13 cups water, divided
• 1 12 cups basmati rice
• 12 teaspoon salt
• 1 tablespoon extra virgin olive oil
• 1 cup diced onion
• 2 teaspoons minced garlic
• 30 ounces red kidney beans or 30 ounces pink beans, rinsed
• 6 ounces bacon, chopped
• 12 cup chopped celery
• 1 tablespoon finely chopped celery leaves
• 12 cup diced bell pepper
• 14-12 teaspoon chipotle peppers or 14-12 teaspoon cayenne pepper

1. Combine 3 1/3 cups water, rice, and salt in a large saucepan.
2. Bring to a simmer and reduce heat to low.
3. Cover and cook until water is absorbed, about 45 minutes.
4. About 10 minutes before rice is ready, heat oil in a large skillet over medium-high heat.
5. Add onion and garlic and cook, stirring, until the onion is lightly colored and tender (about 3 minutes).
6. Place 1 cup beans in a small bowl and mash.
7. Add the mashed beans and the whole beans, the remaining 1 cup of water, bacon, celery, celery leaves, bell pepper, and chipotle/cayenne to the skillet.
8. Simmer, stirring occasionally until the liquid has thickened into a gravy and the vegetables are crisp-tender.
9. Serve spooned over rice.

water, basmati rice, salt, extra virgin olive oil, onion, garlic, red kidney, bacon, celery, celery, bell pepper, peppers

Taken from www.food.com/recipe/louisiana-red-beans-and-rice-339126 (may not work)