New Orleans Red Beans and Rice with Pickled Peppers recipes

New Orleans Red Beans and Rice with Pickled Peppers recipes
11 Ingredients
  • 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
Nutrition
864
43% daily value
4 servings
                                       
                                            dairy-​free, gluten-​free
     

Fat

21% 14

Saturated

21% 4

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 3

Carbs

45% 136

Carbs (net)

- 103

Fiber

134% 33

Sugars

- 6

Sugars, added

- 0

Protein

107% 53

Cholesterol

6% 19

Sodium

34% 810

Calcium

20% 200

Magnesium

72% 304

Potassium

66% 3098

Iron

82% 15

Zinc

58% 6

Phosphorus

134% 938

Vitamin A

1% 7

Vitamin C

19% 17

Thiamin (B1)

116% 1

Riboflavin (B2)

40% 1

Niacin (B3)

41% 7

Vitamin B6

77% 1

Folate equivalent (total)

212% 848

Folate (food)

- 848

Folic acid

- 0

Vitamin B12

8% 0

Vitamin D

1% 0

Vitamin E

5% 1

Vitamin K

14% 17
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