Ingredients:

  • 4 oz diced bacon
  • 1/2 cup finely diced yellow onion
  • 1/2 cup finely diced green bell pepper
  • 1/2 cup finely diced celery
  • 3 cloves minced garlic
  • 3 cans (15 oz each) drained and rinsed red kidney beans
  • 2 cups beef broth
  • 1 tsp liquid smoke
  • 1 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 1 tbsp Worcestershire sauce
  • 2 cups uncooked long-grain white rice
  • 4 cups water or chicken broth
  • 2 tbsp unsalted butter
  • 1/4 tsp Cajun seasoning
  • 1/4 tsp salt

Instructions:

  1. Place diced bacon in a Dutch oven over medium heat and sauté until crisp and the fat has fully rendered.
  2. Add the diced onion, bell pepper, and celery to the bacon fat; cook for 5–7 minutes until softened and translucent.
  3. Stir in the minced garlic and cook for 60 seconds until fragrant.
  4. Stir in the drained beans, beef broth, liquid smoke, Cajun seasoning, smoked paprika, and Worcestershire sauce.
  5. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally, until the liquid reduces by a third.
  6. Use a potato masher or fork to crush about 1 cup of the beans directly in the pot and stir them back in to thicken the sauce.
  7. Cook the white rice according to package instructions. Once cooked, fluff with a fork and stir in melted butter, salt, and a pinch of Cajun seasoning.