Louisiana-Style Bacony Red Beans & Rice

• Heat a medium dry pot over medium- high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. • Turn off heat; transfer bacon to a paper- towel-lined plate. Once cool enough to handle, roughly chop. Carefully transfer bacon fat to a small bowl (you’ll use it in Step 4). Wipe out pot.

• While bacon cooks, wash and dry produce. • Core, deseed, and dice bell pepper into 1⁄4-inch pieces. Trim and thinly slice scallions, separating whites from greens. Dice tomato into 1⁄4-inch pieces.

• In pot used for bacon, heat 2 TBSP reserved bacon fat (4 TBSP for 4 servings) over medium heat. TIP: If your bacon did not render enough fat, use oil or butter instead. • Slowly whisk in flour and cook, whisking, until no lumps remain and mixture is darkened and bubbling, 1-2 minutes. TIP: Mixture should have a toasty, nutty aroma. • Add bell pepper, scallion whites, Cajun Spice Blend, Fry Seasoning, cumin, half the celery salt, 1⁄4 tsp sugar (1⁄2 tsp for 4), and pepper. Stir to coat. Cook, stirring occasionally, until veggies are softened and spices are fragrant, 2-3 minutes.

• Add tomato paste to pot with veggies and cook, stirring, until combined and slightly darkened, 1-2 minutes. • Stir in diced tomato, beans and their liquid, and 1 cup water (2 cups for 4 servings). Bring to a boil, then lower to a simmer and cover. Cook, stirring occasionally, until thickened, 10-15 minutes.