Step 1

• Heat a drizzle of oil in a small pot overmedium-high heat. Add rice and apinch of salt; toast, stirring frequently,until fragrant, 1-2 minutes.• Add 1 1⁄4 cups water (2 1⁄4 cups for4 servings); bring to a boil, then coverand reduce heat to low. Cook until riceis tender, 15-18 minutes.• Keep covered off heat until ready toserve.

Step 2

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

Step 3

• While bacon cooks, wash and dryproduce.• Core, deseed, and dice bell pepper into1⁄4-inch pieces. Trim and thinly slicescallions, separating whites fromgreens. Dice tomato into 1⁄4-inch pieces.

Step 4

• In pot used for bacon, heat 2 TBSPreserved bacon fat (4 TBSP for4 servings) over medium heat. TIP:If your bacon did not render enoughfat, use oil or butter instead.• Slowly whisk in flour and cook,whisking, until no lumps remain andmixture is darkened and bubbling,1-2 minutes. TIP: Mixture should havea toasty, nutty aroma.• Add bell pepper, scallion whites,Cajun Spice Blend, Fry Seasoning,cumin, half the celery salt, 1⁄4 tspsugar (1⁄2 tsp for 4), and pepper. Stir tocoat. Cook, stirring occasionally, untilveggies are softened and spices arefragrant, 2-3 minutes.

Step 5

• Add tomato paste to pot with veggiesand cook, stirring, until combined andslightly darkened, 1-2 minutes.• Stir in diced tomato, beans and theirliquid, and 1 cup water (2 cups for4 servings). Bring to a boil, thenlower to a simmer and cover. Cook,stirring occasionally, until thickened,10-15 minutes.

Step 6

• Fluff rice with a fork.• Taste beans and season with morecelery salt and pepper if desired.• Divide rice and beans between shallowbowls. Sprinkle with bacon andscallion greens and serve.Pork is fully cooked when internal temperature reaches 145°.