Louisiana Red Beans and Rice

I think this came from Eating Well. I absolutely love this, and it's filling.

• Ready In: 1 hr 5 mins
• Serves: 4-6

Ingredients

• 4 1⁄3 cups water, divided
• 1 1⁄2 cups basmati rice
• 1⁄2 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
• 1⁄2 cup  chopped celery
• 1  tablespoon  finely chopped celery leaves
• 1⁄2 cup  diced bell pepper
• 1⁄4-1⁄2 teaspoon chipotle peppers or 1⁄4-1⁄2 teaspoon cayenne pepper

Directions

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