New Orleans Style Red Beans and Rice

After browsing through my William Sonoma Catalog a few days ago, I was intrigued by the recipes that were featured, they were all New Orleans inspired, in honor of Mardi Gras celebrated February 5th. I’ve only seen bits of Mardi Gras celebrations on tv (which looks completely out of my element), but the recipes I’ve tried have been terrific, including these Red Beans and Rice.

This recipe caught my attention when I saw it uses a pressure cooker. I use mine all the time and am always looking for more recipes for it. You can certainly make this recipe without a pressure cooker, it will just take longer to cook the beans. My family loved this southern style dinner. Lots of great flavor with the sauteed ham, sausage and veggis! I highly recommend trying it!

You’ve also got to try the Muffulettas in my last post, they are warm, crispy and delicious. They are also a New Orleans style favorite. My family went nuts for them Superbowl night. I’ll be making them again soon.

New Orleans Style Red Beans and Rice

(recipe adapted from William Sonoma Catalog)
1lb smoked beef sausage cut into 1/2” slices
1lb ham, cut into 1/2” cubes
1 yellow onion, finely chopped
1 anaheim chili pepper, finely diced
3 Tablespoons fresh chopped parsley
3 cloves garlic, minced
2 quarts water
1 lb small red beans
Salt and fresh ground black pepper to taste
Steamed white rice for serving
Hot sauce for serving

1. In a dutch oven or other large pot over medium heat, warm oil. Add sausage and ham; cook until browned, about 5-10 minutes. Add onion, chili peppers and parsley. Cook for another 5 minutes. Stir in garlic for 1 minute and reduce heat to low.

2. If using a pressure cooker, place water and beans into cooker; cover and pressure cook for 33-35 minutes, until beans are softened. If using a pot, follow directions on package to cook the beans.

3. Transfer beans with liquid to ham/sausage mixture. Season with salt and pepper to your liking. Serve with white rice and top with hot sauce if desired.