Degas House - New Orleans, LA, 70119, United States
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Degas-Bayou St. John House

Degas-Duvigneaud House

Red Beans and Sausage

"From My Kitchen To Yours” by Gretchen Frith

½ cup chopped bacon
3 ½ cups chopped yellow onions
2 cups chopped green bell peppers
1 ½ cups chopped celery
1 tablespoon chopped garlic
1 pound cooked, cubed ham
1 pound smoked sausage, cut crosswise into ¼ inch slices
½ pound salt pork, chopped
3 pounds dried red kidney beans, rinsed in cool water and left to soak
Water or chicken broth
Salt, cayenne and black pepper to taste
4 bay leaves

  • Red Beans and Sausage Photo

In a large, heavy pot cook the bacon over medium heat for 3 minutes. Add the onions, bell peppers and celery. Stir and cook until onions are lightly golden or about 10 minutes. Add the garlic and cook for 3 minutes. Now add the ham, sausage and salt pork. Cook for five more minutes then add the beans. Add enough water or chicken broth to cover. Season with salt, cayenne and black pepper. Add the bay leaves and bring to a boil. Reduce heat to medium-low. Partially cover the pot and cook for about two hours. Stir occasionally and cook until the beans are tender. Add more water or broth if the mixture becomes dry. Remove and discard the bay leaves. Serve hot over rice. Makes enough to freeze and use later!

Frith Tip: For a creamier version, mash some of the beans on the edge of the pot and add ½ cup water or stock. Cook for another 30 minutes.

"From My Kitchen to Yours, The 'Bleep' My Family Eats" is written with a love of food and the joy it brings to family and friends. Happy Eating!
Gretchen Frith
[Used with permission by Author, Gretchen Frith]

Degas House
2306 Esplanade Avenue
New Orleans, LA, 70119, United States
Call: (504) 821-5009
(504) 821-0870 fax

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Degas House

A New Orleans Bed and Breakfast, Degas House is home to the French Impressionist Master, Edgar Degas, and is a masterpiece of history and hospitality.