This is a pressure cooker method.
New Orleans Style
1 lb Red Beans
1/2 lb Ham Hock
6 c. chicken stock
1 c. onions, chopped
1 c. celery, chopped
1 c. green peppers, chopped
3 cloves minced garlic
2 bay leaves
2 lbs of Andouille Sausage
2 c. cooked rice
Louisiana Hot Sauce
Chopped green onions for garnish
Soak beans overnight in salt water. Drain and rinse.
Put all ingredients (except sausage, rice, hot sauce and green onions) in a pressure cooker. Get pressure cooker to 15 psi and cook for 40 minutes.
While beans are cooking, place Andouille Sausage on a baking pan and bake at 350 for 20-25 minutes or until done. Remove from oven and slice. If you try to cook them in the pressure cooker, they turn to mush.
“Joe’s Stuff” from New Orleans School of Cooking is awesome. I just order it from Amazon.
Andouille Sausage is something that is best purchased from a local butcher. Johnsonville’s Andouille might be available in the grocery store, but it is like most of their products; they all taste about the same.
I am not ordinarily a big fan of beans, but THESE! I first had them when we visited New Orleans and I can’t get enough of them. It’s not necessary to cook them in a pressure cooker, I just do it this way because it’s so much quicker. You can follow the same recipe and put all the ingredients (except the sausage, rice, hot sauce and green onions) in a crock pot and cook it all day, too.