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Hoppe’s New Orleans Style Red Beans with pickled pork and andouille sausage. Recipe

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This recipe for Hoppe’s New Orleans Style Red Beans with pickled pork and andouille sausage., by , is from Chef's of RodnReel Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kerry Hoppe
Added: Tuesday, August 11, 2009


4 quarts water
3 lb red beans
˝ to 1 teaspoon Zatarain’s liquid crab boil
1 large green bell pepper diced
1 bunch of green onions diced
2 medium yellow onions, diced
3 ribs celery, diced
2 tsp of minced garlic
1 stick of salted butter
2 lb pickled pork(Savoie’s brand), cut in chunks
2 lb Andouille sausage (Savoie’s brand), cut into ˝ inch pieces
1 tablespoon Tony Chachere’s Creole seasoning
Salt and pepper to taste
2 to 4 tablespoons of cornstarch

Rinse the beans, then using a 10 quart pot, boil beans in the seasoned water for one hour. ( I never soak the beans overnight)

While beans are boiling cut up and saute the bell pepper, green onion, yellow onion and celery in butter until soft.
Add the garlic and simmer five more minutes. Add the seasoning mixture to the beans and simmer for one-half hour.

While beans are simmering put the pickled pork in a saute pan and brown off, then add pork to beans and simmer for another half hour.
Next brown off the andouille sausage and add to the beans along with the Creole seasoning and simmer until the beans are tender, about another half hour.

When the beans are tender mix 2 tablespoons of cornstarch with a little bit of water,(just enough to dissolve cornstarch completely) . Add this to the beans to thicken the sauce. Add more cornstarch if needed for a creamy consistency. Taste for salt and pepper and season if needed. Serve with fluffy white rice and French bread with garlic butter.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
3 Hours




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