Napoleon House Red Beans and Rice

Perched on the corner of Chartres and St. Louis streets in New Orleans' French Quarter, the Napoleon House Restaurant is a cherished culinary landmark that exudes a European charm in keeping with the building’s 200+ years of history. Although a legendary plot to provide refuge here for the exiled Napoleon Bonaparte never came to pass, the Napoleon House’s bar and dining room have extended a constant welcome to generations of locals, tourists, artists, musicians, filmmakers, philosophers – and anyone who loves authentic New Orleans food.

Cook: 3 hr | Yield: 8 servings

Ingredients

• 1 (1 pound) package Camellia Brand Red Beans
• 1/2 cups yellow onion, diced
• 1 rib celery, diced
• 4 cloves garlic, finely chopped
• 4 parsley sprigs, freshly chopped
• 1 green bell pepper, diced
• 1 pound smoked sausage
• 1 ham bone
• 1-2 bay leaves
• 1/2 teaspoon thyme
• Salt to taste
• Pepper to taste
• Chicken stock (optional)

Instructions

1. Place all ingredients in a large, heavy-bottom pot.
2. Fill the pot with plain water (or water mixed with chicken stock), so that it is 2 inches above the ingredients.
3. Bring to a boil and then reduce to a simmer. Cover and cook over low heat, stirring occasionally, for 2 to 3 hours.
4. Serve over hot cooked white rice.

Attribution

Recipe and photo used with permission from: Camellia Brand