Cajun
Cajun White Beans and Rice
Creamy slow-simmered white beans cooked with the Cajun trinity, smoky pork, bay, and a little cayenne, then spooned over steamed long-grain rice. The beans should be soft enough to make their own gravy, with green onion and parsley stirred in at the end.
Watch it madeSmokin' & Grillin with AB · 11:16
Ingredients
- Dried white beans, such as navy or great northern beans1/2 cup
- Long-grain white rice1/2 cup
- Smoked sausage, sliced3 oz
- Tasso, smoked ham, or pickled pork, diced2 oz
- Bacon drippings or neutral oil1 tbsp
- Yellow onion, finely chopped1/2 cup
- Green bell pepper, finely chopped1/4 cup
- Celery, finely chopped1/4 cup
- Garlic, minced2 cloves
- Bay leaf1
- Dried thyme1/4 tsp
- Cayenne pepper1/8 tsp
- Black pepper1/4 tsp
- Water or unsalted chicken stock3 cups
- Kosher saltto taste
- Green onion, sliced1
- Fresh parsley, chopped1 tbsp
- Louisiana-style hot sauceto serve
Method
- Rinse the dried white beans, cover them with several inches of water, and soak overnight.
- Drain the soaked beans and set them aside.
- Heat the bacon drippings in a heavy pot over medium heat, then brown the smoked sausage for 3 to 4 minutes.
- Add the tasso, smoked ham, or pickled pork and cook for 2 minutes to render and season the fat.
- Stir in the onion, bell pepper, and celery, and cook until soft and lightly golden, about 8 minutes.
- Add the garlic, bay leaf, thyme, cayenne, and black pepper, and stir for 30 seconds.
- Add the drained beans and water or stock, bring to a boil, then reduce to a low simmer.
- Simmer uncovered or partly covered, stirring occasionally, until the beans are very tender, about 1 1/2 to 2 hours, adding a splash of water if they get too thick before softening.
- When the beans are tender, mash a few spoonfuls against the side of the pot and stir them back in to make a creamy gravy.
- Season with salt only after the beans are soft, then simmer 5 more minutes.
- While the beans finish, rinse the rice until the water runs mostly clear, then cook it with 1 cup water and a pinch of salt until tender, about 15 minutes; rest covered for 5 minutes.
- Remove the bay leaf, stir green onion and parsley into the beans, and adjust the seasoning.
- Serve the creamy white beans over hot rice with Louisiana-style hot sauce on the side.
Common questions
Can I substitute the smoked sausage, tasso, or pickled pork in Cajun white beans and rice?
Yes. Use andouille, kielbasa, smoked ham, or bacon if needed. Keep some smoked or cured meat for flavor, and add a little extra cayenne, thyme, and black pepper if your substitute is milder.
How long does it take to make Cajun white beans and rice from start to finish?
Plan for overnight soaking, then about 2 to 2 1/2 hours of active cooking and simmering. If you use a quick-soak method, total time is still usually several hours including prep and simmering.
What are the most common mistakes when cooking Cajun white beans and rice?
The biggest mistakes are under-soaking, boiling too hard, and salting too early. A hard boil can break the beans apart, and salt or acidic ingredients too soon can keep the beans tough.
How should I store and reheat leftover Cajun white beans and rice?
Cool quickly, then refrigerate in airtight containers for up to 4 days. Reheat gently on the stove or microwave with a splash of water or stock, since the beans and rice will thicken as they sit.
What is the best way to serve Cajun white beans and rice?
Serve the beans ladled over hot rice, with extra pot liquor spooned on top. Finish with sliced scallions, hot sauce, or parsley if you like, and add cornbread or a simple green side.