White Beans and Rice

White beans and rice is a classic Southern dish built on layers of savory flavor. Dried beans soak overnight before simmering for hours with bacon, smoked sausage, and a ham hock. The slow cooking process turns the beans tender and creates a thick, rich broth.

This recipe requires some planning for the bean soak, but the actual hands-on cooking is straightforward. You brown the meats, soften the vegetables, and let the pot simmer. It makes a large batch that reheats well for meals throughout the week.

Why will you love White Beans and Rice?

Browning the bacon and sausage first leaves flavorful fat in the pan to cook the vegetables.

Using a whole smoked ham hock infuses the broth with a deep, savory taste as it simmers.

Smashing a small portion of the cooked beans naturally thickens the cooking liquid without needing flour.

White Beans and Rice Ingredients

• White beans: Great Northern or navy beans work well. Sort through them to remove any small stones before soaking.

• Smoked sausage: Andouille is traditional, but any smoked pork or beef sausage provides good flavor.

• Ham hock: Look for a smoked ham hock in the meat department. It adds deep flavor and a bit of meat to the final dish.

• Vegetables: Yellow onions, celery, and green bell pepper form the savory base. A jalapeño adds a mild background heat.

• Chicken broth: Use a low-sodium option so you can control the salt level, especially with the salty meats.

Exact quantities are in the recipe card below.

How to Make White Beans and Rice

Step 1: Soak the beans

Planning ahead is necessary for dried beans. Rinse them well and let them sit in cold water overnight so they cook evenly.

Step 2: Brown the meats

Cooking the bacon and sausage builds the foundation of the dish. The rendered bacon fat is used to soften the chopped vegetables.

Step 3: Simmer the pot

Once the vegetables soften, the beans, broth, and meats go back into the pot. A long, slow simmer makes the beans tender and melds the flavors.

Step 4: Thicken and serve

Mashing a few beans against the side of the pot gives the broth a heavier texture. Serve the beans ladled over warm white rice.

What to Serve with White Beans and Rice

Serve with hot sauce and a side of cornbread or a simple green salad.

Helpful Tricks for White Beans and Rice

Food safety: Always cook pork whole cuts to a minimum internal temperature of 145°F (63°C) and let rest for 3 minutes before serving.

If you forget to soak the beans overnight, use a quick-soak method. Boil the beans in water for 2 minutes, remove from heat, cover, and let sit for 1 hour before draining.

The broth will continue to thicken as the beans cool. Add a little water when reheating if the mixture seems too thick.

How to Store and Freeze White Beans and Rice

Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months. Reheat gently on the stove over medium-low heat until warmed through, adding water to thin the broth if needed.

White Beans and Rice Recipe FAQs

Can I use canned beans instead of dried?

Yes, but the texture will be softer and the cooking time much shorter. Simmer for about 30 minutes instead of 2 hours.

Do I have to use a ham hock?

No. If you cannot find a ham hock, the bacon and smoked sausage will still provide plenty of flavor.

What kind of rice should I use?

Long-grain white rice is traditional, but you can use brown rice or any variety you prefer.

White Beans and Rice

Dried white beans simmer with bacon, smoked sausage, and a ham hock in a savory broth until tender, then get served over hot cooked rice.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 14 hours hrs 45 minutes mins

Course Main Course

Cuisine American

Servings 8 servings

Ingredients

  

• 1 pound dried Great Northern or navy beans 450 g
• 1/2 pound thick-cut bacon chopped, 225 g
• 12 ounces smoked sausage (such as andouille) sliced, 340 g
• 2 medium yellow onions chopped
• 2 celery stalks chopped
• 1 large green bell pepper chopped
• 1 jalapeño seeded and finely chopped
• 6 cloves garlic minced
• 8 cups low-sodium chicken broth 1.9 L
• 1 smoked ham hock about 12 oz / 340 g
• 2 teaspoons dried oregano 10 ml
• 1 teaspoon dried thyme 5 ml
• 1 teaspoon black pepper 5 ml
• 3 bay leaves
• Cajun seasoning or salt to taste
• Cooked white rice for serving
• Fresh parsley and sliced green onions for garnish

Instructions

 

• Sort the dried white beans to remove any small stones or debris. Rinse the beans, place them in a large bowl, and cover with several inches of cold water. Soak overnight, then drain and rinse before using.
• Heat a large heavy pot over medium heat. Add the chopped bacon and cook until crisp, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave about 2 tablespoons (30 ml) of bacon fat in the pot.
• Add the sliced smoked sausage to the pot. Cook until browned, about 5 minutes per side. Transfer the sausage to the plate with the bacon.
• Add the chopped yellow onions, celery, green bell pepper, and jalapeño to the pot. Cook, stirring often, until the onions soften, about 8 minutes. Stir in the minced garlic and cook for 1 minute.
• Return the bacon and sausage to the pot. Add the drained beans, chicken broth, ham hock, dried oregano, dried thyme, black pepper, and bay leaves.
• Bring the mixture to a boil. Reduce the heat to low to maintain a gentle simmer. Cook uncovered for about 2 hours, stirring occasionally, until the beans are tender. If the liquid reduces too much, add a splash of water.
• Remove the ham hock and bay leaves. Pull any usable meat off the ham hock, chop it, and return it to the pot. Discard the bone and fat. Ensure any pork whole cuts reach an internal temperature of 145°F (63°C) with a 3-minute rest.
• Use the back of a wooden spoon to smash about 1/2 cup (120 ml) of beans against the side of the pot. Stir well to thicken the cooking liquid.
• Taste the beans and add Cajun seasoning or salt as needed. Serve ladled over cooked white rice, garnished with fresh parsley and sliced green onions.

Notes

Food safety: Always cook pork whole cuts to a minimum internal temperature of 145°F (63°C) and let rest for 3 minutes before serving.

If you forget to soak the beans overnight, use a quick-soak method. Boil the beans in water for 2 minutes, remove from heat, cover, and let sit for 1 hour before draining.

The broth will continue to thicken as the beans cool. Add a little water when reheating if the mixture seems too thick.

Keyword cajun beans, comfort food, dried beans, southern dinner, white beans and rice