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.
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.