Creamy White Beans and Rice with Navy Beans

Ingredients

• 454 g (1 pound)navy beans
• 15 ml (1 tablespoon)vegetable oil
• 454 g (1 pound)cooked andouille sausage, cut into 1.3 cm (½-inch) chunks
• 1 largeonion, finely chopped
• 1green bell pepper, stemmed, seeded and finely chopped
• 4 ribscelery, finely chopped
• 4 clovesgarlic, minced
• 2.5 ml (½ teaspoon)ground cayenne pepper
• 5 ml (1 teaspoon)smoked sweet paprika
• 2.5 ml (½ teaspoon)onion powder
• 5 ml (1 teaspoon)garlic powder
• 5 ml (1 teaspoon)freshly ground black pepper
• 5 ml (1 teaspoon)dried thyme
• 5 ml (1 teaspoon)kosher salt
• 2smoked ham hocks
• 3–4 sprigsfresh thyme
• 1 sprigfresh sage
• 2–3bay leaves
• To tasteoregano
• As neededkosher salt, for soaking the beans
• As neededwater
• As neededcooked white rice, for serving

Instructions

1. 1

   Soak the beans

   Put the beans in a pot of cold water with a few tablespoons of kosher salt dissolved in it. Cover and leave at room temperature overnight, then drain and rinse.

2. 2

   Mix the spices

   Combine the spices in a small bowl or ramekin.

3. 3

   Brown the sausage

   Heat the oil in a large Dutch oven over medium-high heat. Add the sausage and cook, stirring, until lightly browned, about 5 minutes. Transfer it to a bowl lined with a napkin to drain.

4. 4

   Soften the vegetables

   Add the onion, bell pepper and celery to the pot, cooking them in the rendered sausage fat. Add extra vegetable oil if needed.

5. 5

   Season the vegetables

   Season as you go with salt, pepper and paprika. Cook and stir for about 4–5 minutes, until the vegetables have softened.

6. 6

   Add the garlic

   Stir in the garlic and cook for about 1 minute.

7. 7

   Toast the spices

   Add more of the seasoning mix and cook, stirring, for about 30 seconds, until fragrant.

8. 8

   Simmer the beans

   Add the cooked sausage, beans, smoked meat, sage, thyme, oregano and bay leaves, then add enough water to cover everything by about 5 cm (2 inches). Bring to the boil, reduce to a very gentle simmer, cover and cook until the beans are completely tender, about 3 hours. After the first 2 hours, check the beans every 30 minutes for tenderness; add more seasoning after 1 hour of cooking.

9. 9

   Shred the ham

   Lift out the ham hocks and leave them until cool enough to handle. Pull the meat from the bones, chop it into smaller pieces and return it to the beans, mixing well.

10. 10

    Thicken the liquid

    Keep cooking, stirring occasionally, for about 30 minutes, until the liquid has thickened and become creamy.

11. 11

    Serve with rice

    If the beans look dry before they are tender, add water and continue simmering. Discard the bay leaves and thyme stems, then serve the beans over steamed white rice.

What are Louisiana white beans and rice?

This is a Louisiana-style pot of navy beans cooked slowly with smoked meat, sausage and aromatic vegetables, then spooned over rice. Beans and rice are a familiar pairing in Louisiana cooking, with regional recipes varying in their beans, meats and seasonings.

This version gets its depth from browned andouille and ham hocks, while the long, gentle simmer helps the beans soften and gives the cooking liquid its creamy texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 558 calories, 37g protein, 25g carbs, 34g fat.

The rice and navy beans provide most of the carbohydrates, while the sausage and ham hocks contribute much of the fat and protein. For a more balanced plate, serve a measured portion of the beans and rice with a generous side of non-starchy vegetables.

Why soak the navy beans?

Overnight soaking gives the dried beans a head start before their long simmer. Drain and rinse them before adding them to the pot.

Check the beans for tenderness towards the end of cooking, as timing can vary. Keep them at a gentle simmer rather than a hard boil.

Build flavour in the pot

Brown the sausage first to develop colour and leave its savoury fat in the Dutch oven. The onion, pepper and celery cook in that fat, picking up flavour as they soften.

Add the garlic and ground seasonings in stages as directed. Briefly cooking the spice mixture until fragrant helps it mingle with the vegetables and sausage.

Get the texture right

The beans are ready when they are completely tender, not merely warmed through. Once the ham-hock meat is returned, the additional uncovered cooking helps the liquid thicken and turn creamy.

If the pot becomes too dry before the beans are done, add water and continue simmering. Stir occasionally during the final thickening period so the beans do not catch on the bottom.

The smoked meat and herbs

Andouille adds a smoky, seasoned sausage element, while the ham hocks contribute meat and flavour during the long cook. Pull the ham-hock meat from the bones only after it has cooled enough to handle.

Fresh thyme, sage and bay leaves steep in the simmering liquid. Remove the bay leaves and thyme stems before serving.

Serving with white rice

Serve the creamy beans over steamed white rice, as directed, so the rice can catch the thickened cooking liquid. Keep the rice separate until serving rather than stirring it into the whole pot.

A crisp green salad or simply cooked greens make a fresh counterpoint to the rich sausage and beans. Add them alongside rather than changing the simmering method.

Recipe notes & tips

• Use a Dutch oven large enough to hold the beans, meat and covering water comfortably.
• Keep the pot at a bare simmer once it comes to the boil to avoid breaking up the beans.
• Check the beans for tenderness every 30 minutes after the first 2 hours.
• Add water if the beans look dry before they are tender.
• Let the ham hocks cool enough to handle before removing the meat.
• Discard the bay leaves and thyme stems before serving.

Variations

• Adjust the heat: Use less cayenne for a milder pot, or add more to taste.
• Add more vegetables: Serve with extra cooked greens on the side.
• Change the rice: Use brown rice instead of white rice for serving.
• Make it meatier: Add extra cooked sausage, browned before the vegetables.
• Use dried herbs: Replace fresh thyme and sage with dried herbs, adjusting to taste.

Common mistakes to avoid

• Boiling hard: A rolling boil can disturb the beans; lower the heat to a very gentle simmer.
• Skipping the bean check: Beans can take different amounts of time; test them regularly after 2 hours.
• Letting the pot dry out: Add water if the beans look dry before they are tender.
• Adding garlic too early: It can burn during the longer vegetable cook; add it after the vegetables soften.
• Leaving the herbs in: Remove bay leaves and thyme stems before serving.
• Serving before thickening: Give the beans the final 30 minutes of cooking so the liquid can become creamy.

How to store

Refrigerate leftover beans and rice separately in covered containers and use within 3–4 days. Reheat the beans gently in a saucepan, adding a little water if they have thickened; reheat the rice until steaming hot.

Frequently asked questions