Few recipes embody the comfort of Southern cooking quite like Louisiana White Beans and Rice. This recipe, from Louisiana Cookin. slow-simmered to creamy perfection, combines humble ingredients with big flavors. With smoked sausage, ham hock, and Cajun seasoning mingling alongside hearty beans, each spoonful delivers warmth, nostalgia, and a touch of spice. For generations, this meal has graced Louisiana tables, becoming a culinary staple for Sunday dinners, church gatherings, and family reunions.

White beans and rice carry deep cultural roots in Louisiana cuisine, where beans have long been a thrifty yet nourishing ingredient. Using Camellia Brand beans, a company with nearly 100 years of history, guarantees consistency and authenticity. Pairing them with Parish Rice, grown in Louisiana’s rich soil, creates a dish that not only satisfies hunger but also honors the state’s agricultural traditions.

Ingredients:

• 1 pound of dried Camellia Brand Great Northern Beans or Navy (Pea) Beans
• 1 large smoked ham hock, scored
• 1 pound smoked sausage, sliced
• 1 large green bell pepper, chopped
• 2 stalks celery, chopped
• 1 large onion, chopped
• 2 cloves garlic, minced
• Hot cooked Parish Rice
• 1 jalapeño, seeded and chopped
• 2 dried bay leaves
• 4 cups chicken broth
• 4 cups water, plus more as needed
• 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon Cajun seasoning, plus more to taste
• ½ teaspoon ground black pepper, plus more to taste
• Garnish: sliced green onion, hot sauce, Cajun seasoning

Directions:

1. Rinse and sort beans, discarding any damaged ones. Soak according to package instructions, then drain.
2. In a large cast-iron Dutch oven, brown the smoked sausage over medium heat, about 8 minutes. Remove sausage with a slotted spoon and drain on paper towels, leaving about 3 tablespoons of drippings in the pot.
3. Add onion, bell pepper, celery, and jalapeño to the pot. Sauté until softened, about 6 to 8 minutes, stirring often. Stir in garlic and cook for 1 minute.
4. Add beans, ham hock, water, broth, bay leaves, salt, Cajun seasoning, and black pepper. Bring to a boil, then reduce heat to simmer. Cook 1 ½ to 2 hours, or until beans are tender and creamy, adding more water if needed.
5. For extra creaminess, mash some beans against the side of the pot during the last 30 minutes of cooking. Adjust seasoning to taste.
6. Serve hot over Parish Rice. Garnish with green onion, hot sauce, and additional Cajun seasoning.

For best results, always soak the beans overnight to ensure even cooking. Browning the sausage at the start adds a smoky depth that enhances the entire dish. Letting the beans rest for about 15 minutes after cooking allows the flavors to meld beautifully. And if a thicker consistency is preferred, mashing beans against the pot wall is a simple trick that transforms the broth into a silky sauce.

Louisiana White Beans and Rice shine on their own, but the right sides make the meal unforgettable. A skillet ofcornbread or a basket of French bread is perfect for sopping up the flavorful bean gravy. Pair with smothered greens,fried okra, or a crisp coleslaw to balance the richness. For a true Louisiana spread, consider serving with bread pudding for dessert.

Louisiana White Beans and Rice is more than just comfort food—it’s a reflection of tradition, resilience, and hospitality. Simple ingredients come together to create a dish that is hearty, soulful, and deeply satisfying. Whether cooked for a weeknight dinner or a festive gathering, this classic recipe continues to bring people together around the table, just as it has for generations across Louisiana.

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