There are some meals that just feel like home, and white beans and rice is one of those recipes for me. It’s simple, filling, budget-friendly, and the kind of meal that tastes like comfort in a bowl. Serve with some warm homemade cornbread with a pat of butter and

I love recipes like this because they don’t require anything fancy, but they still feed your family well and make the house smell amazing while they cook. This is the kind of meal I make when I want something warm and hearty, especially during the colder months, and it always hits the spot.

If you’re looking for a cozy, satisfying dinner that uses simple ingredients and can stretch for leftovers, this Southern white beans and rice recipe is such a good one to keep in your regular rotation.

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onion, garlic, celery, green bell pepper all on a wooden cutting board

soup vegetables being sauteed in oil in a dutch oven on the stove

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Southern White Beans and Rice

Ingredients

3 cups cooked white rice
1 tbsp avocado oil
1 diced yellow onion
1/4 cup diced celery
1/4 cup diced green bell pepper
4 tsp minced garlic
2 packages chopped smoked sausage any kind you like
3 cans drained white beans (I use Great Northern beans)
48 oz chicken broth
2 whole bay leaves
2 tbsp Tony Chachere’s Creole Seasoning more or less depending on your preferred spice level

Instructions

Cook your white rice on the stovetop or in a rice cooker according to the package directions. Set aside.
In a large stockpot or Dutch oven, heat the avocado oil over medium heat. Add the diced onion, celery, green bell pepper, and chopped smoked sausage. Cook until the onion is translucent, the vegetables are softened, and the sausage is lightly browned.
Stir in the minced garlic and cook for about 30–60 seconds, just until fragrant (be careful not to burn it).
Add the drained white beans, chicken broth, bay leaves, and Creole seasoning. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes (or a little longer if you want the flavors to deepen more).
Remove the bay leaves and serve the white beans and sausage mixture over warm white rice.

Notes

This is a very forgiving recipe, and I definitely adjust as I go. You can add more or less seasoning depending on your family’s taste.
I usually use about 2 tablespoons of Tony Chachere’s, and then my husband and I add a little extra to our bowls. The kids prefer less spice, so this works well for everyone.
We always serve this with cornbread or corn muffins on the side.
If you like a slightly thicker consistency, let it simmer uncovered for a few extra minutes at the end.
You can also add a little extra broth if you want it more brothy/soup-like.

My favorite cooking essentials:

This is one of those humble recipes that never gets old—simple ingredients, lots of comfort, and a meal that always feels satisfying. I love having recipes like this in my back pocket for busy weeks, colder days, or anytime I need something filling and dependable.

If you make this Southern white beans and rice, I’d love to hear how it turned out for you (and if you added your own spin to it!).

💬 Tell me in the comments: Have you tried white beans and rice before, and what do you love serving with it?

Southern White Beans and Rice: A Comforting Family Meal