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southern white beans and rice with smoked sausage in a dutch oven

Southern White Beans and Rice

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Ingredients Method Notes

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

Method
 

  1. Cook your white rice on the stovetop or in a rice cooker according to the package directions. Set aside.
  2. 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.
  3. Stir in the minced garlic and cook for about 30–60 seconds, just until fragrant (be careful not to burn it).
  4. Add the drained white beans, chicken broth, bay leaves, and Creole seasoning. Stir well to combine.
  5. 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).
  6. 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.