Photography by Stephanie Welbourne Steele | Recipe Development by Jan Jacks Potter | Food styling by Kathleen Kanen
Smoked sausage, ham hock, and Cajun seasoning slow-simmer with Camellia Brand beans to create a pot of creamy, flavorful Louisiana White Beans and Rice. Served over Parish Rice and finished with hot sauce and green onion, this comforting dish is a true Southern classic perfect for family dinners or gatherings.
Louisiana White Beans and Rice
Makes about 8 servings
Ingredients
- 1 pound dried Camellia Brand Great Northern Beans or Camellia Brand Navy (Pea) Beans
- 1 pound smoked sausage, sliced
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 2 large stalks celery, chopped
- 1 jalapeño, seeded and chopped
- 2 cloves garlic, minced
- 1 large smoked ham hock, scored
- 4 cups water, plus more as needed
- 4 cups chicken broth
- 2 dried bay leaves
- 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
- Hot cooked Parish Rice
- Garnish: sliced green onion, hot sauce, Cajun seasoning
Instructions
- Rinse and sort beans. Soak according to package directions; drain.
- In a large cast-iron Dutch oven, cook sausage over medium heat, stirring occasionally, until browned, about 8 minutes. Remove sausage using a slotted spoon, and let drain on paper towels, reserving 3 tablespoons drippings in pot.
- Add chopped onion, bell pepper, celery, and jalapeño to pot; cook over medium heat, stirring frequently, until tender, 6 to 8 minutes. Add garlic; cook, stirring constantly, for 1 minute. Add beans, ham hock, 4 cups water, broth, bay leaves, salt, Cajun seasoning, and black pepper. Bring to a boil; reduce heat, and simmer until beans are soft and creamy, 1½ to 2 hours; add more water as needed. (For a creamier consistency, mash some beans against the side of the pot during the final 30 minutes.) Season with salt, Cajun seasoning, and black pepper. Serve over rice. Garnish with green onion, hot sauce, and Cajun seasoning, if desired.
