White Beans And Sausage
- 15m Prep Time
- 1h Cook Time
- 1h Ready In
A hearty soul food dish of creamy white beans and smoky andouille sausage served over rice. Perfect for any season, it's often paired with greens and cornbread.
Ingredients
- 454 g dried white beans
- 9.86 ml vegetable oil
- 454 g andouille sausage sliced into ¼-inch pieces
- 1 medium red onion diced
- 1.89 L chicken broth divided
- 9.86 ml Creole seasoning
- 7.39 ml dried thyme
- 4.93 ml cayenne pepper
- 2.46 ml red pepper flakes
- 2.46 ml ground black pepper
- 946 ml cooked long-grain white rice
- chopped green onions for garnish
- paprika for garnish
Nutrition (per serving, estimated)
Estimated based off 9 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 175 mg
- Iron: 10.6 mg
- Magnesium: 168 mg
- Phosphorus: 415 mg
- Potassium: 1389 mg
- Zinc: 4.33 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 454 g dried white beans
- 9.86 ml vegetable oil
- 9.86 ml Creole seasoning
- 7.39 ml dried thyme
- 4.93 ml cayenne pepper
- 2.46 ml red pepper flakes
- 2.46 ml ground black pepper
- 946 ml cooked long-grain white rice
Prepare
- 454 g andouille sausage, sliced into ¼-inch pieces
- Dice 1 medium red onion
- 1.89 L chicken broth, divided
- chopped green onions, for garnish
- paprika, for garnish
Let's Cook
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Step 1.
Sort and rinse the dried white beans. Place them in a medium pot and add enough water to cover. Bring to a boil over high heat and boil for 2 minutes. Turn off the heat and let the beans sit for 10 minutes.
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Step 2.
While the beans soak, heat vegetable oil in a large pot over medium heat. Add the sliced andouille sausage and cook for 5 minutes, stirring occasionally, until browned. Add the diced red onion and cook until it starts to soften and become translucent, about 3–4 minutes.
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Step 3.
Pour 6 cups of chicken broth into the pot with the sausage and onion. Increase the heat to medium-high. Drain the water from the soaked beans and add the beans to the pot, stirring to combine. Cook for 30 minutes, stirring occasionally.
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Step 4.
After 30 minutes, add the remaining 2 cups of chicken broth. Stir in Creole seasoning, dried thyme, cayenne pepper, red pepper flakes, and black pepper. Reduce the heat to medium, stir the beans, and cover the pot. Cook for another 45 minutes, stirring occasionally, until the beans are tender and the liquid has thickened slightly.
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Step 5.
Stir the beans and taste for doneness. Spoon the beans into bowls. Place a portion of cooked rice in the center of each bowl, then spoon more beans over the rice. Garnish with chopped green onions and a sprinkle of paprika. Serve with cornbread if desired.