With this White Beans with Rice recipe, you can easily use ham or Lil’ Smokies in place of the smoked sausage. Try it and enjoy!
White Beans with Rice
I was a guest over at Call Me PMc recently and shared this post with Paula’s readers. I am reposting it here for anyone who missed it! Cooler weather has started to settle here in Eastern NC. Our highs have been in the 70’s and 80’s during the day and the lows are in the 50’s and 60’s at night. (We even had one night in the low 40’s!!) The cooler days and nights have been a welcome relief from the heat and humidity of summer. We may still have a few days here and there of the warmer temperatures, but I think our summer is mostly over … and really, I am ok with that.
When the weather starts getting cooler, my mind automatically thinks comfort food and soup. Does anyone else do this, too? I tend to want food that is more substantial and filling, a stick-to-your-ribs kind of meal. You can easily use ham or Lil’ Smokies in place of the smoked sausage in this recipe. I have also been known to add chopped carrots to the mix. When we want Ham and Bean soup, this is the same base I use, with additional liquid (water or chicken broth) to make it “soupy”.
Sometimes, instead of the tomatoes, I’ll add a spoon or two of tomato paste – to make it more like the Bean and Bacon soup you get in a can. From time to time, I’ll omit the tomatoes or tomato paste all together. There are plenty of ways to change this up for your family and their tastes.
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White Beans with Rice
Ingredients
- 1 pound dried Great Northern beans
- 1 tablespoon vegetable oil
- 1 pound smoked sausage sliced and cut in quarters
- ½ pound bacon chopped
- 1 medium onion chopped
- ½ cup green pepper chopped
- 1 stalk celery chopped
- 4 cloves of garlic minced
- 1 can petite-diced tomatoes 14.5 oz – if you prefer spicier food, you can use Ro-Tel
- 1 tablespoon dried parsley
- Salt and pepper to taste
- Hot cooked rice
- Hot sauce for serving optional
Instructions
- Rinse and sort beans. Place beans in a stockpot and cover with enough water to be about an inch or so over the beans. Bring the beans to a boil. Cover with a lid and turn off the burner. Set the timer and let sit for one hour. Drain the beans into a colander. Set aside.
- In the same pot, heat oil over medium-high heat. Add the sausage and cook until browned. Remove the sausage and drain on paper towels. Add the bacon to the pan and cook until crisp. Remove the bacon and drain on paper towels. Add the onion, green pepper and celery – cook until softened. Add the garlic and cook an additional minute or two. Return the sausage and bacon to the pan. Add the drained beans. Add enough water to cover – about an inch to an inch and a half over the beans. Bring the mixture to a boil. Reduce heat and simmer for an 1 hour to an hour and a half (add water if necessary – you want the beans to be slightly thick and not runny like soup at the end). Add the tomatoes and continue to cook until the beans are tender and the sauce has slightly thickened. Add the parsley, salt and pepper. Cook another 3-5 minutes; taste and adjust seasonings if necessary.
- Serve over rice with a side of cornbread and hot sauce on the side. Mmmmm!
Notes
- Sometimes, instead of the tomatoes, I’ll add a spoon or two of tomato paste – to make it more like the Bean and Bacon soup you get in a can. From time to time, I’ll omit the tomatoes or tomato paste all together. There are plenty of ways to change this up for your family and their tastes.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Originally published on October 3, 2012. Updated on April 21, 2021.
It's supposed to be 86 in Raleigh today. . .still waiting for the fall weather!
It has been muggy here in Havelock the last two nights. Looking forward to the cooler temps next week.
One thing I miss since becoming a vegetarian…Lil' Smokies! I've yet to find a vegetarian substitute for that.
I love this recipe. I'm going to have to try it soon!
Its been in the cool 60's here in Korea. Korea weather is similar to New England weather. you chili looks so good!! I'd love it if you would link up to our new party, In the Kitchen Thursdays
http://www.battlingthehomefront.com/2012/10/in-kitchen-thursdays-week-2.html
i cant wait to link for All my Bloggy friends next week, I have a great recipe I've been dying to share!
Hi Jamie,
Beans and Rice one of our all time favorites, I have never made it with White Beans, but I am going to try your recipe. Enjoy your weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
I love beans and rice, Jamie! Thanks for sharing at Foodie Friends Friday!
I like white beans, but for me without the sausages. I can actually use veggie sausages
Yummy! This sounds so good. New follower, found you from See You in the Gumbo Link Party. Hope you stop by and visit me 🙂
I'm just going to say this even though I may get kicked out of the state: I like white beans and rice more than red beans! Thank you for linking up, Jamie!
YUM! This looks delicious! I love beans and rice and can't wait to try this recipe. Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share this week! Have a wonderful week.
Michelle
Hi Jamie,
This recipe looks good. Thank you so much for sharing with Wednesdays Adorned From Above Link Party last week. This weeks Link Party is opened at
http://www.adornedfromabove.com/2012/10/almond-sugar-body-scrub-and-wednesdays.html
from Wednesday until Sunday.
Hope to see you there.
Debi Bolocofsky
Adorned From Above
http://www.adornedfromabove.com