White Beans and Rice (New Orleans Style)
White Beans and Rice is a cozy South Louisiana classic. Creamy slow-simmered beans, the Holy Trinity, smoky andouille sausage, and a ham hock, all served over fluffy white rice. If you love Red Beans and Rice, this white bean version is a must-try.
You’ve probably heard of the classic New Orleans dish red beans and rice, but white beans deserve a spot at the table too. White beans are creamy and tender and make a melt-in-your-mouth texture when they’re cooked down. Serve it with fluffy white rice and sides of smothered green beans and homemade cornbread, and you have yourself a true Louisiana meal.
This is the pot of white beans I grew up with in New Orleans that has Cajun and Creole influences. You’ll see near-identical versions in kitchens across Cajun country too, sometimes with tasso and more heat.
Why Do I Love This Recipe So Much?
Unpopular opinion: I think white beans are even better than red beans! The white beans are small, extra creamy, and cook down into a velvety bite of pure comfort. This recipe is super versatile. No ham hock? Use tasso instead. Got leftover holiday ham? Chop it up and toss it in the pot. Plus it freezes beautifully, so do your future self a favor and make a big ol’ batch.
Lauren’s Testing Notes
I’ve made this recipe many times. I’ve swapped out the proteins to what I have on hand and often use diced ham in place of the ham hock. If I’m out of bacon, I use a scoop of bacon grease to add a smoky flavor. Using smoked sausage instead of andouille still comes out delicious. As for white rice, I’ve tested out all the ratios, and 1 cup rice to 1½ cups chicken broth comes out perfect.
Ingredients & Substitutions
- White beans – Great Northern beans are my go-to for this dish because they’re creamy but hold their shape. Navy beans work great too. Cannellini or lima beans work in a pinch.
- Holy Trinity – Onion, celery, and green bell pepper, aka the Cajun holy trinity, form the base of so many Creole and Cajun dishes. Chop them small so they melt into the pot and build flavor.
- Jalapeños – Optional, but they add a nice little kick. Remove the seeds for less heat.
- Green onions – Layer in while simmering for depth, then add more in at the end for freshness.
- Bacon – Adds smokiness and fat that flavors the whole pot. Use thick-cut for best results.
- Smoked sausage – Andouille is the favorite here for its bold and smoky flavor, but any good smoked sausage works. My favorite is Savoie’s. Conecuh is also a great smoked sausage, but not technically andouille.
- Ham hock – Adds richness as it simmers. Use smoked for the best flavor, but fresh works too. Shred the meat after simmering and add it back in.
- Chicken stock – Use a flavorful stock (homemade is best). Water works too, but won’t be as flavorful.
- Dried herbs and spices – Oregano, thyme, black pepper, and bay leaves are classic here. Wait till the end to add any salt, Cajun seasoning, or Creole seasoning. It can get salty fast, so taste first!
- Rice – I use long grain white rice.
See the recipe card below for the complete list of ingredients and measurements.
How to Make Louisiana White Beans
- Soak the beans in water overnight. They should double in size. Rinse and drain.
- Cook bacon until crispy and set aside. Sear sausage in the bacon grease until browned, then set aside with bacon.
- Sauté the trinity and jalapeño until soft, and add in garlic.
- Add bacon and sausage back to the pot with beans, chicken stock, ham hock, dried oregano, dried thyme, black pepper, half the parsley, and half the green onions and stir.
- Simmer for 2 hours until beans are tender. Remove meat from ham hock and add back to the pot.
- Smash some beans against the side of the pot to thicken. Remove the bay leaves. Taste and adjust seasoning.
- Serve over white rice with hot sauce, more green onions, or a dash of red wine vinegar.
To make perfect white rice every time, use 1 cup long grain white rice to 1½ cups chicken broth and simmer covered for 17 minutes, then steam off heat for 10 minutes. Check out How to Make White Rice for a full tutorial.
Lauren’s Tips
- Soak the beans. Overnight is best. It helps them cook more evenly and shortens overall cooking time. If you forget, you can still cook them unsoaked, just give them extra time and watch the liquid.
- Simmer gently. A rolling boil can burst the beans and make it all gluey rather than creamy.
- Smoked if ya got it. Using a smoked ham hock adds extra flavor to the pot, but it still comes out good with fresh.
- Don’t salt until the end. It’s true beans need a lot of salt, but the bacon, sausage, and ham will all be adding salt to the pot. Plus the broth will reduce a lot during cooking. Taste at the end, then add salt, pepper, and Cajun or Creole seasoning as needed.
- Use what you have. This is a pretty flexible recipe. Use leftover ham instead of sausage, swap the ham hock for Tasso or a smoked turkey neck. Skip the jalapeños or add even more.
Storage & Make Ahead
- Storage – Store in the refrigerator for up to 4–5 days. Store beans and rice separately so the rice doesn’t soak up too much liquid.
- Freezing – White beans freeze beautifully! It’s one of my favorite meals to make a big batch to freeze some for later. Put 1-2 portions in a freezer zip top bag, label and date, and lay flat to freeze.
- Reheat – Warm beans in the microwave or on the stove. Add a splash of water as needed to loosen it up.
- Make ahead – White beans get better with time! Make it a day or 2 ahead of time, but make the rice fresh.
What to Serve With White Beans
Louisiana white beans is a hearty, comforting dish that doesn’t need much to make it a full meal, but a few classic sides or toppings can take it to the next level.
- Persillade – This bright vinegar based parsley sauce (think of it like a French chimichurri) is perfect drizzled over white beans to cut through the fat and add herbal freshness. It’s a French-inspired condiment that ties in beautifully with Louisiana’s Creole roots.
- Cornbread – A slice of golden cornbread is the perfect plate cleaner to sop up any last bits of creamy beans remaining. Try my Cajun cornbread with jalapeños and creamed corn.
- Simple greens – Balance the richness with a light salad or smothered greens.
- Condiments – Hot sauce is a must have on the table. Go for Louisiana-style hot sauces like Crystal or Tabasco. It’s also common in South Louisiana to serve beans with a scoop of mayo or Creole mustard in the bowl!
- Pickled vegetables – A side of pickled okra, green beans, or even chow chow adds a nice vinegary contrast and crunch.
- Fried pork chops or sausage – If you’re making a meatless pot of beans, serve with a crispy pork chop or extra sausage on the side.
Variations
I told y’all this recipe is flexible! Here are some changes you can make to use what you have and adjust for your own tastes.
- White Beans and Shrimp: A lighter, gulf coast twist that’s still full of Louisiana flavor. Skip the sausage and ham hock. Add a dash of liquid crab boil. Once the beans are nice and tender, stir in about 1 pound of peeled and deveined shrimp. Simmer for about 10 minutes, until shrimp are pink and opaque, then remove from heat. Don’t overcook or the shrimp can get rubbery.
- Smoked Turkey Neck or Wing: Swap out the pork for smoked turkey necks or wings for a smoky, pork-free alternative. This version is perfect for those who don’t eat pork but still want that deep, slow-cooked flavor.
- Diced Ham or Tasso: For a heartier variation, stir in diced ham or spicy Tasso. Tasso adds a bold, peppery kick that heats up the dish. Diced ham is great instead of sausage, especially if you have some leftovers to use!
- White Beans and Rabbit: This is a throwback to my childhood. My grandpa (pawpaw) used to make white beans with rabbit, and it was always a special treat. The rabbit becomes tender as it simmers with the beans, infusing them with rich, gamey flavor. A rustic, old-school variation you don’t see often anymore.
- Vegetarian: Leave out the meat entirely and let the beans shine on their own. Use a good vegetable broth, bump up the aromatics, and add a touch of smoked paprika or a splash of liquid smoke for depth. You won’t even miss the meat.
Lagniappe
Lagniappe: LAN-yap – a little something extra
In The Picayune’s Creole Cook Book from 1901, white beans are noted as “the more delicate bean,” and the book says to prepare them just as you would red beans. One variation, White Beans à la Maître d’Hôtel, finishes the pot with herbs and a lemon-parsley butter. It is a very French touch that shows up across Creole cooking.
Try it: Right off the heat, stir in 1 to 2 tablespoons unsalted butter, 1 tablespoon lemon juice, and 2 tablespoons chopped parsley. Let it rest for 2 minutes, then serve over rice. Adding the acid at the end keeps the beans tender and bright.
Frequently Asked Questions
Great Northern beans are my go-to. They’re creamy, hold their shape, and absorb flavor beautifully. Navy beans are great too. Butter or cannellini beans will also work, but the texture will be slightly different.
It’s optional, but I highly recommend it. Soaking overnight helps the beans cook more evenly and speeds things up. If you skip it, just be ready to simmer a little longer and check the liquid level as they cook.
You can in a pinch, but the flavor and texture won’t be the same. Dried beans simmered from scratch give you that ultra-creamy, rich pot of beans that canned just can’t match.
Same idea, beans cooked low and slow, served over rice, but a different flavor. White beans are milder and creamier than red beans. You can use each recipe interchangeably. Both are classic Louisiana comfort food.
Yes! Swap the bacon and sausage for a smoked turkey leg or turkey neck for that same smoky backbone. You can also skip the meat entirely and use veggie broth for a plant-based version.
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Louisiana White Beans and Rice
Ingredients
- 1 pound dried white beans (great northern or navy)
- 2 medium yellow onions
- 2–3 celery stalks
- 1 large green bell pepper
- 1–2 jalapeños
- ½ cup loosely packed fresh parsley leaves
- 4 green onions
- 6 cloves garlic
- ½ pound thick-cut bacon
- ¾ pound smoked sausage or andouille
- 8 cups chicken stock
- ¾ pound ham hock (smoked or fresh)
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 3 bay leaves
- Cajun seasoning to taste
- Cooked rice (for serving)
Instructions
- SOAK: The night before cooking, sort through beans and remove any stones. Rinse, then place in a large bowl and cover with cold water by a few inches. Cover loosely and soak overnight. Before cooking, drain and rinse.1 pound dried white beans
- PREP: Chop onions, celery, bell pepper, and jalapeños. Finely chop parsley and thinly slice green onions. Mince garlic. Chop bacon. Slice sausage.2 medium yellow onions, 2–3 celery stalks, 1 large green bell pepper, 1–2 jalapeños, ½ cup loosely packed fresh parsley leaves, 4 green onions, 6 cloves garlic, ½ pound thick-cut bacon, ¾ pound smoked sausage or andouille
- SEAR: Heat a large pot over medium heat. Cook chopped bacon until mostly crispy, about 10–15 minutes. Remove bacon with a slotted spoon and drain on paper towels. Reserve about 1–2 tablespoons of bacon grease in the pot. Sear sausage until browned on both sides, about 5–10 minutes. Transfer to the plate with bacon.
- SAUTÉ: Add onions, celery, bell pepper, and jalapeños to the pot. Sauté, stirring occasionally, until onions are translucent and starting to caramelize, about 8–10 minutes. Scrape up fond as you go. Add garlic and cook until fragrant while stirring, about 1 minute.
- SIMMER: Return bacon and sausage to the pot along with beans, chicken stock, ham hock, dried oregano, dried thyme, black pepper, half the parsley, and half the green onions. Stir to combine and add bay leaves. Bring to a boil, then reduce heat to a simmer. Cook uncovered for about 2 hours until beans are tender, and liquid has reduced to desired thickness. Stir occasionally to prevent sticking. Skim foam from top as needed. If beans start to stick, reduce heat and add a splash of water.8 cups chicken stock, ¾ pound ham hock, 2 teaspoons dried oregano, 1 teaspoon dried thyme, 1 teaspoon black pepper, 3 bay leaves
- SMASH: For thicker beans, smash ½ to 1 cup against the side of the pot to release the starch.
- FINISH: Discard bay leaves. Take out the ham hock. Remove any tender meat from the bone, chop, and return to the pot. Discard the fat and bone. Taste the beans and add Cajun seasoning, salt, or pepper as needed.
- SERVE: Serve over rice topped with remaining green onions and parsley. Add hot sauce for heat and a dash of red wine vinegar or pickled onions for acidity.
Notes
- Keep jalapeño seeds to turn up the heat, scrape them out for a milder version
- Substitute andouille for smoked sausage.
- Use a fresh or smoked ham hock.
- See How to Make White Rice for my perfectly fluffy white rice method.
- Use Cajun seasoning or Creole seasoning, but don’t season until the end.
- This is a flexible recipe. Use more or less bacon, skip the ham hock if needed, substitute it for diced ham, tasso, smoked turkey, etc.
- Store in the refrigerator for up to 4–5 days. Store beans and rice separately. Put 1-2 portions of beans in a freezer zip top bag, label and date, and lay flat to freeze.
- Reheat in the microwave or on the stove. Add a splash of water as needed to loosen it up.
- Make it a day or 2 ahead of time, but make the rice fresh.
Equipment
Nutrition
Meet Lauren
I’m the blogger, recipe developer, food photographer, and otherwise food obsessed gal behind Lauren From Scratch. I was born and raised in New Orleans and lived in South Louisiana most of my life. Growing up around Cajun country has instilled a love of food that runs deep in my bones. I am passionate about food and teaching you how to make mouth-watering Louisiana inspired dishes in your own kitchen!
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Having made three or four trips to New Orleans a year for the past thirty years, I know good Cajun food when I have it and this would put a smile on the face of any New Orleans resident.
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