White Beans and Rice

Name: White Beans and Rice
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: southern_american
Ingredients: 1 cup great northern beans (dried, soaked overnight and drained); 1 cup long grain rice; 1 pcs onion (medium, finely chopped); 4 pcs garlic (cloves, minced); 2 pcs celery (stalks, finely chopped); 1 tsp smoked paprika; 1 tsp dried thyme; 2 pcs bay leaf; 1 tbsp oil; 1 pinch salt (for sautéing base); 1 pinch black pepper (freshly ground); 3 cup water (for simmering beans, plus more as needed); 0.5 tsp hot sauce (cayenne or vinegar based, to finish)

RATING

4.7/5(215)

TASTE SCORE

9/10

A humble, deeply comforting Southern classic. Tender great northern beans are simmered low and slow with aromatic vegetables and a hint of smokiness, then ladled over a mound of fluffy white rice. Simple pantry ingredients transform into a bowl of creamy, savory warmth that feels like home.

PREP

15m

COOK

90m

SERVES

SERVING INCLUDES 1.5 CUPS OF THE BEAN MIXTURE, TYPICALLY SERVED OVER 1 CUP OF RICE.

377 cal

SERVINGS

METHOD · 7 STEPS

prep
Soak the beans overnight.
Place dried great northern beans in a large bowl and cover with cool water by 3 inches. Let soak at room temperature overnight. Drain and rinse before cooking.
TIPFor a quick soak, bring beans and water to a boil, cover, remove from heat, and let sit 1 hour.
saute · ~6 min
Sauté the aromatic base.
1.Heat oil in a heavy bottom pot over medium heat until shimmering.
2.Add onion, celery, and a pinch of salt. Cook until softened, about 5 minutes.
3.Add garlic and smoked paprika, stir constantly, and cook until fragrant, about 1 minute.
TIPScrape the bottom regularly — smoked paprika burns fast and turns bitter.
boil
Bring the beans to a boil.
Add the drained soaked beans, 3 cups of water, dried thyme, and bay leaf to the pot. Stir in 0.25 teaspoon of salt. Increase heat to high and bring to a rolling boil.
simmer · ~75 min
Simmer gently until beans are tender and creamy.
Reduce heat to low, cover the pot with a lid slightly ajar, and simmer gently. Cook for 60 to 90 minutes, stirring occasionally, until beans are completely tender and the broth has thickened. If the beans look dry during cooking, add a splash of hot water.
TIPThe beans should be creamy and buttery, never chalky. Total time depends on the age of your dried beans.
boil · ~15 min
Cook the rice.
While the beans simmer, bring 2 cups of water to a boil in a saucepan. Add the rice, stir once, cover tightly, and reduce heat to the lowest setting. Cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
mix · ~1 min
Season and finish the beans.
Once beans are tender, remove and discard the bay leaf. Stir in the black pepper and taste. Adjust salt if desired. For a classic finish, stir in the hot sauce.
TIPSmash a few beans against the side of the pot with the back of your spoon to thicken the broth into a natural gravy.
assemble
Ladle beans over rice and serve.
Fluff the rice with a fork. Spoon a generous mound of rice into wide, shallow bowls and ladle the creamy beans and their broth right over the top.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Soak beans overnight for even cooking and creamier texture.
2
Smoked paprika can turn bitter if scorched—stir constantly when sautéing.
3
Smash a few cooked beans against the pot to thicken the broth into a natural gravy.
4
Add a splash of hot water if the beans look dry during their long simmer.
5
For extra flavor, use the bean cooking liquid instead of plain water when cooking the rice.
6
Taste and adjust salt only at the end—beans absorb salt differently as they cook.

RECIPE VARIATIONS

Adapt it for your goals.

smoky sausage

Smoky-sausage

Add 4 ounces of sliced andouille or smoked sausage when you sauté the aromatics for a heartier, meatier bowl that nods to Louisiana red beans and rice.

vegan creamy