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Creamy, slow-simmered white beans with smoky andouille sausage and the classic Cajun holy trinity. A comforting and hearty Louisiana staple, perfect served over a bed of fluffy white rice. Pure comfort food.
Prepare the Beans
Brown Sausage & Sauté Vegetables
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Creamy, slow-simmered white beans with smoky andouille sausage and the classic Cajun holy trinity. A comforting and hearty Louisiana staple, perfect served over a bed of fluffy white rice. Pure comfort food.
This cajun_creole recipe takes 140 minutes to prepare and yields 4 servings. At 718.72 calories per serving with 38.23g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Beans
Thicken and Season
Serve
Omit the andouille sausage and use vegetable broth instead of chicken broth. Add 1 teaspoon of smoked paprika for a smoky flavor.
Add 1/4 to 1/2 teaspoon of cayenne pepper along with the Cajun seasoning, or serve with your favorite Louisiana-style hot sauce.
Use 3 cans (15 oz each) of cannellini or Great Northern beans, rinsed and drained. Reduce the broth to 4 cups and simmer for only 30-40 minutes in Step 3.
Beans are packed with dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
The combination of beans and sausage delivers a significant amount of protein, crucial for building and repairing tissues, and maintaining muscle mass.
The complex carbohydrates from the beans and rice are digested slowly, providing a steady release of energy throughout the day.
A typical 1.5 cup serving of this White Beans and Rice recipe contains approximately 650-750 calories, depending on the type of sausage used and serving size of the rice. It's a hearty, energy-dense meal.
It can be part of a healthy diet. The beans provide excellent fiber and plant-based protein. However, the andouille sausage adds saturated fat and sodium. To make it healthier, you can use a leaner chicken or turkey sausage, use low-sodium broth, and control your portion sizes.
Yes. Brown the sausage and sauté the vegetables on the stovetop as directed. Then, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the beans are tender. Mash some beans to thicken before serving.
Great Northern beans are a popular choice as they hold their shape well but become creamy. Navy beans are smaller and get even creamier, while cannellini beans are larger and meatier. Any of these will work well.
This can happen for a few reasons. Your beans might be old, as older dried beans take much longer to cook. Hard water can also slow down the cooking process. Most importantly, ensure you did not add any acidic ingredients (like tomatoes) or salt until the beans were fully tender, as both can prevent them from softening.