Serves 8
200 min
Creole-Style White Beans and Andouille Sausage over Rice
Recipe GLPRc4ab81939108df
A classic Creole one-pot dish featuring tender white beans infused with smoky andouille sausage, ham hock, and the holy trinity of Creole cooking—onion, celery, and bell pepper. The beans simmer for several hours with aromatic bay leaf and thyme, becoming creamy and deeply flavorful. Served over fluffy white rice with hot sauce on the side, this hearty main course brings authentic New Orleans comfort to the table.
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Ingredients
2 tablespoons vegetable oil
1 ham hock, skinned and scored
1 cup chopped yellow onion
1/2 cup chopped celery
1/2 cup chopped bell pepper
2 bay leaves
3 sprigs fresh thyme
1 tablespoon minced garlic
1 pound dried white beans (navy, cannellini, or great Northern), rinsed, sorted, soaked overnight, and drained
8 to 10 cups chicken stock or water
Salt, to taste
Cayenne pepper, to taste
1 pound andouille or smoked pork sausage, cut into 2-inch lengths
Cooked white rice, for serving
Louisiana red hot sauce, for serving
Directions
Warm the vegetable oil in a large, heavy-bottomed pot over medium-high heat. Once shimmering, add the ham hock, chopped onion, celery, and bell pepper. Cook, stirring frequently, until the vegetables soften, approximately 4 to 5 minutes.
Stir in the bay leaves, fresh thyme sprigs, and minced garlic. Cook for about 2 minutes, stirring constantly, until fragrant.
Add the drained white beans and the chicken stock to the pot. Increase the heat to bring the mixture to a rolling boil.
Reduce the heat to maintain a gentle simmer. Cook uncovered for approximately 2 hours, stirring occasionally. The beans are ready to move to the next step when their skins are tender and they have begun to soften.
Taste the beans and season with salt and cayenne pepper according to your preference.
Add the andouille sausage pieces to the pot and stir well. Continue cooking at a gentle simmer, stirring occasionally, for approximately 1 hour longer, until the beans are fully soft and creamy.
If desired, remove the ham hock from the pot. Once it has cooled enough to handle, carefully extract the meat from the bone, discard the bone and skin, and return the meat to the beans for added flavor.
Remove and discard the bay leaves and fresh thyme sprigs from the pot.
Ladle the beans and sausage over warm, freshly cooked white rice in serving bowls. Serve the Louisiana red hot sauce on the side, allowing each guest to add as much heat as they prefer.
