White Beans and Sausage (Louisiana-Style)

This Louisiana-style white beans and sausage recipe combines creamy Great Northern beans, smoky andouille sausage, and Cajun-inspired flavors for a hearty, comforting one-pot meal. Serve it over rice for an easy Southern dinner that's perfect for feeding a crowd.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 2 30

Total Time 2 45

Servings: 8

Course: Main Course

Cuisine: Cajun, Louisiana, Southern

Calories: 280

Ingredients Equipment Method Video Notes

Ingredients

1 tbsp olive oil
12 oz smoked or Andouille sausage cut into rounds
1 large onion chopped
1 green bell pepper chopped
2 stalks celery chopped
4 cloves garlic minced
1 lb Great Northern Beans or Navy Beans rinsed and sorted
8-10 cups water
1 chicken bouillon cube, optional
1 tbsp The Spice Girl Kitchen Cajun Seasoning, plus more to taste
1 bay leaf
Salt & pepper, to taste
1/2 cup chopped fresh parsley, plus extra for garnish
1/2 cup chopped green onions, plus extra for garnish
cooked white rice, for serving

Equipment

Large heavy-bottomed pot or Dutch oven: for simmering the beans and sausage
cutting board for prepping vegetables and sausage
Chef’s knife for chopping ingredients
Wooden spoon: for stirring the beans while they cook
Potato masher (optional): for creating a creamier texture

Method

Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the sliced sausage and cook for about 5 minutes, stirring occasionally, until lightly browned.
Add the onion, bell pepper, and celery. Cook for 5-6 minutes, stirring occasionally, until the vegetables are softened and fragrant. Add garlic and cook for an additional 1 minute.
Stir in the rinsed beans, water, bouillon cube (if using), Cajun seasoning, and bay leaf. Bring the mixture to a boil.
Reduce the heat to a gentle simmer and let it cook uncovered for 2-3 hours, or until the beans are tender, adding more water when needed.
For a creamier texture, mash some of the beans against the side of the pot with a fork or potato masher and stir them back into the broth.
Remove the bay leaf. Season with salt, pepper, and more Cajun seasoning to taste.
Just before serving, mix in fresh parsley and green onions, then ladle over hot cooked rice. Garnish with additional parsley and green onions. Enjoy!

Video

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze: Freeze cooled white beans and sausage in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop over medium-low heat or in the microwave. Add a splash of water or broth if the beans have thickened during storage.
Make Ahead: This recipe tastes even better the next day as the flavors continue to develop, making it an excellent meal prep option.
Bean Options: Great Northern beans hold their shape better and create a heartier texture, while navy beans break down more during cooking for a creamier consistency.
Sausage Choice: Traditional andouille sausage provides the most authentic Louisiana flavor, but smoked sausage or kielbasa can be substituted if needed.
Creamier Beans: For a thicker, creamier pot of beans, mash some of the cooked beans against the side of the pot before serving and stir them back into the broth.
Serving Ideas: Serve over white rice with cornbread, French bread, collard greens, or a simple green salad for a complete Southern-inspired meal.
Nutrition (per serving, 8 servings): 280 calories, 13g fat, 24g carbs, 17g protein, 8g fiber. Nutrition information is an estimate based on the beans and sausage only and does not include rice. Actual values may vary based on specific ingredients and brands used.