White Beans & Rice

"This recipe was passed down from my Cajun grandmother to me. It makes A LOT of food, and freezes well. I love to make this dish because the aroma that fills my house reminds me of back home. This can be made in a large crockpot, but I recommend a large stewpot as it makes a lot of food."
photo by gailanng photo by gailanng
photo by gailanng
photo by kellychris photo by kellychris
Ready In:
4hrs 30mins




  • Wash beans & add to stew pot, boil for 30-45 minutes.
  • Brown ham in 1 tsp of oil until just brown.
  • Remove ham & add 1 tsp of oil, onion, celery, bell pepper & garlic, cook until soft. (If sticky, just add a LITTLE water.).
  • Add ham back to skillet and cook for an additional 5-10 minutes.
  • Add skillet mixture to beans & season with salt, cayenne pepper, & bay leaves. (You can use more or less of any of the seasonings to suit your taste. Taste the liquid to make sure that it agrees to your tastes.).
  • Cook in stewpot until beans are soft. (4-6 hours).
  • Remove 1 1/2 cups of beans & mash. Add mashed beans back to mixture.
  • Serve beans over rice.

Questions & Replies

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  1. kellychris
    These were AWESOME!! I used great northern beans- but kept everything else the same. I used my crockpot after I soaked the beans overnight. Put the beans in 1st and let them cook alone for 1 hr. on high. I sauteed the vegetables then added the ham to the skillet for about 10-15 min. I then placed it in the crockpot and let it cook with the beans all day on low. Served over rice. These were enjoyed by everyone. Thank you so much!! Made for herb of the month tag.
  2. gailanng
    My family likes their beans meaty so I added smoked sausage in addition to the ham. The diversity of this dish reminded me. I've always had the opinion that there is one thing with which I will never become bored...eating.
  3. KLBoyle
    Delicious! I took a major short cut by using 2 cans of beans after sauteing the onion, peppers, celery, and ham. My ham wasn't very smoky so I added a packet of Goya Sazon. I let this simmer while the rice was cooking and it turned out great, very warm and hearty. I will definitely be make this again but as written. Thanks for sahring!
  4. BarbryT
    Delicious! I used great northern beans and smoked pork chops, as well as ham hocks. I couldn't find a small enough package of good ham; the pork chops worked beautifully. Also I used 1 T salt and 1 Tony Chachere's seasoning rather than 2 T salt.
  5. Robyn
    This was very good, however when I tasted the liquid I felt it was a bit bland so I added about 2 tablespoons of chicken bouillon and tons of black pepper along with more cayenne than it called for. I did not make the rice simply because I ran out of time. I am not fond of beans but my husband lives for them and he liked this very much and what is surprising is I did too, I can't wait to have them again tonight as a side dish, I bet they are even better today!


  1. cajunhippiegirl
    This is exactly how my Daddy liked his white beans. I made them and substituted Tasso for the Ham, just to give it a little kick. Served it with a skillet of Cornbread, some fresh picked green onions and sliced tomatoes from the garden. Yum. Brought back nice memories of my Dad. Thanks for posting.



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