South Louisiana-Style White Beans and Rice
Hot Cornbread
Ingredients
- 1½ cups long-grain white rice
- 1 lb smoked andouille sausages, sliced
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 cup chopped celery
- 3 cloves garlic, minced
- 1 Tbsp olive oil
- 3 (15-oz) cans great Northern beans, drained and rinsed
- 1 (48-oz) carton chicken broth
- 1 bay leaf
- ½ tsp dried thyme
- ¼ tsp cayenne pepper
- ½ cup chopped fresh parsley
Instructions
- Cook rice according to package directions.
- Meanwhile, cook sausages, onion, bell pepper, celery, and garlic in hot oil stirring occasionally, in a Dutch oven until sausage is browned and vegetables are tender.
- Add beans, broth, bay leaf, thyme, and cayenne pepper; bring to a boil, reduce heat, and simmer 20 minutes. Stir in parsley, and serve over rice.
Side Dish Ingredients
- 2 (8.5-oz) pkg cornbread mix
Side Dish Instructions
- Prepare cornbread according to package directions.
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