Cajun White Beans with Bacon and Andouille

Posted by Boss Hog Credit: Deepsouthdish.com on Feb 11th 2026

Enjoy Bacon Freaks.  This simple recipe loaded with bacon is just in time for Mardi Gras.  Similar to red beans and rice but thicker and creamier.  This combination of white beans, bacon and sausage really shines with those zesty cajun spices. 

Ingredients:

• 1 pound dried white beans (Great Northern or Navy)
• 1 tablespoon canola oil
• 1-pound mild andouille or other spicy smoked sausage
• 2 slices bacon, chopped. We used cajun smoked bacon of course.
• 1 medium onion, chopped
• 1/2 bell pepper, chopped
• 1 rib celery, chopped
• 3 cloves garlic, minced
• 1 medium bay leaf
• 2 green onions, sliced
• 1/8 cup dried parsley
• 1 teaspoon Creole or Cajun seasoning, to taste
• Kosher salt and fresh cracked black pepper, to taste
• Hot sauce

Rinse and sort through the beans, soak overnight or use a quick soak method by adding to a stockpot and cover with water plus about 1 inch. Bring to a boil; boil for 3 minutes uncovered, turn off heat, cover and let soak for one hour. 

Heat canola in a cast iron skillet over medium high heat. Quarter and slice sausage into small bite sized pieces, add to hot oil and cook until browned. Use a slotted spoon to transfer to the stockpot with the beans.

Drain beans and return to the pot.  Add the sausage.  To the drippings in the skillet, add the bacon and cook until rendered. Remove the bacon, set aside, and add the onion, bell pepper and celery to the skillet. Cook until just browned and beginning to caramelize. Add the garlic and cook another minute. Transfer veggies to the beans and sausage; add the bay leaf and cooked bacon. Deglaze the skillet with a bit of water and scrape up any browned bits. Add that to the bean pot. Cover everything with fresh water, plus about an inch and a half, and bring to a boil. Reduce heat and simmer for about 1-1/2 hours, stirring occasionally, or until beans are tender and gravy is thickened. Add additional water if needed to thin. 

Stir in the green onion, parsley, Cajun seasoning, salt and pepper and simmer another 5 minutes. Taste and adjust seasonings. Serve over hot rice with cornbread and pass the hot sauce at the table.