Description
A comforting Southern-style dish featuring tender Great Northern beans simmered with smoky sausage and bacon, aromatic vegetables, and diced tomatoes, served over hot cooked rice. This hearty meal combines protein and fiber with rich savory flavors, perfect for a satisfying family dinner.
Ingredients
Scale
Beans and Meat
- 1 pound dried Great Northern beans
- 1 tablespoon vegetable oil
- 1 pound smoked sausage, sliced and cut in quarters
- 1/2 pound bacon, chopped
Vegetables and Seasonings
- 1 medium onion, chopped
- 1/2 cup green pepper, chopped
- 1 stalk celery, chopped
- 4 cloves garlic, minced
- 1 can petite-diced tomatoes (14.5 oz; optionally use Ro-Tel for spicier flavor)
- 1 tablespoon dried parsley
- Salt and pepper to taste
To Serve
- Hot cooked rice
- Hot sauce (optional)
Instructions
- Soak and Prepare Beans: Rinse and sort the dried Great Northern beans to remove any debris. Place them in a stockpot and cover with water about an inch above the beans. Bring the water to a boil, then cover the pot and turn off the heat. Let the beans soak for one hour. After soaking, drain the beans using a colander and set aside.
- Cook Meat and Vegetables: In the same stockpot, heat the vegetable oil over medium-high heat. Add the smoked sausage pieces and cook until browned. Remove the sausage and drain on paper towels. Next, add the chopped bacon to the pot and cook until crisp. Remove the bacon and drain on paper towels as well. To the remaining fat, add the chopped onion, green pepper, and celery, cooking until the vegetables are softened. Stir in the minced garlic and cook for an additional minute or two.
- Simmer Beans with Meat and Tomatoes: Return the browned sausage and crispy bacon to the pot with the vegetables. Add the drained beans and cover with enough water to reach about an inch to an inch and a half above the beans. Bring the mixture to a boil, then reduce heat to low and let it simmer gently for 1 to 1.5 hours, adding water as necessary to keep the beans moist but the sauce thick, not soupy. Stir in the petite-diced tomatoes, continue cooking until the beans are tender and the sauce slightly thickened. Stir in dried parsley, salt, and pepper. Cook for another 3 to 5 minutes. Taste and adjust seasonings as needed.
- Serve: Spoon the white bean and sausage mixture over hot cooked rice. Serve with cornbread on the side and hot sauce if desired. Enjoy this hearty and flavorful meal!
Notes
- Using Ro-Tel tomatoes adds a spicy kick; use plain diced tomatoes for milder flavor.
- Soaking beans helps reduce cooking time and improves texture.
- Add water during simmering as needed to maintain a thick but saucy consistency.
- For a vegetarian option, omit sausage and bacon and substitute with smoked paprika and additional vegetables.
- Leftovers store well in the refrigerator for up to 4 days and freeze nicely for up to 3 months.
- Serve with cornbread for a traditional Southern-style meal.
