Those of you who have been with me for a while know how much I love rice. We eat more rice in my family than potatoes and grits combined. Yeah, for real! We don’t usually eat mashed potatoes and gravy like everybody else – we eat rice and gravy. And I love to scramble up a couple eggs in leftover rice for breakfast!
I think that’s one reason I’m so drawn to Cajun and Creole cooking – so much of it has rice in or served with it. I attribute all this to rice production dating back to the 1800’s – both the South Carolina Low Country and Louisiana Bayous were huge areas for rice plantations. Daddy’s people originated in the Low Country so I figure I’ve probably got rice in my blood.
And if you’ve been with me a while you know how much I love dried beans. But what I haven’t always told you is 9 times out of 10, I’m eating those beans over rice! I know not everyone loves rice like I do so I usually don’t mention that :)
Except today. Today I’m going to share with you a recipe we make in my family that is made specifically to be served over rice. Now, you don’t have to. You’re more than welcome to eat this like a soup or stew with a big o’ hunk of cornbread if that’s more your speed!
Daddy discovered the Cajun variety of Hurst's 15 Bean Soup years ago and it became a favorite in our family instantly. The seasoning packet is perfect and I love the variety of beans... all the different shapes and sizes just add so much. My Canadian mother-in-law loves them too! I usually have to smuggle a bag or two for her when we visit!
This eats an awful lot like Red Beans & Rice so if you like those, you’ll love this! We make this with leftover ham, ham bones and ham hocks too but I think the andouille makes it extra special. If you can’t find andouille in your market, I would suggest using smoked sausage or kielbasa.
If you can’t find the Cajun 15 Bean Soup in your local grocery stores, ask for it! My grocery store now carries all sorts of products they didn’t have before simply because I asked for them. Just ask the cashier who to talk to to request a product and s/he will point you in the right direction. My store has a list at the Customer Service desk where they notate products their customers' request.
1 onion, diced
6 cups chicken broth (see note)
2 cups water
2 pounds andouille sausage or smoked sausage
Cooked long grain white rice
Combine beans (with included seasoning packet), onion, chicken broth and water in a large pot or Dutch oven. Heat over medium-high heat until simmering. Once simmering, cover pot then reduce heat to low and simmer for 3 hours.
Cut sausage into bite-sized pieces then add to beans. Continue cooking beans for 2-3 more hours or until beans are tender. If needed, you can thicken your beans by simmering over medium heat with the lid off for 20-30 minutes.
Remove from heat, cover, and let beans rest for 30 minutes before serving. Serve over white rice.
- This finishes a little on the salty side due to the broth, seasoning packet and sausage which is exactly what you want since you’re serving it over plain white rice. If you’re looking to eat this as a soup or without rice, use low sodium chicken broth or water.
- Andouille is a cured pork sausage very similar to smoked sausage or kielbasa. If you can’t find it in your market, substitute with smoked sausage or ham.
- Yes, you can cook this in a crock pot! Cook the same way replacing the first 3 hours on the stove with 5-6 hours on high in the crock pot.
- If you can’t find Hurst's Cajun 15 Bean Soup in your market, please ask your grocer for them. Until then, you can order them online :)
If you love recipes with dried beans, see also:
Slow Cooker Chicken Chili
Italian Lentil Soup with Sausage
Ham & Bean Soup
15 Bean Turkey Soup
Buffalo Chicken Chili
Bean & Bacon Cheeseburger Soup
Split Pea Soup with Ham