Cajun Beans & Rice

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Recipe by South Your Mouth

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Cajun Beans & Rice

1 20-oz. bag Hurst’s Cajun 15 Bean Soup

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 :)