Baked Rice and Beans with White Veal Sausage Recipe

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Lucille Fletcher Modified: April 25, 2022
Baked Rice and Beans with White Veal Sausage Recipe

How To Make Baked Rice and Beans with White Veal Sausage

Serve a filling dish with this baked rice that comes with the savory flavor of bacon and beans. It’s finished with crunchy, golden breadcrumbs for topping.

Preparation: 22 minutes
Cooking: 1 hour 38 minutes
Total: 2 hours



  • ¾cupdried white navy beans,(5 oz)
  • 1carrot
  • 1celery rib
  • 2small onions
  • 1lbslab bacon
  • 4whole cloves
  • 5sprigsthyme
  • 1tspwhole black peppercorns
  • 8cupswater
  • lbswhite veal sausages
  • 7tbspunsalted butter
  • 2large garlic cloves
  • 2bay leaves
  • 1cupCarnaroli,or Arborio rice (7 oz)
  • 1cupheavy cream
  • salt and freshly ground white pepper
  • cupsPanko,(Japanese bread crumbs)


  1. In a large enameled cast-iron casserole, combine the beans with the carrot, celery, whole onion, and bacon.

  2. Wrap the cloves, thyme, and peppercorns in a large square of cheesecloth, tie with kitchen string and add to the casserole along with the water.

  3. Bring to a boil, then cover partially and simmer over moderate heat for about 1 hour until the beans are tender.

  4. Add the sausages during the last 10 minutes of cooking.

  5. Drain the beans in a colander set over a bowl. Reserve 3 cups of the cooking liquid. Discard the carrot, celery, onion, and cheesecloth bundle.

  6. Transfer the bacon to a cutting board and cut into ½-inch pieces. Slice the sausages diagonally ¾ inch thick.

  7. Add the bacon and sausages to the beans.

  8. Preheat the oven to 400 degrees F. Wipe out the casserole and melt 3 tablespoons of the butter in it.

  9. Add the chopped onion, garlic, and bay leaves, cover, and cook for about 6 minutes over moderate heat, stirring occasionally until the onion is softened but not browned.

  10. Add the rice and stir to coat with the butter. Add the reserved 3 cups of cooking liquid and bring to a boil.

  11. Cover and cook over moderately low heat for about 15 minutes until the rice is just tender. The rice should be a little soupy.

  12. Stir in the heavy cream and the beans and season with salt and white pepper. Discard the bay leaves.

  13. Butter a shallow 3-quart baking dish. Spoon the rice and beans into the dish and smooth the top.

  14. In a small bowl, toss the panko with the 4 tablespoons of melted butter so the crumbs are evenly moistened. Sprinkle the Panko over the rice and beans.

  15. Bake for about 15 minutes or until heated through.

  16. Preheat the broiler.

  17. Broil the dish for about 2 minutes, shifting the dish once or twice until the crumbs are evenly golden and crisp.

  18. Serve right away.

  19. Make-Ahead: The casserole can be baked a day ahead and refrigerated overnight. Rewarm before serving.


  • Calories: 752.92kcal
  • Fat: 61.92g
  • Saturated Fat: 26.24g
  • Trans Fat: 0.55g
  • Monounsaturated Fat: 22.71g
  • Polyunsaturated Fat: 7.85g
  • Carbohydrates: 25.72g
  • Fiber: 4.38g
  • Sugar: 4.37g
  • Protein: 24.72g
  • Cholesterol: 154.50mg
  • Sodium: 1096.08mg
  • Calcium: 109.92mg
  • Potassium: 672.00mg
  • Iron: 2.69mg
  • Vitamin A: 302.43µg
  • Vitamin C: 5.54mg
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