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Cook bacon slices in a 12-inch skillet over medium heat until bacon is crisp, flipping halfway, 8 to 10 minutes. Drain bacon on a paper towel lined plate.
Add beans to the skillet with rendered bacon fat. Add ¾ teaspoon Cajun seasoning, the hot sauce, and liquid smoke. Using a potato masher or fork mash about half of the beans in the skillet.
Crumble bacon into skillet. Bring to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, over medium-low until thickened and flavors develop, about 15 minutes.
Stir together cooked rice, melted butter, remaining ¼ teaspoon Cajun seasoning, and salt in a medium bowl until rice is well coated.
Serve beans with seasoned rice on top. Recipe developed by Barrett Heald