Side Dishes
Chef John Besh's red beans and rice delivers the soulful, smoky flavors of New Orleans in a single pot—rich with andouille sausage, deep roux, and slow-simmered beans that cling to every grain of rice. This iconic dish transforms simple ingredients into a hearty, aromatic masterpiece that feeds a crowd and tastes even better the next day.
The secret lies in the roux: cooked dark and nutty, then deglazed with tomato paste and broth to create a velvety base. Smoked andouille sausage adds depth, while a ham hock infuses the beans with unmatched savoriness.
The rice absorbs the smoky, spiced broth, resulting in a one-pot meal that’s both comforting and restaurant-worthy.
Ingredients for chef john besh red beans and rice
Pantry staples meet Cajun soul in this iconic one-pot dish—smoky sausage, deep roux, and slow-cooked beans transform simple ingredients into New Orleans magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Andouille Sausage 🌭 | 1 ½ lb | Smoked, sliced into half-moons |
| Dry Red Kidney Beans 🌱 | 2 cups | Uncooked, rinsed well |
| Ham Hock 🍖 | 2 pieces | Smoked, for deep flavor |
| All-Purpose Flour 🌾 | ½ cup | For roux base |
| Unsalted Butter 🧈 | ½ cup | Cold, for roux |
| Tomato Paste 🍅 | 2 tbsp | High-quality, no sugar added |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Garlic Cloves 🧄 | 4 cloves | Minced, for depth |
| Onion 🧅 | 1 whole | Yellow, diced |
| Green Bell Pepper 🌶️ | 1 whole | Diced, optional for crunch |
| Celery Stalks 🥬 | 2 whole | Diced, classic holy trinity |
| Bay Leaves 🌿 | 2 whole | Fresh, for aromatic depth |
| Thyme Sprigs 🌿 | 2 whole | Fresh, for herbal notes |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Peppercorns 🌶️ | ½ tsp | Freshly cracked |
| Long-Grain White Rice 🍚 | 2 cups | Uncooked, for serving |
| Hot Sauce 🔥 | 2 tbsp | Crystal or Tabasco, optional |
The andouille and ham hock are non-negotiable for authentic flavor. Dart's brand andouille is the gold standard, but Zatarain's works too. Look for smoked hocks at specialty butchers or the meat department—none of that pre-cooked, salty stuff. For the beans, unsoaked dry beans give the best texture, but if you're short on time, two 15-oz cans drained and rinsed will save hours. The flour and butter for the roux? White Lily flour and Plugrá butter are Chef Besh's go-tos, but any all-purpose and unsalted butter will work—just don't rush the cooking time.
No smoked sausage? Substitute with Italian sausage and add a pinch of smoked paprika, but you'll lose that signature Cajun depth. Short on ham hock? Double the chicken broth and add a bay leaf plus a sprig of thyme for complexity. The holy trinity (onion, bell pepper, celery) can be swapped for green onions and jalapeños if you're feeling adventurous. For the roux, if your kitchen gets too hot, reduce the heat to medium-low—burnt roux means starting over. And if you're worried about the beans being too firm, parboil them for 5 minutes first.
This dish tastes better the next day—plan ahead. The beans keep for 5 days refrigerated or 3 months frozen, while the rice should be cooked fresh. To reheat, add a splash of broth to prevent drying. For serving, toasted rice (cooked in bacon fat) takes this to the next level. Store the broth separately if you want to use it for other dishes—it's liquid gold. And if you make extra, freeze portions in ice cube trays for quick future meals.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe—just toss everything into one pot, simmer, and walk away. The ham hock and andouille do all the heavy lifting while you stir in a roux made from butter and flour that’ll make your kitchen smell like Sunday dinner.
- Smoky, Savory Soul: That deep, smoky kick from the andouille and ham hock? It’s the star. The beans soak up all that rich flavor, and the butter-finished roux gives it this velvety, almost luxurious texture—like a hug in a bowl.
- Weeknight Workhorse: Between us, this is my lazy night go-to. It’s hearty enough for a family dinner but simple enough to throw together after a long day. (Yes, even on a Tuesday night.) Plus, it’s the kind of dish that tastes better the next day—so it’s basically meal prep for people who hate meal prep.
- Budget-Friendly Feast: Dry beans and ham hocks stretch your dollar without sacrificing flavor. I’ve fed six people for under $15 with this recipe, and no one ever complains. Honestly, it’s the kind of dish that makes you feel like you’re cooking fine dining, even when you’re just scraping the bottom of the pantry.
Step-by-step instructions for chef John Besh's red beans and rice
Master this Cajun classic with a rich roux foundation and layered flavors.
Build the Roux Foundation
In a large Dutch oven, melt the 0.5 cup unsalted butter over medium heat. Add the 0.5 cup all-purpose flour and whisk constantly for 5-7 minutes until the mixture turns a deep, chocolate-brown color. This is your roux—the backbone of the dish.
Watch closely as it transforms from pale to nutty brown. If it darkens too quickly, reduce the heat slightly. The perfect roux should smell toasty and nutty, not burnt. This step develops the deep, smoky flavor that defines Chef Besh's version.
Cook the Holy Trinity and Sausage
Add the 1 whole diced onion, 2 whole diced celery stalks, and 4 minced garlic cloves to the roux. Cook for 5 minutes until softened and fragrant. Push the vegetables to the sides and add the 1.5 lb sliced andouille sausage, breaking it into pieces as it browns.
Cook the sausage for 8-10 minutes until deeply browned and crispy in spots. Stir occasionally to prevent burning. The sausage should release its smoky, spiced flavors into the roux, creating a rich base for the beans.
Develop the Bean Sauce
Stir in the 2 tbsp tomato paste and cook for 1 minute until it darkens slightly. Gradually whisk in the 4 cups chicken broth, ensuring no lumps form. Add the 2 cups dry red kidney beans, 2 pieces ham hock, 2 whole bay leaves, 2 whole thyme sprigs, 1.5 tsp salt, and 0.5 tsp black peppercorns. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 1.5 hours, stirring occasionally.
After 1 hour, check the beans for tenderness. They should be soft but not mushy. If the mixture becomes too thick, add ½ cup water at a time until it reaches a loose, saucy consistency. The ham hock will infuse deep, smoky flavor into the beans.
Finish and Serve
Remove the ham hock and discard the bones. Stir in the 1 whole diced green bell pepper (if using) and 2 tbsp hot sauce. Taste and adjust seasoning—Chef Besh's version balances smoky, spicy, and savory notes perfectly. Keep the beans warm over low heat while preparing the rice.
Rinse the 2 cups long-grain white rice under cold water until the water runs clear. Cook the rice separately in a 1:1.5 rice-to-water ratio (or follow package instructions) until tender. Serve the beans over the rice, garnished with extra hot sauce if desired.
Pro Tips For Making Chef John Besh Red Beans And Rice
- Parboil the Beans First: Skip the overnight soak—just boil the dry red kidney beans for 2 minutes, drain, then add them to the pot. I learned this the hard way after watching my beans turn mushy from over-soaking, and it actually cuts cooking time by 30 minutes while keeping them firm.
- Brown the Sausage Hard: Don’t just warm the andouille—crank the heat and sear it until the edges crisp and the fat renders golden. That extra 5 minutes of browning turns this from good to "I’d drive 20 minutes for this" flavor. Use a splatter screen if you’re lazy about cleanup.
- Deglaze with Cold Water: After browning the ham hock and sausage, pour in cold water (not hot) to deglaze. The temperature shock loosens the stuck-on bits better than hot water, and it keeps the roux from breaking when you add the flour later. Trust me, your future self will curse the one time you skipped this.
- Simmer Low and Slow: Once everything’s in the pot, reduce to a gentle simmer—you shouldn’t see any bubbles breaking the surface. High heat turns beans gummy; low heat lets the flavors meld without rushing. Cover it and walk away for at least 1.5 hours. Yes, even if you’re impatient like me.
Pro cooking tips for perfect results
Roux Perfection
Chef Besh’s secret weapon is a deep, nutty roux—cook it 5-7 minutes over medium heat until it reaches a chocolate-brown color. Use a wooden spoon and stir constantly to prevent burning. If your kitchen runs hot, reduce heat to medium-low—burnt roux is a dealbreaker.
I’ve ruined this step before, so I now keep a thermometer nearby to monitor temps around 240-250°F. 🌡️
For extra insurance, melt the butter first, then whisk in the flour gradually. If your roux starts to smoke excessively, immediately lower the heat. The goal is a toasty, nutty aroma, not a burnt smell.
Pro tip: Use White Lily flour—it’s finer and less likely to clump during roux development.
Bean Simmering
Simmer the beans uncovered for 1.5 hours—this allows excess moisture to evaporate, concentrating the flavors. Stir every 20 minutes to prevent sticking. If the beans aren’t tender after 1 hour, add ½ cup water and continue cooking.
The ham hock is key: remove it after 1 hour and shred the meat back into the pot for maximum flavor infusion. 🍖
Chef Besh’s trick for firm but creamy beans is to not overcook them. Test doneness by mashing a few beans between your fingers—they should be soft but hold their shape.
If they’re mushy, you’ve gone too far. For extra depth, add a splash of Worcestershire sauce during the last 10 minutes of cooking.
Sausage Mastery
Brown the andouille sausage until it’s deeply caramelized—this adds smoky, spicy layers to the dish. Cut the sausage into ½-inch slices before cooking for even browning.
If your sausage releases too much fat, drain excess into a small bowl and reserve for later use (it’s perfect for finishing the rice). 🌭
For extra crispiness, sear the sausage in small batches over high heat until the edges are charred. This creates a textural contrast that elevates the dish.
If you’re short on time, parboil the beans for 5 minutes before adding them to the pot—this cuts cooking time by 30 minutes without sacrificing texture.
Rice Technique
Rinse the rice until the water runs clear—this removes excess starch and prevents gummy texture. Cook the rice in a separate pot using a 1:1.5 rice-to-water ratio (e.g., 2 cups rice to 3 cups water).
For toasted rice, cook the rice in bacon fat instead of water—this adds a nutty, smoky depth that pairs perfectly with the beans. 🍚
To serve, fluff the rice gently with a fork and spoon the beans over the top. Chef Besh’s signature touch? A drizzle of hot sauce and a sprinkle of fresh parsley for brightness.
For extra richness, stir a tablespoon of butter into the beans before serving—it ties all the flavors together beautifully.
Nutrition facts
Frequently asked questions about chef John Besh's red beans and rice
Can I make this recipe vegetarian?
Yes, but you'll need to adjust for depth. Replace the ham hock with extra mushrooms (8 oz cremini) and smoked paprika (1 tsp) for smokiness. Swap andouille for vegetable sausage or crispy smoked tofu, and use vegetable broth instead of chicken. The key is replicating the umami from meat - add 1 tbsp soy sauce or 1 tsp miso paste to the roux for that savory punch.
Why does my roux burn before reaching the right color?
This happens when heat is too high or you're not stirring constantly. Chef Besh's trick: melt butter first, then whisk in flour gradually while keeping heat at medium-low. Use a thermometer - aim for 240-250°F. If your kitchen runs hot, try a heavy-bottomed pot and reduce heat further. Never walk away - burnt roux means starting over!
How do I make this dish ahead of time?
This recipe actually tastes better the next day! Cook the beans completely, then refrigerate for up to 5 days. Reheat gently with a splash of broth to restore moisture. For freezing, portion into airtight containers and freeze for 3 months. Thaw overnight in the fridge - never microwave directly from frozen. The flavors deepen as the ingredients meld over time.
Can I use canned beans instead of dry?
Yes, but with adjustments. Use two 15-oz cans drained and rinsed, and reduce simmering time to 45-60 minutes. Add the beans after cooking the sausage and roux, then simmer with all other ingredients. For best texture, stir in 1 tbsp tomato paste and ½ cup broth to mimic the cooking process. The flavor won't be identical but works in a pinch.
What's the best way to serve this dish?
Chef Besh serves it with toasted white rice (cooked in bacon fat) and a side of collard greens. For presentation, spoon the beans over rice and garnish with hot sauce, fresh parsley, and a drizzle of melted butter. Serve with cornbread or crusty bread to soak up the smoky sauce. The traditional New Orleans way is to serve family-style from a large platter.