Side Dishes
Chef John Besh's red beans and rice transforms a simple pantry staple into a soul-warming Cajun masterpiece. The secret lies in a deep, dark roux and slow-simmered beans that absorb the smoky essence of andouille sausage, creating a dish so rich it feels like a hug in a bowl.
This isn't just a side—it's the heart of any Louisiana feast, where every spoonful delivers layers of flavor built over hours of patient cooking.
The process begins with soaking dried navy beans overnight to ensure tender, creamy texture, then building a roux that's the foundation of all Cajun cooking—deep brown, nutty, and capable of carrying the holy trinity of onions, bell peppers, and celery.
Chef Besh's signature touch comes through in the slow simmer, where andouille sausage infuses the beans with its smoky depth, while thyme and bay leaves add aromatic complexity. Serve this alongside cornbread and collard greens for the complete Cajun experience, where every bite tells a story of tradition and care.
Ingredients for chef john besh red beans and rice
These 15 ingredients transform simple pantry staples into a Cajun masterpiece with smoky depth and creamy texture.
| Ingredient | Amount | Notes |
|---|---|---|
| Dried Navy Beans 🌱 | 2 cups | Soaked overnight, drained |
| Andouille Sausage 🌭 | 1 ½ lb | Smoked, sliced into rounds |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Green Bell Pepper 🌶️ | 1 whole | Diced, medium size |
| Celery Stalks 🥬 | 3 whole | Diced, medium size |
| All-Purpose Flour 🌾 | ½ cup | For roux, unsifted |
| Unsalted Butter 🧈 | ½ cup | Cut into small pieces |
| Fresh Thyme Leaves 🌿 | ¼ cup | Or 1 tbsp dried thyme |
| Bay Leaves 🍃 | 2 whole | Dried, standard size |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Peppercorns 🌶️ | ½ tsp | Freshly ground |
| Long-Grain White Rice 🍚 | 2 cups | Uncooked, medium grain |
| Water 💧 | 4 cups | For rice cooking |
| Chicken Broth 🍲 | 2 cups | Low-sodium preferred |
The andouille sausage is non-negotiable for that authentic smoky flavor—Johnsonville or Thrivent brands are reliable, but any quality smoked sausage works. For the navy beans, soaking overnight ensures tender, creamy texture. Bob's Red Mill dried beans are a great pantry staple, but any dried navy beans will do. The holy trinity of onions, bell peppers, and celery should be diced uniformly for even cooking. Fresh thyme and bay leaves add aromatic complexity, so don’t skip them—dried works in a pinch but fresh is ideal. The roux is the foundation, so use all-purpose flour and unsalted butter for that deep, nutty flavor. If you're short on time, a pre-made roux works, but Chef Besh’s method ensures the best results.
No andouille? Smoked turkey sausage or even smoked bacon can substitute, though the flavor will shift slightly. Fresh thyme unavailable? Dried thyme at one-third the amount works, but you’ll lose some brightness. For the roux, if you’re nervous about burning, cook it on low heat and stir constantly. The chicken broth can be swapped for vegetable broth if you prefer, but keep it low-sodium to balance the flavors. The garlic can be pre-minced from a jar if needed, but fresh is always better. If you’re making this ahead, the beans actually taste better the next day as the flavors meld.
The navy beans keep for 3 months in the freezer if cooked ahead, but they’re best fresh. Store the cooked beans in an airtight container in the fridge for up to 5 days. The roux can be made a day ahead and stored in the fridge, but it’s best used fresh. For the rice, cook it separately or use a rice cooker for perfect grains every time. This dish reheats beautifully—simmer on low for 10-15 minutes to restore its creamy texture. Leftovers make great lunches or a quick dinner the next day.
Why You'll Love This Recipe
- Trifecta of Prep: The andouille and celery almost chop themselves—just slice the sausage into rounds, dice the veggies rough, and toss them in. No measuring cups, no fuss, no stress. That’s how you free up your brain for the good stuff, like deciding whether to add a splash of hot sauce or not.
- Smoky-Spiced Magic: The andouille’s fat renders into crispy bits while the celery and onion caramelize—that deep, savory base is where the real party starts. Add the soaked navy beans and a bay leaf, and suddenly you’ve got a pot of flavor so rich, it’ll make you forget takeout exists. (Yes, even on a Tuesday night.)
- Lunchbox to Leftovers: Make a double batch and you’ve got tomorrow’s lunch, next week’s meal prep, or the perfect side for tailgating. The beans hold up for days, soaking up even more flavor with each reheat—honestly, the second day is my favorite. Plus, it’s the kind of dish that tastes just as good cold as it does hot.
- Pocketbook Hero: Dried beans and bulk sausage keep this recipe ridiculously affordable without sacrificing taste. Between us, this is the kind of meal that makes grocery budgets stretch further while still feeling like you’re eating at a restaurant. Andouille’s smoky punch turns simple ingredients into something special—no fancy labels required.
Step-by-step instructions for chef John Besh's red beans and rice
Master this classic Cajun dish with smoky depth and perfectly tender beans.
Prepare the Andouille and Holy Trinity
In a large Dutch oven, cook the 1.5 lb Andouille Sausage over medium heat for 5-6 minutes, breaking it into bite-sized pieces. The sausage should render its fat and develop a rich, smoky aroma. Remove the sausage with a slotted spoon and set it aside.
In the same pot, add 2 tablespoons of the rendered sausage fat and cook the diced 1 whole Yellow Onion, 1 whole Green Bell Pepper, and 3 whole Celery Stalks for 8-10 minutes until softened and slightly caramelized. This classic "holy trinity" forms the flavor base of Cajun cooking. Stir occasionally to prevent burning.
Build the Roux and Develop Flavor
Lower heat to medium-low and whisk in the 0.5 cup All-Purpose Flour to create a roux. Cook for 5-7 minutes, stirring constantly, until the mixture turns a rich, peanut-butter-like brown color. This step is crucial—it forms the thickener and adds depth to the dish.
Add the 0.5 cup Unsalted Butter, 0.25 cup Fresh Thyme Leaves, 2 whole Bay Leaves, and 4 cloves Garlic Cloves. Cook for another 2 minutes until the garlic is fragrant but not browned. This aromatic blend will infuse the beans with complex flavors.
Simmer the Beans to Perfection
Add the drained 2 cups Dried Navy Beans, 4 cups Water, and 2 cups Chicken Broth to the pot. Bring to a boil, then reduce heat to low and cover partially. Simmer for 1.5-2 hours until beans are tender but still hold their shape. Stir occasionally to prevent sticking.
Season with 1.5 tsp Salt and 0.5 tsp Black Peppercorns. Return the cooked sausage to the pot and stir gently to combine. The beans should be creamy but not mushy, with a rich, smoky sauce clinging to each piece. Taste and adjust seasoning if needed.
Cook the Rice Separately
Rinse the 2 cups Long-Grain White Rice under cold water until the water runs clear. In a separate pot, combine the rice with 4 cups Water and bring to a boil. Reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and the liquid is absorbed.
Fluff the rice with a fork and let it sit covered for 5 minutes before serving. The rice should be perfectly cooked with a slight bite—just right for soaking up the smoky bean sauce.
Serve with Confidence
Ladle the red beans over the rice and garnish with additional thyme leaves if desired. Each bite should deliver a perfect balance of smoky sausage, tender beans, and aromatic herbs. Serve immediately with crusty bread or cornbread to soak up every last drop of that rich, flavorful sauce.
This dish tastes even better the next day as the flavors meld together, so consider making extra for leftovers. The secret lies in the slow simmering and proper seasoning—don't rush these steps for the best results.
Pro Tips For Making Chef John Besh Red Beans And Rice
- CRANK THE HEAT FIRST: The first 10 minutes with the andouille, onion, bell pepper, and celery are all about color and flavor—don’t be shy with the heat. I used to simmer gently, and the veggies just turned mushy instead of caramelized. Now I sear everything on medium-high until the onions are deep gold and the peppers blister slightly—this builds the base that makes the whole dish taste richer.
- SOAK BEANS 4 HOURS MINIMUM: Navy beans need serious soaking—at least 4 hours, overnight if possible. I learned this after a batch turned out gummy because I rushed it with just a 1-hour soak. Drain and rinse them well before cooking, too; the starch left behind can make the beans gluey. Trust me, the texture difference is night and day.
- CHOP ANDOUILLE THINLY: Slice the andouille into ¼-inch rounds, not thick chunks. Thinner pieces render faster and infuse the beans with more smoky flavor. I used to cut them in half-lengthwise and leave them whole, and the dish always felt underseasoned—turns out, more surface area = more flavor.
- SALT THE BEANS TWICE: Add a pinch of salt to the soaking water (helps soften them) and another generous tablespoon when you start cooking. The beans absorb flavor like sponges, and skipping this step means your final dish will taste bland no matter how much seasoning you add later. I was skeptical until I tried it—I now add it both times without fail.
Serving suggestions for chef john besh red beans and rice
Cajun Cornbread
No Cajun meal is complete without cornbread, and this version is a must with your red beans.
Use a boxed mix like Jiffy Cornbread or make it from scratch with 1 cup cornmeal, 1 cup all-purpose flour, 1 tbsp sugar, 1 tbsp baking powder, ½ tsp salt, 1 cup buttermilk, 1 egg, and 2 tbsp melted butter.
Add ½ tsp smoked paprika for a subtle smoky kick that complements the beans beautifully. 🌽
Collard Greens
For a traditional Southern pairing, serve your red beans with collard greens. Sauté ½ lb bacon until crispy, then cook 1 bunch collard greens (chopped) with 1 onion and 4 garlic cloves for 30 minutes in the bacon fat.
Add 1 cup chicken broth and simmer until tender. Finish with a splash of vinegar and a pinch of red pepper flakes. The tangy greens balance the richness of the beans perfectly.
Buttery Dinner Rolls
Warm, pillowy dinner rolls are ideal for soaking up the smoky bean sauce.
Use a store-bought loaf like Pepperidge Farm or make homemade rolls with 3 cups all-purpose flour, 1 packet active dry yeast, 1 tsp sugar, 1 cup warm milk, 2 tbsp melted butter, and 1 tsp salt.
Brush with melted butter before serving for extra richness.
Pickled Vegetables
Add a refreshing crunch with quick-pickled vegetables. Thinly slice 1 cucumber, 1 red onion, and 1 carrot, then pack into a jar with 1 cup vinegar, 1 cup water, 2 tbsp sugar, and 1 tbsp salt.
Let sit for at least 30 minutes before serving. The bright acidity cuts through the richness of the beans and rice.
Garnishes for Extra Flavor
Elevate your dish with fresh garnishes. Sprinkle chopped green onions or cilantro on top for brightness, or add a dash of hot sauce like Crystal or Tabasco for heat.
A drizzle of honey balances the smokiness, while crumbled bacon bits add another layer of savory depth. These finishing touches make your dish feel restaurant-quality. ✨
Nutrition facts
Frequently asked questions
Why do I need to soak the navy beans overnight?
Soaking reduces cooking time and ensures perfectly tender, creamy beans without them turning mushy. The overnight soak also helps remove any impurities, giving you a cleaner flavor. Chef Besh’s method guarantees that texture we all love—just don’t skip it, even if you’re in a hurry!
Can I substitute andouille sausage with something else?
Yes! For a similar smoky flavor, try smoked turkey sausage or even smoked bacon. If you’re vegetarian, use smoked tempeh or mushrooms** (like cremini) for depth. Just remember, the sausage adds richness—adjust seasoning if needed.
How do I know when the roux is done?
The roux is ready when it turns a deep, peanut-butter brown color and smells nutty. Stir constantly on medium-low heat—if it burns, start over. A properly cooked roux is the secret to that rich, velvety sauce. Chef Besh’s method ensures it’s flavorful, not bitter!
Can I make this recipe in a slow cooker?
Brown the sausage and holy trinity in a skillet first, then transfer everything to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. The slow cooker keeps the beans creamy and lets flavors meld beautifully. Just add the rice separately afterward.
What’s the best way to reheat leftovers?
Simmer leftovers in a pot with a splash of water or broth on low heat for 10-15 minutes. Stir occasionally to restore creaminess. Microwaving works too, but add a spoonful of water first to prevent drying out. This dish tastes even better the next day!