• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Red Beans and Eric
  • Recipe Index
  • How Do You Red Bean?
    • How Do You Red Bean?
    • How Do You Cook Red Beans and Rice?
    • Red Beans in the News
    • Where Do You Red Bean?
  • About Me / FAQ
    • Work With Me
    • Privacy Policy
    • Product Disclaimer / Review Info
      • From the Bookshelf
  • Contact Eric
You are here: Home / Bean Dishes / Chef John Besh’s Red Beans and Rice

Chef John Besh’s Red Beans and Rice

Do you know someone who would like this article or recipe?

111 shares
  • Share
  • Tweet
  • Email
Jump to Recipe Print Recipe

A lot can be said about Chef John Besh – good and bad. But the bad outweighs the good, for sure. He may have tarnished his legacy in New Orleans and everything that he has done as an ambassador for the city but his food and recipes are still amazing.

I was able to interview him for my How Do You Red Bean? series a couple of years ago and he allowed me to share his red beans and rice recipe with you here. This comes from his 2015 cookbook, Besh Big Easy: 101 Home Cooked New Orleans Recipes. The recipe and photo is shared courtesy of Chef John Besh and Andrews McMeel Publishing.

Print

John Besh's Red Beans and Rice

Servings 6 people
Author Red Beans and Eric

Ingredients

  • 2 tbsp bacon fat or oil
  • 1 onion chopped
  • 1/2 green bell pepper seeded and chopped
  • 1 stalk celery chopped
  • 1 lbs dried red kidney beans soaked in water overnight and drained
  • 1 smoked ham hock
  • 3 bay leaves
  • salt and pepper
  • Tabasco
  • 4-6 cups cooked white rice
  • 2 green onions chopped

Instructions

  1. Heat the bacon fat in a large heavy-bottomed pot over medium-high heat and sweat the onions, bell peppers, and celery. Once the onions become translucent, add the beans, ham hock, bay leaves, and water to cover by 2 inches.
  2. Raise the heat, bring the water to a boil, then lower the heat and cover the pot. Let the beans slowly simmer for 2 hours, stirring from time to time to make sure they do not stick and adding water to keep them covered by at least an inch. Continue cooking the beans until they become so tender they begin to fall apart and become creamy when stirred.
  3. Remove the ham hock from the pot and take the meat off the bone. Roughly chop and return to the pot. Season with salt, pepper, and Tabasco. Serve the beans in bowls topped with white rice and green onions.

Thank you for reading!

If you enjoyed this article, please subscribe to the Red Beans & Eric Newsletter so you don’t miss a recipe, interview, or review. By signing up, I’ll send you a free e-cookbook that includes some of the most popular recipes from the website.

You can always stay in touch with me by leaving a comment in the section below, by clicking here or messaging me on any of the social media sites that I am on.

Thank you for stopping by!

Keep the red beans cookin’!

Eric

Eric Olsson from RedBeansAndEric.com
Red Beans and Eric

Eric Olsson is the food blogger of RedBeansAndEric.com. He publishes new recipes and interviews weekly. He has developed recipes and written articles for the famous Camellia brand in New Orleans, Louisiana. He has been mentioned in Louisiana Cookin‘ magazine and has had recipes featured in Taste of Home magazine – with his Creole Turkey recipe being runner up in their annual Thanksgiving recipe contest. He lives outside of Detroit, Michigan, with his wife and four children.

Related Posts:

  • JOHN
    JOHN "PAPA" GROS: How Do You Red Bean?
  • 19 of the Best Hoppin' John Recipes for the New Year
    19 of the Best Hoppin' John Recipes for the New Year
  • Chef Brian Landy's Garlic Bread Soup
    Chef Brian Landy's Garlic Bread Soup
  • Chef Isaac Toups Chicken and Sausage Gumbo
    Chef Isaac Toups Chicken and Sausage Gumbo

Do you know someone who would like this article or recipe?

111 shares
  • Share
  • Tweet
  • Email

Become part of the community & get every article sent to your inbox!

Previous Post: « New Orleans Style Stewed Chicken
Next Post: MARCELLE BIENVENU: How Do You Red Bean? »

Reader Interactions

Comments

  1. john olenick

    June 10, 2021 at 2:26 am

    5 stars
    miss you john! get back on tv! we’ll be looking for you ! god bless you john & family .

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Eric Olsson from RedBeansAndEric.com

Eric Olsson is a New Orleans enthusiast.

He began to learn everything he could about New Orleans Creole and Cajun cooking after his first visit.

RedBeansAndEric.com is more than just red beans and rice – it’s about community, culture, music, and coming together for great food.

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

How Do I Red Bean?

Plate of Monday Red Beans and Rice by Red Beans and Eric

Recent Posts

  • The Best Mardi Gras Songs That You Need to Play
  • Quick Pickled Shallots
  • Enchirito Recipe inspired by Taco Bell
  • 2022 BankPlus Red Beans and Rice Festival
  • PHILIP DENMAN: How Do You Red Bean?

Proud Supporter of:

Please Support:

Bean Recipes

Neil McClure’s Red Beans and Rice

Author Kit Wohl’s Red Beans and Rice

Easy BBQ Baked Beans by Red Beans and Eric

Easy BBQ Baked Beans Recipe

Red Beans and Rice Recipe with the Heart and Soul of New Orleans from RedBeansAndEric.com

Red Beans and Rice with New Orleans Heart and Soul

Homemade Red Beans and Rice that is Better Than Popeyes

Red beans being rinsed

How Do You Soak Beans?

Footer

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Become part of the Community!

Search Red Beans & Eric

Copyright © 2023 Red Beans and Eric on the Foodie Pro Theme