Red Beans and Rice: The Ultimate Comfort Bowl

Okay, so ever had one of those days where you just wanna hug a bowl of food? Like, I’m talking about the kind of meal that wraps you up in love and warmth? Yeah, that’s *this* dish.

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients
Let’s wander the grocery store together for a sec. You’ll need some dry red beans (1 pound, don’t skimp!). Then, there’s the andouille sausage (12-14 oz). I mean, like, the *spicier, the better*, right? Grab a yellow onion, a couple of celery ribs, and the colorful bell peppers – a red one and a green one (they’re basically the party crashers of the veggie world). Don’t forget the garlic—6 cloves, baby! And then there’s the spices: salt, oregano, thyme, paprika, and cayenne (if you’re feeling brave). Oh, and some black pepper for good measure.

And let’s talk broth. You’ll want about 6-7 cups of low-sodium vegetable broth (or chicken broth if you’re into that). Bay leaves, fresh parsley, green onions, and of course, rice to serve it all over. Phew, that’s a lot, but it’s soooo worth it!

So Here’s Why I Make This Constantly
So, here’s the deal. I first made this when I was trying to impress a *friend* (wink, wink), and it turned into this epic kitchen disaster… or, you know, success. I was *so* nervous, I spilled half the spices all over the floor! (Oops.) But once I got it simmering, the smell was intoxicating. Seriously, the whole house smelled like a cozy hug. I’ve made it soooo many times since then, just because it’s a whole vibe. Plus, it’s super filling and perfect for meal prep.

The One Trick That Changes Everything
Okay, here’s the secret sauce… (not literally, but ya know). When you mash a cup of those tender beans and mix ’em back in? It’s like adding a cozy blanket to your soup. I swear! It thickens everything up in the best way. So don’t skip that step—trust me, your taste buds will dance!

Don’t Mess This Up (My Top Tips)
– Soak those beans! Don’t even think of skipping this. It’s the first step, and it’s crucial. (Seriously, do it overnight. I once tried to rush the process and ended up with crunchy beans. No thanks.)
– When you’re sautéing the veggies, don’t walk away! Just a *few* minutes can turn them from crisp to char. Keep an eye on them, okay?
– Taste as you go! Sometimes it needs a little more salt or spice. Your mouth knows best.

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

How to Keep Them From Disappearing (Or, How to Store Them)
Leftovers? What’s that? 😂 Honestly, if you do find some hanging around after dinner, just throw those bad boys in an airtight container and they’ll chill in the fridge for about 4 days. You can also freeze them for a rainy day—just be sure to use them within 2 months.

If You Liked This, You’ll Probably Like These Too
Oh oh! If you’re into this vibe, you might wanna try my creamy *Mac and Cheese* (seriously, it’s *cheesy* heaven), or my spicy *Chili* (perfect for those cold nights). Oh! And don’t sleep on my *Jambalaya*—it’s like a party in a pot!

So, what’s your go-to comfort food? I’m always on the lookout for new recipes to try! Let’s swap ideas! 😄

Red Beans And Rice Recipe

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Indulge in the heart of Southern cuisine with this Red Beans and Rice recipe, a robust and flavorful dish featuring tender red beans and spicy Andouille sausage, simmered to perfection. This classic comfort food is not only satisfying but also easy to prepare, making it a perennial favorite for family gatherings or weeknight dinners. Serve it over fluffy rice for a truly comforting meal that warms the soul.

Author: XXXXX
Prep Time: 20 minutes
Cook Time: 120 minutes
Total Time: 2 hours 20 minutes
Yield: Serves 10 1x
Category: Dinner
Method: Simmering
Cuisine: American, American/Southern

Ingredients

Scale

1 lb dry red beans
2 tbsp olive oil
12 oz Andouille sausage, sliced
½ tbsp butter
1 large yellow onion, diced
2 celery ribs, diced
1 small red bell pepper, diced
1 small green bell pepper, diced
6 cloves garlic, minced
1 tsp salt (to taste)
1 tsp dried oregano
½ tsp dried thyme
½ tsp paprika
⅛ tsp cayenne pepper (to taste)
Freshly ground black pepper (to taste)
6 cups low sodium vegetable broth (or chicken broth)
2 bay leaves
½ cup fresh parsley, chopped (plus more for garnish)
¼ cup green onions, chopped (plus more for garnish)
1½ cups long grain rice (cooked)

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Instructions

Soak the beans overnight in water.
In a large pot, heat olive oil over medium heat. Brown the Andouille sausage slices and set aside.
In the same pot, melt butter and sauté onions for 3 minutes. Add celery and bell peppers; cook for an additional 4 minutes. Stir in garlic and cook briefly.
Mix in salt, oregano, thyme, paprika, cayenne, and black pepper; cook for a minute. Add vegetable broth and scrape up browned bits.
Drain and rinse soaked beans; add to the pot with browned sausage.
Add bay leaves, bring to a boil, then reduce heat to low and simmer covered for 1½ to 2 hours until beans are tender.
Remove bay leaves; mash one cup of beans and stir back into the pot for creaminess.
Adjust thickness with additional broth if needed; taste and season as desired.
Stir in parsley and green onions; let cook for another 5 minutes before serving over rice.