Cajun Greens And Beans Recipes

CAJUN RED BEANS

Steps:

• Place the pinto beans into a large container and cover with several inches of cool water. Soak beans 15 minutes; drain and rinse.
• Heat bacon grease in a large pot over medium-high heat. Cook and stir salt pork in hot grease for 1 minute. Add onion, celery, bell pepper, black pepper, and chipotle powder to salt pork; cook and stir until the vegetables are soft, about 4 minutes.
• Stir smoked sausage, bay leaves, parsley, and thyme into salt pork mixture; cook and stir until sausage is browned, about 4 minutes. Add garlic and cook until fragrant, about 1 minute more.
• Stir beans into sausage mixture and add enough water to cover the beans. Bring to a boil, remove from heat, and transfer beans mixture to a slow cooker.
• Cook on High for 1 hour. Reduce to Low and cook until beans are tender, adding water as necessary, about 6 hours more.
• Mash about 1/4 the beans against the side of the slow cooker crock with the back of a heavy spoon. Continue cooking on Low until beans are tender and creamy, 15 to 20 minutes more. Remove bay leaves.

CAJUN GREEN BEANS (QUICK & SPICY)

Steps:

• Preheat a heavy Dutch oven or pot to low-medium heat.
• Add oil, garlic, onion, oregano, and marjoram and cook until onion begins to soften, stirring often (5-10 minutes). Take care not to scorch the garlic.
• Turn heat down to low and add green beans, cayenne pepper, and paprika. Mix together, cover and heat through for 10 minutes. Serve hot.

GRILLED CAJUN GREEN BEANS

Steps:

• Place green beans on a double thickness of heavy-duty foil (about 18 in. square). Sprinkle with Cajun seasoning and dot with butter. Fold foil around beans, sealing tightly., Grill, covered, over medium heat 9-11 minutes on each side or until beans are tender. Open foil carefully to allow steam to escape.

SPICY CAJUN PICKLED GREEN BEANS AND CARROTS

Steps:

• Fit as many green beans and carrots as you can into a jar, vertically.
• Add the garlic and bay leaf to the jar, using a chopstick or something similar to slide them down the sides of the jar.
• Add oregano, thyme, cayenne pepper, celery seed, and peppercorns directly to the jar.
• Bring vinegar, water, sugar, and salt to a boil in a small saucepan to make a brine, stirring to make sure sugar and salt are dissolved.
• Pour brine over vegetables in jar, making sure to cover all the vegetables and fill to the top.
• Allow jar to cool, and keep in refrigerator for 6 months. These will taste best if you allow them to sit in the fridge at least overnight, and the flavor will intensify as time goes on.

CAJUN GREENS AND BEANS WITH SAUSAGE

Steps:

• 1. Prepare brown rice on stove top or in rice cooker, adding beef bouillon to water.
• 2. While rice cooks, heat vegetable oil on high heat in a wok or large skillet. Add sliced zucchini and mustard greens; salt and pepper to taste. Sauté until zucchini begins to brown, being careful not to overcook the zucchini. Add soy sauce and continue to sauté until zucchini is tender. Add sliced sausage, garlic, beans, and Cajun seasoning to taste. Continue to sauté, adjusting heat as necessary, until the sausage is heated through.
• 3. When rice is cooked, add it to the wok and toss together.

CAJUN GREEN BEANS

Steps:

• Remove casing from sausage.
• Using a large skillet with a lid, brown sausage and garlic in olive oil, breaking up sausage with a spatula as it browns.
• Add the green beans, chicken broth, butter to the skillet.
• Sprinkle green beans with a little bit of salt and the Cajun seasonings, stir well to combine.
• Cover and let simmer for about 7-9 minutes or until beans are tender. Stir with a spatula often while cooking.

CAJUN GREENS AND BEANS

Steps:

• 1. In a large skillet, heat oil over medium heat. Once hot, add garlic and saute until browned, around 60 seconds. Stir in the kale and saute until wilted, around 4-5 minutes. Deglaze with the vegetable broth and stir in the apple cider viengar, worchestershire sauce, beans, smoked paprika, garlic powder, oregano, Old Bay seasoning and chile flakes. Season to taste with salt and pepper. Bring to a boil and allow to simmer for 8-10 minutes or until the broth has reduced to your liking, stirring occasionally. Remove from heat. Serve overtop grits, cooked quinoa or rice.