Cajun Green Beans Food

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.

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.

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.

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.

CREOLE GREEN BEANS

Steps:

• Cook beans according to package directions. Meanwhile, in a skillet, cook bacon, onion and green pepper over medium heat until bacon is crisp and vegetables are tender. Remove with a slotted spoon., Stir the flour, brown sugar, Worcestershire sauce, salt, pepper and mustard into the drippings until blended. Stir in tomatoes. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain beans and add to skillet. Stir in bacon mixture.

CAJUN GREEN BEANS

Steps:

• Slice bacon into bite-sized pieces and put into skillet with onion, garlic, and parsley.
• Saute until onion is soft and slightly brown.
• Add beans, salt, pepper, garlic salt or powder, creole seasoning and sausage.
• Cover and simmer until beans are cooked down with seasonings.
• Water can be added during simmering to keep beans from sticking to pan.
• Cook about 30-45 minutes.

CAJUN-STYLE GREEN BEANS WITH TABASCO

Steps:

• Steam the green beans until just done but still maintaining their bright green color. Drain. Keep warm.
• In the meantime, in a small pan over medium-high heat cook the salt pork or bacon until crisp. Reserve the fat. (If using vegetarian bacon, you'll need to add a bit of oil to the pan for frying.).
• Reduce heat, add the minced celery stalks and cook about 2 minutes; adding the garlic and cooking another minute longer. Stir in vinegar, Dijon mustard, sugar and TABASCO sauce. Heat through.
• Remove from heat; stir in celery leaves.
• Toss with beans to coat. Season with salt and pepper and adjust seasonings if necessary.