Cajun Greens And Beans With Sausage Food

CAJUN-STYLE BEANS AND SAUSAGE

Steps:

• In a large skillet coated with cooking spray, brown sausage. Transfer to a 5-qt. slow cooker. Stir in beans, tomatoes, vegetables, garlic and seasonings., Cook, covered, on low until vegetables are tender, 6-8 hours. Serve with rice.

CAJUN BLACK BEANS WITH SAUSAGE AND CORN

Steps:

• In 10-inch skillet, heat oil over medium-high heat. Add garlic; cook and stir 1 minute. Add bell pepper and onion stir-fry; cook and stir 2 to 3 minutes or until crisp-tender.
• Stir in corn, sausage, salt, thyme and pepper blend. Cook 3 to 5 minutes, stirring occasionally, until corn is tender.
• Stir in tomatoes and beans; cook 3 to 5 minutes, stirring occasionally, until hot.

PRESSURE-COOKER CAJUN-STYLE BEANS AND SAUSAGE

Steps:

• Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; brown sausage. Add broth; cook 1 minute, stirring to loosen browned bits. Press cancel. Stir in beans, tomatoes, vegetables, garlic and seasonings., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Serve with rice., Freeze option: Freeze cooled sausage mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little water if necessary.

CAJUN SAUSAGE AND RICE FROM KNORR®

Steps:

• Cook sausage in large nonstick skillet over medium-high heat, stirring occasionally, until cooked through. Remove and set aside.
• Add Spread and green pepper and cook, stirring occasionally, 3 minutes or until tender.
• Stir in water and Knorr® Cajun Sides™ - Red Beans & Rice and bring to a boil. Continue boiling over medium heat, stirring occasionally, 10 minutes or until rice and beans are tender. Stir in sausage; heat through.

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 BLACK BEANS AND SAUSAGE

Steps:

• Combine ingredients.
• Spoon onto 6 large sheets heavy-duty foil; fold to make 6 packets.
• Grill 12 to 14 min. or until sausage mixture is heated through. Cut slits in foil to release steam before carefully opening packets.

COLLARD GREENS WITH RICE AND SAUSAGE

Steps:

• Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
• When rice is almost finished, heat a large nonstick skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove sausage to a large bowl, leaving 1 tablespoon fat in the skillet. Add cooked rice to sausage in the bowl.
• Add onion and garlic to the skillet and saute over medium heat until onion is soft and translucent, about 5 minutes. Add celery and cook for 3 minutes. Add collard greens and saute until slightly wilted, 3 to 4 minutes. Add diced tomatoes with their juices, white beans, Cajun seasoning, and red pepper flakes; simmer for 5 minutes. Season with salt and pepper. Serve collard greens over the sausage and rice mixture, or mix it all together.

ITALIAN GREENS AND BEANS WITH SAUSAGE VARIATION

Steps:

• I process onions and garlic lightly, then saute them in olive oil until they are transparent in a good-sized pot on medium. (I suppose you could chop these things, but why? Also, by "good-sized" I mean a pot that will contain all of the escarole leaves).
• Add sausage and cook thoroughly, but not overly. Turn up the heat a bit.
• When sausage is looking about done, add tomato chopped to your liking. I chop it small.
• Add the cleaned and rinsed escarole. Sometimes Escarole heads can be really big or pretty puny. Since 2 puny heads (~size of a larger grapefruit) = 1 really big head (~size of a football), opt for whatever combination you can get. To clean it, I just take off a bunch of leaves, rinse them under cold water, snap them in half, and throw them in the pot. Don't worry about water getting into the pot. Let the escarole cook all the way down to the point you see the lines at the base of the leaf. You'll see what I mean. Don't undercook it. You'll taste it and it's not a good taste. At this point I rely on the taste test to know when it's done.
• Once escarole is sufficiently wilted, add your canellini beans. Of course, make sure they are sufficiently rinsed then drained. Heat them thoroughly.
• Add chicken stock, more or less depending on how soupy you want it. The broth is so good that you may want to make it soupy, which I did the second time around!
• Let it simmer until the outer layer sheds off of the canellini beans. Serve with some warm crusty bread (I use the whole grain because it's SBD-friendly) and enjoy!

CAJUN SAUSAGE AND RED BEANS

Steps:

• Combine all ingredients in crockpot.
• Cover and cook on low 7-8 hours.
• May be served over cooked rice, if desired, or as a thick and zesty soup.

CAJUN SAUSAGE, BEANS & RICE

Steps:

• Heat oil in a medium-size skillet over medium heat. Saute onion (and veggies, if using) until onion is translucent. Add kielbasa about halfway through onion cooking.
• Stir in Cajun seasoning and rice and let it lightly toast for 1 minute. Pour in tomatoes (and greens, if using) and water. Stir well.
• Open and drain kidney beans, then add them to the skillet and stir. Cover pan and reduce heat to low. Cook for 15-20 minutes - or until rice is done (time varies depending on the kind of rice).
• Add salt, pepper, and hot sauce to taste. Serve with a salad or steamed vegetables.

EASY CAJUN RED BEANS AND RICE

Steps:

• Add Andouille sausage to a large skillet set over medium heat. Cook, stirring occasionally, until the sausage is browned on each side, approximately 4-5 minutes. Transfer browned sausage to a plate and set aside.
• Heat one tablespoon olive oil in a large skillet and increase to medium-high heat. Add the onion, celery, green pepper, and red pepper. Sprinkle with one tablespoon Cajun seasoning and stir to combine. Cook, stirring frequently, until the vegetables soften and develop some color, approximately 5-6 minutes.
• Add remaining olive oil and the rice to the skillet. Toast the rice for 1-2 minutes, while stirring continually. Add the chicken broth and deglaze the skillet by lightly scraping the bottom with a spatula or wooden spoon to loosen any browned bits.
• Bring the liquid to a boil, then immediately reduce heat to low. Cover and simmer for 15 minutes. Remove lid and add the browned Andouille sausage, kidney beans, and additional Cajun seasoning, if desired. Stir to combine and cover for 5-10 minutes.
• Remove the lid and add the fresh parsley. Fluff the rice with a fork while stirring the parsley into the mixture. Serve immediately. Enjoy!

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.

SAUSAGE, BEANS, AND GREENS

Steps:

• In a large saucepan cook Italian sausage and onion over medium heat about 5 minutes or until onion is tender. Drain off fat. Add beans, escarole or spinach, chicken broth, wine, and thyme. Bring to boiling; reduce heat. Cover; simmer 5 minutes. Ladle into serving bowls. Sprinkle with Parmesan cheese, if desired. Makes 4 servings.