Low Amine Cajun Black Beans
For my low amine Cajun Thanksgiving feast, I made low amine Cajun black beans. They’re fairly simple, and I was able to make them the night before, just leaving the final cooking step till Thanksgiving day. It was a nice high-protein addition to what is normally a very carb-heavy meal.
2 C dried black beans
6 C water
½ bag frozen sweet corn
1 green chili, de-seeded and minced
3 Tbsp garlic powder
2 medium onions diced
1/2 C cilantro, minced
1 Tbsp safflower oil
3 Tbsp Cajun seasoning
1 Tbsp vegetable boullion
- Sort through beans and remove any debris and bad beans.
- Add beans, water, half the onion, vegetable bouillon, oil, Cajun seasoning, garlic powder, and chilies. Cook for about three hours over medium heat, or until beans are done.
- Reduce heat to low. Remove about 1 C cooked black beans and mash into a paste. Add back into the pot. Mix well and cook down until the liquid is fairly reduced (it should end up like a thick soup or wet porridge). Be careful to stir often and keep temperature low so that the beans don’t burn.
- Add corn, the rest of the onion, and cilantro. Turn up heat to medium. Cook for about 5 minutes, stirring constantly.
Low Amine Cajun Black Beans with Corn, Cilantro, and Onion
- Keep Cajun black beans warm in the pot until serving.
- Garnish with thinly sliced cilantro leaves, if serving plated (rather than at the table).
AMINE BREAKDOWN:
Very Low Amine: black beans, water, corn, garlic powder, onion, cilantro
Low Amine: safflower oil, Cajun seasoning
Very High Amine: green chili, vegetable boullion
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[...] Cajun Black Beans [...]
[...] Cajun Black Beans (aminerecipes.com)[...]
[...] Cajun Black Beans (aminerecipes.com) [...]
[...] Cajun Black Beans (aminerecipes.com) [...]
[...] Cajun Black Beans (aminerecipes.com) [...]
[...] Cajun Black Beans (aminerecipes.com) [...]