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).