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Cajun Black Beans

Cajun Black Beans Plated Photo


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 photo

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).