For my low amine Cajun Thanksgiving feast, I’m making low amine Cajun black beans. I will be cooking the beans the night before (lets face it, folks: canned beans are gross) to reduce cooking time (and heat) on Thanksgiving.
Recipe will be edited and photos added once it has been cooked.
4 C black beans, pre-cooked
½ bag frozen sweet corn
1 green chili, de-seeded and minced
10 cloves garlic, minced or pressed
1 onion, diced
1 C cilantro, minced
1 Tbsp safflower oil
3 Tbsp Cajun seasoning
- Cook beans (three or four hours, or two hours if soaked overnight).
- In a small ramekin, mash about 3 Tbsp beans.
- Saute corn, chili, garlic, onion, oil, and seasoning.
- Toss corn mixture gently with cilantro and beans.
- Add mashed black beans and 4 Tbsp water.
- Mix well and cook for 5 minutes.
- Keep warm in a pot.
