Cajun Black Beans

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.

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