Cajun Greens And Beans Recipes

Steps:

• Pour enough water into a large pot to be about 2 inches deep; bring to a boil. Stir 1 teaspoon salt into the boiling water; add escarole. Cook the escarole at a boil, pushing the escarole further into the water as it wilts, until it is fork-tender, 3 to 5 minutes; drain.
• Pour olive oil into the pot and place over medium heat. Cook and stir garlic, 1 teaspoon salt, black pepper, and red pepper flakes in hot oil until the garlic is soft, 3 to 5 minutes. Stir drained escarole and cannellini beans into the garlic mixture; cook and stir until the beans are hot, 5 to 10 minutes. Sprinkle Parmesan cheese over the mixture just before serving.

Steps:

• Place green beans on a double thickness of heavy-duty foil (about 18 in. square). Sprinkle with Cajun seasoning and dot with butter. Fold foil around beans, sealing tightly., Grill, covered, over medium heat 9-11 minutes on each side or until beans are tender. Open foil carefully to allow steam to escape.

Steps:

• Steam the green beans until just done but still maintaining their bright green color. Drain. Keep warm.
• In the meantime, in a small pan over medium-high heat cook the salt pork or bacon until crisp. Reserve the fat. (If using vegetarian bacon, you'll need to add a bit of oil to the pan for frying.).
• Reduce heat, add the minced celery stalks and cook about 2 minutes; adding the garlic and cooking another minute longer. Stir in vinegar, Dijon mustard, sugar and TABASCO sauce. Heat through.
• Remove from heat; stir in celery leaves.
• Toss with beans to coat. Season with salt and pepper and adjust seasonings if necessary.

Steps:

• Slice bacon into bite-sized pieces and put into skillet with onion, garlic, and parsley.
• Saute until onion is soft and slightly brown.
• Add beans, salt, pepper, garlic salt or powder, creole seasoning and sausage.
• Cover and simmer until beans are cooked down with seasonings.
• Water can be added during simmering to keep beans from sticking to pan.
• Cook about 30-45 minutes.

Steps:

• 1. In a large skillet, heat oil over medium heat. Once hot, add garlic and saute until browned, around 60 seconds. Stir in the kale and saute until wilted, around 4-5 minutes. Deglaze with the vegetable broth and stir in the apple cider viengar, worchestershire sauce, beans, smoked paprika, garlic powder, oregano, Old Bay seasoning and chile flakes. Season to taste with salt and pepper. Bring to a boil and allow to simmer for 8-10 minutes or until the broth has reduced to your liking, stirring occasionally. Remove from heat. Serve overtop grits, cooked quinoa or rice.