Cajun Skillet Beans Recipes

Steps:

• Heat a large cast-iron skillet or high-sided saute pan over medium-high heat. Add the oil and swirl the pan to coat evenly. Add the sausage slices in a single layer and cook until browned on the first side, about 2 minutes. Flip and cook until browned on the second side, about 2 minutes. Use a slotted spoon to remove the sausage slices to a bowl and set aside.
• Add the onion, a splash of water and large pinch salt to the pan and cook over medium-high heat, using a wooden spoon or heatproof rubber spatula to scrape up any browned bits from the bottom of the pan. Cook, stirring occasionally, until the onion is lightly browned in spots and starting to get tender, 5 to 7 minutes. Add the cabbage, crushed red pepper and another pinch salt and cook until cabbage is crisp-tender, 6 to 8 minutes, stirring occasionally. If the pan seems dry at any point, stir in another splash of water.
• Add the garlic and cider vinegar and cook until the vinegar is mostly evaporated, about 1 minute, stirring constantly. Stir in the butter until melted, then return the sausage to the pan along with the apple and cook until the apple slices are just tender, 3 to 4 minutes, stirring occasionally.
• Sprinkle with the scallion and serve immediately with hot sauce alongside.

Steps:

• 1. Heat oil in heavy skillet and sauté onions and garlic until starting to soften.
• 2. Add peppers and celery and continue to sauté for about 5 minutes, stirring occasionally.
• 3. Add herbs and seasonings. Cover and cook for 5 minutes or until onions are golden. Stir occasionally.
• 4. Add tomatoes, honey or molasses, and mustard. Simmer for 5 more minutes.
• 5. Add beans, cover and stir occasionally until heated through. (10 - 20 minutes, depending if you use canned or frozen beans.)
• 6. Top with scallions and cheese, as desired. Serve.

Steps:

• Rinse beans, and then soak in a large pot of water overnight.
• In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
• Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
• Stir sausage into beans, and continue to simmer for 30 minutes.
• Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

Steps:

• In a skillet, cook the onion and garlic in heated oil over medium heat until onions start to become tender.
• Add the celery and bell pepper; cook 5 minutes, stirring frequently.
• Add the thyme, basil, oregano, pepper, cayenne, and salt; stir to mix.
• Cover and cook 5 minutes or until onions are golden, stirring every now and then.
• Add the tomatoes, honey, and mustard; stir to combine; simmer 5 minutes.
• Add the beans; cover and let cook until heated through, stirring occasionally.
• When plated, sprinkle with chopped green onion.

Steps:

• In a large nonstick skillet, cook and crumble sausage with onion and pepper over medium-high heat until no longer pink, 5-7 minutes., Stir in tomatoes, broth, Cajun seasoning, pepper and contents of rice bags; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 8-10 minutes. If desired, serve with hot sauce.

Steps:

• In 10-inch skillet, heat oil over medium-high heat. Add garlic; cook and stir 1 minute. Add bell pepper and onion stir-fry; cook and stir 2 to 3 minutes or until crisp-tender.
• Stir in corn, sausage, salt, thyme and pepper blend. Cook 3 to 5 minutes, stirring occasionally, until corn is tender.
• Stir in tomatoes and beans; cook 3 to 5 minutes, stirring occasionally, until hot.