October 22, 2013
Cajun Beans and Greens
Honorable mention in the All Animals Meatless Monday Recipe Contest, 2013
1 tablespoon olive oil
1/2 cup green pepper, diced
1/2 cup diced onion
1/4 cup celery, finely diced
1 clove garlic, chopped
2 meat-free Mexican-style sausages, chopped or crumbled (e.g., Field Roast or Soyrizo)
1 bunch kale, washed and chopped small
1 can cannellini or navy beans, drained and rinsed
1 to 1 1/2 cups of water
1 chickenless bouillon cube
2 teaspoons Cajun-style seasoning
1 teaspoon liquid smoke
Salt and pepper to taste
Hot sauce to serve
Add the olive oil to a large saucepan over medium heat. Add the peppers, onion, celery, and garlic. Stir over medium heat until the vegetables begin to soften and caramelize, 3-5 minutes.
Add the sausage and sauté about 1 minute more, stirring so the sausage does not stick.
Add the kale, beans, bouillon, Cajun seasoning, and 1 cup of the water. Stir to dissolve the bouillon and mix the rest of the ingredients, until the water starts to simmer. Turn the heat to medium-low and cover the pan.
Check after 5 minutes, adding the liquid smoke and an additional 1/2 cup of water, if needed. Cook 3-5 minutes more, until the kale is tender.
Adjust the salt and pepper, and serve with the hot sauce over rice or quinoa, or with a crusty bread.
This recipe by Juliette Moore got an honorable mention in the All Animals Meatless Monday Recipe Contest, 2013.
All figures are per serving (assumes 4 servings).
Fat: 9 g
Carbs: 32 g
Fiber: 14 g
Protein: 14 g
Sodium: 882 mg