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November 21, 2013

Cajun Beans and Greens

Honorable mention in the All Animals Meatless Monday Recipe Contest, 2013

Juliette Moore of Brooklyn, N.Y.

  • With kale, beans, and soy sausage, this Cajun-flavored dish can be a meal in itself. Meredith Lee/For The HSUS

Serves 4

1 tablespoon olive oil
1/2 cup (115g) green pepper, diced
1/2 cup (115g) diced onion
1/4 cup (60g) celery, finely diced
1 clove garlic, chopped
2 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 (225ml to 340ml) 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 (225ml) 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 (115ml) 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).

Calories: 261
Fat: 9 g 
Carbs: 32 g
Fiber: 14 g
Protein: 14 g
Sodium: 882 mg