I planned on making this with grits.
Cajun beans and greens with grits. Obviously.
I even smuggled some grits home from Trader Joe’s when we left Houston.
As I prepped the ingredients for this quick and easy bean skillet, I nonchalantly brought out the grits. Another 30 minutes? No way the sun would last for them, so I photographed the beans as the sun quickly faded away and then waited for quinoa. I was worried I would have to tend to the grits continuous, like polenta, so I chickened out in the end.
Next time, there will be grits.
Cajun Greens and Beans
Adapted from Joanne Eats Well With Others
1 tbsp coconut oil
4 cloves garlic, minced
1 large bunch of kale, stemmed and coarsely chopped
1 cup vegetable broth
3 tbsp apple cider vinegar
1 tbsp vegan Worcestershire sauce
4 cups cooked white beans
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp oregano
1/2 tsp Old Bay Seasoning
1/2 tsp Aleppo pepper flakes, or to taste
salt and black pepper, to taste
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.