Best Cajun Style Green Beans With Tabasco Recipes

CAJUN GREEN BEANS (QUICK & SPICY)

Cajun Green Beans (quick & spicy) image

These Cajun green beans are a delicious, spicy alternative to your average ho-hum green beans recipe. And this recipe is super simple and quick to make.

Provided by Savory With Soul

Time 20m

Number Of Ingredients 10

Ingredients

2 Tbsp oil
29 ounces green beans (canned (2 cans) (or 1 pound fresh, 16 ounces frozen))
1 Tbsp garlic (minced)
1 small onion (chopped)
¼ tsp cayenne pepper (more or less to taste)
1 tsp paprika (smoked or sweet)
1 tsp oregano (dry)
1 tsp marjoram (dry)
1 cup chicken broth (or beef)
salt (to taste)

Steps:

Preheat a heavy Dutch oven or pot to low-medium heat.
Add oil, garlic, onion, oregano, and marjoram and cook until onion begins to soften, stirring often (5-10 minutes). Take care not to scorch the garlic.
Turn heat down to low and add green beans, cayenne pepper, and paprika. Mix together, cover and heat through for 10 minutes. Serve hot.

Nutrition Facts : Calories 142 kcal, Carbohydrate 18 g, Protein 4 g, Fat 8 g, SaturatedFat 1 g, Sodium 229 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving

CAJUN-STYLE RED BEANS AND RICE

Cajun-Style Red Beans and Rice image

This is a hearty Southern dish, easy to make and full of flavor and quite spicy! I sometimes add in cooked ground beef, you can add in some chopped cooked bacon or use spicy dryed smoked sausage to the beans for smokey flavor --- I also like to add in some Creole seasoning -- see my recipe#186029

Provided by Kittencalrecipezazz

Categories Rice

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

3 -4 tablespoons oil
1 medium onion, chopped
1 -2 tablespoon chopped fresh garlic
1 green bell pepper, chopped
1 -2 teaspoon crushed red pepper flakes
1 -2 tablespoon chili powder (or use chipotle chili powder or to taste)
1 teaspoon paprika (or to taste)
2 cups tomato sauce (can add in more)
1 (13 ounce) can stewed tomatoes (with juice)
salt
1 -2 teaspoon sugar
1 -2 teaspoon louisianna hot sauce (add in only if you like extreme spicy!)
2 (15 ounce) cans red kidney beans, drained and rinsed under cold water
5 -8 slices bacon, cooked and finely chopped (optional, or use dryed smoked sausage, sliced)
4 cups cooked rice

Steps:

Heat oil in a large skillet over medium heat.
Add in onions, garlic green bell pepper and crushed chili flakes; saute until veggies are soft (about 8 minutes).
Sprinkle with chili powder and paprika, cook about 1 minute.
Add in tomato sauce, stewed tomatoes and hot sauce (if using) season with salt and add in sugar to taste if needed.
Add in beans, cooked ground beef and bacon if using; mix to combine and simmer for about 1 hour.
Serve mixed or over rice topped with a dollup of sour cream if desired.

GREEN BEAN AND WAX BEAN SALAD WITH TABASCO VINAIGRETTE

Green Bean and Wax Bean Salad With Tabasco Vinaigrette image

Altered slightly from a recipe off tabasco.com. For this salad, I used yellow (wax) beans for half the amount of green beans. Any greens will work in the salad: baby spinach, frisee, crisp romaine, collards, as long as they're super fresh. Go ahead if you wish and substitute another variety of Tabasco sauce: Chipotle for a smokier flavor, Habanero for a fiery hot flavor, etc. (You may have to reduce the amount indicated.)

Provided by COOKGIRl

Categories Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1/2 lb fresh green beans, trimmed and cut into 2-inch pieces
1/2 lb fresh wax beans, trimmed and cut into 2-inch pieces
5 ounces greens
1/2 cup red onion, cut into crescents (my addition)
4 slices pepper bacon, crisply cooked, drained
1/3 cup extra virgin olive oil
1/4 cup green Tabasco jalapeno sauce
1 garlic clove, peeled and minced finely
1/4 teaspoon salt (reduced from 1/2 teaspoon)

Steps:

Cook the beans in a large pot of rapidly boiling salted water for approximately 10 minutes, or until crisp-tender.
In a large non-reactive bowl combine the vinaigrette ingredients and whisk.
Drain the beans, place in a large non-reactive bowl and toss them with the vinaigrette. Allow mixture to marinate for 30 minutes at room temperature.
On a large platter arrange the lettuce greens. Spoon the beans on the lettuce greens .
Arrange the red onion crescents on top of the beans.
Crumble the cooked bacon and garnish on top of the salad.

Nutrition Facts : Calories 160, Fat 14.6, SaturatedFat 2.5, Cholesterol 3.6, Sodium 206, Carbohydrate 6.6, Fiber 2.5, Sugar 1.8, Protein 2.2

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