Cajun Green Beans

This recipe was inspired by some beans I had at a cajun restaurant. I’ve made several variations, including some that aren’t Cajun at all. The dish is very easy to make.

cajun_green_beans_scaledThis recipe was inspired by some beans I had at a Cajun restaurant. I’ve made several variations, including some that aren’t Cajun at all. The dish is very easy to make. For non-US readers, you’ll have to convert things to metric. In this case exact quantities are not critical.

  • 1 pound fresh green beans (see notes)
  • 1/2 large 0nion (or 3/4 of a small one), coarsely diced
  • 2 slices thick cut bacon, broken into large pieces (optional)
  • 1 TBS Cajun Seasoning such as “Slap Ya Momma” (see notes)
  • 1TBS Salt-free Cajun seasoning (or blackening seasoning) (see notes)
  • 1 tsp garlic powder (or to taste)

If using bacon, fry strips ahead of time and set aside. Trim green beans as needed, and wash thoroughly. In a large pot bring to a boil enough water to cover the beans. Boil beans for 10 – 15 minutes, depending on size and desired doneness. I prefer mine firm but not crispy, feel free to cook them to your preferred state.

While beans are cooking, chop the onion. When beans are done, drain and set aside. In a fairly deep 12 inch skillet heat a small amount of olive oil (or canola if you prefer). Saute onions until a little translucent and semi-soft. Add the beans (and bacon, if used) and mix thoroughly, coating the beans with oils (you may need to add a bit more at this point). Add seasoning and keep mixing until beans are thoroughly coated.  Once the beans are well coated with the seasoning put them in a serving bowl, and serve.

Notes:  Try to use young and slender beans. My store packages them as “French Beans”, and they’re just slender green beans.  Or if you like them thicker that’s fine too. It’s your food. If you can’t get fresh beans due to season, you can try frozen ones. We can get beans all year here, so I haven’t tried this. If you do use frozen, adjust cooking time to whatever the package says. For cajun seasoning, most brands have way too much salt to be useable. I have some left from trying it out, and settled on a mix of half “Slap Ya Momma” and half salt-free cajun seasoning from Savory Spices (also available online). You can use all salt-free if you like, just add salt to taste with the seasoning.  Total seasoning needs to be a bit more than 2 Tablespoons.


trimmed and washed green beans

Variations: Instead of Cajun you can make a seasoning blend of whatever you like. My favorite alternative is Italian (1 TBS oregano, 2 tsp marjoram, 2 tsp summer savory, pinch of thyme, and salt and garlic powder to taste).  Feel free to improvise.

Cooking With Steve

I started this blog as a way to share one of my favorite activities – cooking.  I love bold flavors, and in particular, spicy food.  So my dishes are inspired from cuisines spanning the globe, but are not likely authentic to any of them.  My favorites at the moment include Mexican, Cajun, and southeast Asian (mostly Indonesian) dishes. I also like to experiment with soups.  I am in Central Texas, in the U.S., and I cook with what I can find in the stores here. In many cases you may have to substitute something. That’s OK. I will always try to provide at least one photo (my other main hobby) of each dish.

I am new to blogging, and to WordPress, so I will likely be flailing a bit getting started. Please bear with me while I figure this out. I hope to get my first actual post up withing the next day or two.