Cajun Casserole — quick, easy, comforting!

Made from essentially four basic ingredients—red beans, rice, sausage and cheese—this is definitely a comfort food casserole! Of course, Barry added in a few extras that made it even more tasty. Amounts are variable but here's what he put together . . .

Cajun Casserole
Olive oil
Red & yellow peppers, diced (about 1/2 - 3/4 cup)
1/2 onion, diced
1 clove garlic, finely diced
2 pre-cooked brat-type sausages, sliced
Red & yellow peppers, diced (about 1/2 - 3/4 cup)
1/2 onion, diced
1 clove garlic, minced
1 (15 oz.) can red beans
1 to 2 teaspoons+ Cajun seasoning
About 1 cup cooked brown rice
1/2 to 3/4 cup grated Cheddar cheese

1. Drizzle olive oil into a skillet and heat over medium-high heat. Add diced onions and peppers and sauté; add minced garlic near end.
   
2. Add sliced sausages and continue to cook until nicely browned.
   
   
   
   
3. Add beans, including about half the liquid in the can, to the sausages. Season with Cajun seasoning; taste and adjust seasonings accordingly.
4. Add the cooked brown rice to a baking dish sprayed with pan release. Add remaining bean liquid to rice to moisten.
   
5. Spoon the sausage-bean mixture over the rice.
   
6. Top with grated Cheddar cheese.
   
7. Bake in a 350° oven until heated through and cheese has melted, about 15 to 20 minutes. 
   
8. Remove from oven and ENJOY!
   

Recipe without photos . . .

Cajun Casserole

Olive oil
Red & yellow peppers, diced (about 1/2 - 3/4 cup)
1/2 onion, diced
1 clove garlic, finely diced
2 pre-cooked brat-type sausages, sliced
Red & yellow peppers, diced (about 1/2 - 3/4 cup)
1/2 onion, diced
1 clove garlic, minced
1 (15 oz.) can red beans
1 to 2 teaspoons+ Cajun seasoning
About 1 cup cooked brown rice
1/2 to 3/4 cup grated Cheddar cheese

1. Drizzle olive oil into a skillet and heat over medium-high heat. Add diced onions and peppers and sauté; add minced garlic near end.
2. Add sliced sausages and continue to cook until nicely browned.
3. Add beans, including about half the liquid in the can, to the sausages. Season with Cajun seasoning; taste and adjust seasonings accordingly.
4. Add the cooked brown rice to a baking dish sprayed with pan release. Add remaining bean liquid to rice to moisten.
5. Spoon the sausage-bean mixture over the rice.
6. Top with grated Cheddar cheese.
7. Bake in a 350° oven until heated through and cheese has melted, about 15 to 20 minutes. 
8. Remove from oven and ENJOY!

Composed Bean Salad — Better Bean Salad

This is my variation of one of the better bean salads featured in the May/June 2015 issue of Eating Well magazine. It is ready for our Memorial Day supper.


Composed Bean Salad  8 (1 cup) servings
2 cups green beans (about 8 oz.), trimmed
1/2 cup fresh herbs (I used a combination of basil, parsley & chives)
1/4 cup extra-virgin olive oil (such as that carried at The Tasteful Olive)
3 tablespoons red wine vinegar
1 teaspoon agave syrup or 2 teaspoons honey
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/2 teaspoon black pepper
1 (15 oz.) can dark red kidney beans, drained
1 (15 oz.) can white kidney beans (cannellini), drained
1 (15 oz.) can black beans, rinsed and drained
1 cup halved grape tomatoes
1/2 cup very thinly sliced radishes (I used a mainline to slice these)
3 tablespoons basil pesto

1. Steam green beans. in a large saucepan fitted with a steamer basket, until tender-crisp, about 6 or 7 minutes. Shock with ice cold water and drain.
   
2. Combine fresh herbs, oil, vinegar, agave (or honey), mustard, salt and pepper in a blender. Puree until smooth.
3. Drizzle green beans lightly with just a little dressing and then arrange on platter. 
4. Arrange remaining beans and vegetables on platter and drizzle lightly with dressing.
5. Add basil pesto to remaining dressing and serve on the side.
   

Another favorite recipe (pictured below), also from this May/June 2015 issue of Eating Well: Berry-Delicious Fruit Salad.

Recipe without photos . . .
Composed Bean Salad   8 (1 cup) servings
2 cups green beans (about 8 oz.), trimmed

1/2 cup fresh herbs (I used a combination of basil, parsley & chives)
1/4 cup extra-virgin olive oil (such as that carried at The Tasteful Olive)
3 tablespoons red wine vinegar
1 teaspoon agave syrup or 2 teaspoons honey
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/2 teaspoon black pepper
1 (15 oz.) can dark red kidney beans, drained
1 (15 oz.) can white kidney beans (cannellini), drained
1 (15 oz.) can black beans, rinsed and drained
1 cup halved grape tomatoes
1/2 cup very thinly sliced radishes (I used a mainline to slice these)
3 tablespoons basil pesto

1. Steam green beans. in a large saucepan fitted with a steamer basket, until tender-crisp, about 6 or 7 minutes. Shock with ice cold water and drain.
2. Combine fresh herbs, oil, vinegar, agave (or honey), mustard, salt and pepper in a blender. Puree until smooth.
3. Drizzle green beans lightly with just a little dressing and then arrange on platter. 
4. Arrange remaining beans and vegetables on platter and drizzle lightly with dressing.
5. Add basil pesto to remaining dressing and serve on the side.

No soaking required for Crock Pot Red Beans and Rice

 

     Give beans a 10 minute precook, then add to the slow cooker, then sit back and relax! I wasn't sure this would really work, but check out the photos below! 

     The recipe below makes a really big batch; I cut it in half for the two of us and even at that we have leftovers for at least one or two more meals.

  

Safety Note: If you are cooking kidney beans, boil them for 10 minutes before cooking. This neutralizes a toxin called phytohemagglutinin  that can cause acute digestive distress and can cause toxic results. This is also suggested for other types of dry beans, too. 

Crock Pot Red Beans and Rice

1 pound red beans

7 cups water

21 oz. chicken broth

3 bay leaves

1 teaspoon dried thyme

1 green bell pepper, chopped

1 medium onion, chopped

3 celery stalks, chopped

3 garlic cloves, chopped or minced

1 to 2 teaspoons+ Creole Seasoning – depending on level of spiciness preferred

2 tablespoons tomato paste
1 ½ lbs. precooked, smoked sausage, cut into slices 

Cornstarch slurry – about 1 ½ to 2 tablespoons of cornstarch mixed with a little cold water to make a paste

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Hot cooked rice – I used long grain white rice and cooked it according to pkg. directions

1. Rinse beans thoroughly. Add beans, water, and chicken broth to stovetop pot or pan; bring to a boil and cook 10 minutes. Then transfer mixture to slow cooker.
   
   
   
   
2. Add remaining ingredients, except smoked sausage, cornstarch slurry and rice, to the crock pot. 
3. Turn the crock pot on high for 7 hours. During the last 2 or 3 hours of cooking time, add the smoked sausage; during last hour of cooking add the cornstarch slurry to thicken the mixture.
   
4. Pour red beans over prepared rice and serve.

   

   I garnished the dish with a chopped parsley.

Recipe without photos . . .

Crock Pot Red Beans and Rice

1 pound red beans

7 cups water

21 oz. chicken broth

3 bay leaves

1 teaspoon dried thyme

1 green bell pepper, chopped

1 medium onion, chopped

3 celery stalks, chopped

3 garlic cloves, chopped or minced

1 to 2 teaspoons+ Creole Seasoning – depending on level of spiciness preferred

2 tablespoons tomato paste
1 ½ lbs. precooked, smoked sausage, cut into slices

Cornstarch slurry – about 1 ½ to 2 tablespoons of cornstarch mixed with a little cold water to make a paste

-----

Hot cooked rice – I used long grain white rice and cooked it according to pkg. directions

1. Rinse beans thoroughly. Add beans, water, and chicken broth to stovetop pot or pan; bring to a boil and cook 10 minutes. Then transfer mixture to slow cooker.
2. Add remaining ingredients, except smoked sausage, cornstarch slurry and rice, to the crock pot. 
3. Turn the crock pot on high for 7 hours. During the last 2 or 3 hours of cooking time, add the smoked sausage; during last hour of cooking add the cornstarch slurry to thicken the mixture.
4. Pour red beans over prepared rice and serve.