TB12 Cajun Red Beans with Braised Collards and Pecans

Cajun Red Beans

with Braised Collards and Pecans

GET RECIPES DELIVERED
dinner

An authentic Cajun meal is usually labor intensive, but you'll cook this savory and smokey meal with a fraction of the usually required effort. The greens get loaded with vegetables, and simmer away until it's time to serve. You'll pour the beans and greens over short grain brown rice, which soaks up the flavors and adds fiber and protein.

Fall Recipes Winter Recipes High-Protein Soy-Free Gluten-Free Nuts Beans/Legumes Leafy Greens Root Vegetables Dinner Spanish
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
870
FAT
22g
CARBOHYDRATES
137g
PROTEIN
31g

MAIN INGREDIENTS

  1. ¾ cup short grain brown rice
  2. 1 sweet potato
  3. 6 oz collard greens
  4. 1 onion
  5. 3 cloves garlic
  6. 2 tbsp apple cider vinegar
  7. 1 can kidney beans
  8. 1 tsp smoked paprika
  9. 1 tsp dried oregano
  10. 1 avocado
  11. 1 tbsp hot sauce
  12. 2 tbsp pecans
  13. 1 tbsp vegetable oil*
  14. Salt and pepper*
  15. *Not included
Allergens: Tree Nuts

TOOLS

  • Small saucepan
  • Large pot
  • Medium saucepan

INSTRUCTIONS

1
Cook the rice
Combine the brown rice, 1¼ cups water, and a pinch of salt in a small saucepan. Bring to a boil, cover, and reduce heat to low. Cook until all of the water is absorbed and the rice is tender, about 30 to 35 minutes.
2
Prepare the vegetables
Rinse and dry the produce. Cut the sweet potato into ½ inch cubes (no need to peel). Destem the collard greens and chop the leaves. Peel and thinly slice the onion. Peel and thinly slice the garlic.
3
Braise the collards
Place a large pot over medium-high heat with 1 tbsp vegetable oil. Add the onion and cook for 1 minute. Add the garlic, chopped sweet potatoes, collard greens, and a pinch of salt and pepper and cook until the greens are wilted, about 3 to 4 minutes. Add the apple cider vinegar and 1 ½ cups water and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until step 6.
4
Prepare the beans
Drain and rinse the kidney beans. Add the beans, smoked paprika, dried oregano, 1 cup water, and a pinch of salt and pepper to a medium saucepan over high heat. Bring to a boil and cook, stirring frequently, until hot, about 3 to 5 minutes. Mash half of the beans with a fork and reduce heat to low. Simmer the beans until the sauce has thickened slightly, about 5 to 7 minutes.
5
Taste and season
Halve the avocado, remove the pit, and slice the flesh. Taste and season the braised collards and cajun red beans with salt and pepper. Add as much or as little of the hot sauce as you’d like to the beans, depending on your affinity for heat.
6
Serve
Divide the brown rice, cajun red beans, and braised collards between large bowls. Top with a few avocado slices and sprinkle with pecans.