Cajun 15 Beans and Quinoa is a slightly spicy Cajun Homage made with 15 different beans, chicken broth, Ro*Tel tomatoes, Andouille sausage, yellow onions, red bell peppers, carrots, celery, minced garlic and other wonderful Cajun flavors and seasonings served over Cajun Quinoa Rice.
Yesterday, perusing the market half board, hungry and yes I might add a bit cranky from lack of sleep what did I see yet once again? Those lovely beans that I had used in my recipe for Cajun 15 Bean Soup. I stood there thinking and pondering what I should do next when I noticed the organic white quinoa I had scored on sale at Winn-Dixie, the smoke started rolling as my brain kicked into overdrive, I had an idea!
Not too long ago this last February when shopping, I found a little product I love called Hurst’s® 15 Bean Soup mix. What was it? Basically a pound of 15 different dried beans in a plastic bag with a tiny package of seasoning. The seasoning, yeah you know I tossed that out so I could use my favorite seasonings and check the ingredients a little closer. I decided on making a Cajun 15 Bean soup back then that I am thrilled to say was a huge hit in our household.
Most of you know that I wasn’t the biggest fan when I first tried quinoa due to having made it wrong and then chalking it up to an epic failure. I’m glad I tried it again a few times to get the feel for cooking it because it really is a wonderful ingredient that’s totally versatile. So every blue moon I like to use it on the blog to show you that quinoa can be anything but a pesky, bland ingredient that we bloggers like to shove under your nose because it’s the new ingredient in town.
Cajun 15 Beans and Quinoa
- 1 Package of Hurst’s® 15 Beans
- 2 cups of chicken broth
- 2 cups of water
- 1 can of Ro*Tel tomatoes
- 1 pound of Andouille sausage or smoked sausage, sliced
- 1 large yellow onion, chopped
- 1/2 of a cup red pepper diced
- 1/2 of a cup of diced carrots
- 1/2 of a cup of diced celery
- 3 cloves of minced garlic
- 2 tablespoons of hot sauce
- 1 tablespoon Cajun seasoning
- 1 teaspoon of dried thyme
- kosher salt, or to taste
- fresh ground pepper, to taste
- 2 cups of white organic quinoa
- 4 cups chicken broth
- 1 teaspoon of Cajun seasoning
- 1 minced garlic clove
- kosher salt, to taste
- green scallions, garnish
Directions For Beans
- Be sure to wash and sort your beans before the quick soak to remove debris or bad beans.
- Place the beans in salted water use about 1 teaspoon of kosher salt (water should be 1 inch above dried beans) in a Dutch oven.
- Bring the dried beans to a full boil. Allow the beans to boil for about 5-6 minutes.
- Remove the saucepan or Dutch oven from the heat, cover it with a tight-fitting lid and let the beans soak for at least 1 hour.
- Drain beans in a colander and thoroughly rinse beans.
- Add beans back to the Dutch oven, 2 cups of chicken broth, 2 cups of water, and 1 can of Ro*Tel tomatoes place on medium heat.
- Meanwhile, in a metal skillet add andouille sausage or smoked sausage, diced red pepper, onion, carrots, celery, and minced garlic. Cook about 5-6 minutes on low to medium heat.
- Add sausage and vegetable mixture to the Dutch oven along with 2 tablespoons of hot sauce, 1 tablespoon of Cajun seasoning, 1 teaspoon of dried thyme, and kosher salt, and pepper place on low heat and cook for about 2 hours or till beans are soft then turn off the heat source.
- Cover with a tight-fitting lid till ready for use.
To Cook Cajun Quinoa
- Rinse the quinoa Measure 2 cups of white organic quinoa and place in a strainer with fine mesh. Rinse the white organic quinoa thoroughly with cold tap water for about 2 -3 minutes. Rub and swish the quinoa with your hand while rinsing in cold tap water.
- Add white organic quinoa, Cajun seasoning, minced garlic clove, and kosher salt to own taste to the 4 cups of chicken broth and bring to a full boil in a medium-sized metal saucepan.
- Lower heat and cook, covered, for 15 minutes. Turn heat down to the lowest setting. Cover and cook for another 15 minutes or till you notice the ring pop on the organic quinoa.
- Let stand, covered, for 5-6 minutes.
- Fluff the quinoa before serving and garnish with green scallion.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2018- 2013 unauthorized use and/or duplication of content/ material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content.