Recipe

Cajun Kidney Beans

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Cajun Kidney Beans

Cajun spiced mushrooms, sweetcorn, green peppers & kidney beans on a bed of bulgur wheat.




Ingredients to serve 2

  • ½ cup x bulgur wheat
  • 100g x button mushrooms – cut into quarters
  • 1 x sweetcorn cobs – cut off kernels
  • 1 clove x garlic – peel, grate finely & chop
  • 1 tin x kidney beans – drain & rinse
  • ½ x bell pepper – deseed & dice (½ cm)
  • 2 tsp x Cajun Spice
  • 4 x spring onions – slice thinly at an angle
  • 3g x fresh mint – pick off leaves
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 1 cup x bulgur wheat
  • 200g x button mushrooms – cut into quarters
  • 2 x sweetcorn cobs – cut off kernels
  • 2 cloves x garlic – peel, grate finely & chop
  • 2 tins x kidney beans – drain & rinse
  • 1 x bell pepper – deseed & dice (½ cm)
  • 4 tsp x Cajun Spice
  • 8 x spring onions – slice thinly at an angle
  • 5g x fresh mint – pick off leaves
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Bulgur wheat: Place a pot on medium-high heat and add boiling water (2 cups for 4; 1 cup for 2). Add the bulgur wheat and boil gently for 10 minutes until tender. Drain and season.

Step 3

Cajun bean mix: Place a pan on high heat with a drizzle of olive oil. Add the mushrooms with a little salt and sauté for 5 minutes until golden brown. Then add the corn and cook for another 30 seconds before adding the garlic, kidney beans, bell peppers, Cajun Spice and HALF the spring onions. Season with salt and pepper and sauté for 5 minutes until the vegetables are cooked.

Step 4

Serve the bulgur wheat topped with the Cajun bean mix. Chop the mint leaves roughly and sprinkle over with the REST of the spring onions.



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