This hardy Cajun Bean and Pasta Stew stew recipe is something that I feel would definitely be served in Cajun country. Spicy with lots of herby flavors and DELISH!
That’s Cajun for sure! It’s quick, easy and most items can be found on your pantry shelf.
You can substitute beef or chicken broth for the vegetable broth for a more hearty stew.
Throw in a can of creamed corn to make a complete protein with the beans. Or some Andouille or kielbasa sausage to make it even more Cajun.
Cajun for sure. Love the slight hint of heat from the green chiles.
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Cajun Bean and Pasta Stew
Ingredients
- 1 16 ounce can black beans, drained
- 1 16 ounce can red beans, drained
- 1 14 ounce can diced tomatoes with green chilies
- 3/4 cup small shell pasta uncooked
- 1/4 cup onion chopped
- 1 teaspoon dried basil leaves
- 1 teaspoon Worcestershire sauce
- 1 garlic clove finely chopped
- 1 -14 ounce vegetable broth
- 1/4 cup bell pepper chopped
- 1/4 cup celery chopped
- 1 teaspoon cajun seasoning
Instructions
- Mix all the ingredients in a 2 quart saucepan. Heat to boiling, stirring occasionally. Reduce the heat and cover. Simmer for 15 minutes until the pasta is tender.
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Recipe based on one by BakinBaby
Photo by breezermom