This vegan dish is made with cajun seasonings, BBQ rub, red beans, okra, cabbages and kale in a light and creamy sauce.
1mediumyellow onion, sliced thin
4clovesgarlic, crushed and minced
16ozfrozen cut okra
1/2Csliced sun dried tomatoes in oil, oil drained
15ozfire roasted diced tomatoes
1bunchlacinato kale, torn into bite size pieces
15ozred kidney beans, drained and rinsed
2TBSCajun seasoning (Slap Yo Mama)+ more for taste
2TBSBBQ rub+ more for taste
1/3-1/2Cvegetable broth (the more broth the thinner the sauce)*
salt and pepper to taste
rice for serving
In a large deep skillet, heat it over medium high and add olive oil. Once the oil warms up, add in the onions, frozen okra, 1 TBS of the Cajun seasoning and 1 TBS of the BBQ rub. Stir well and let the okra and onion cook down for 6-8 minutes.
Once the okra has cooked down, add in the sun dried tomatoes. Stir well, then sprinkle in the flour, stirring to coat everything. Slowly pour in the broth and then the diced tomatoes, whisking well to combine. Add the remaining tablespoons of Cajun and BBQ rub.
Sprinkle the cabbage and kale on top then stir them into the sauce. Cover and let the greens steam and cook down.
Add in the beans, stirring everything together, then taste for salt and pepper. Add more Cajun seasoning for spice and more BBQ rub for flavor.
*If you want to save on calories, you can omit the flour and broth or even just the flour, and just use the pan juices from the diced tomatoes and veggies in the dish. Either are great choices and I have cooked it both ways like this for years :)