We have another amazing recipe from Mr. Justin Wilson! A hearty Cajun bean recipe simmered in rich corned beef stock for bold, Southern flavor. Use red, pinto, white, or lima beans and let the stock do the talkin’—just like Justin Wilson would say, “I gaah-ron-tee!”
———
Justin Wilson’s Cajun Beans with Corned Beef Stock
Slow-simmered Cajun beans cooked in corned beef stock for rich, bayou flavor—an eazy cookin’ recipe just like Justin Wilson used to make.
SERVINGS: 4-6
PREP TIME: 1 hour, 30 minutes
COOK TIME: 2 hours
TOTAL TIME: 3 hours, 30 minutes
Ingredients
- 1 pound dried red, pinto, white, or lima beans, washed really well
- 1 1/2 - 2 quarts of Corned beef stock
Cooking Instructions
- Soak the beans in water to cover for several hours, then drain.
- In a large pot, bring enough stock to cover the beans to a boil, add the beans, bring back to a boil, and cook, covered, over a low fire until tender.
———
Justin Wilson’s videos are brought to you by Lehman’s On the Square.
Related Stories
Triangle H received the 2022 Feedyard Commitment to Excellence Award from Certified Angus Beef, gaining national recognition for its cattle care and quality.
Corn exports remained active the week of May 7, but weak soybean, cotton, and sorghum sales kept attention on China and late-year demand.
Higher food costs are showing up beyond the grocery aisle, with some major restaurant chains shrinking their U.S. footprint.
Jenna Stanton with the United States Cattlemen’s Association joins us to discuss beef import concerns, cattle market signals, and the latest developments surrounding U.S. beef trade.
