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
The country artist’s “Stand By Your Pan” blends vintage-inspired recipes with stories, humor, and Southern hospitality.
RealAg Radio’s Shaun Haney joins us to discuss geopolitical trade tensions, energy market volatility, and what global shifts could mean for U.S. agriculture exports.
New trade access, tariff concerns and international negotiations are reshaping the global beef market.
U.S. Cattlemen’s Association President Justin Tupper joins us to discuss the DOJ packer investigation, industry competition, and the outlook for cattle producers.
