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
Tasting events in Ghana highlight potential for new export markets
U.S. pork production is rising slightly, driven by steady domestic demand, prices, and expanding global meat export markets beyond China.
RealAg Radio’s Shaun Haney discusses the DOJ investigation into U.S. beef packers, concerns about cattle pricing, and ongoing trade and animal health issues affecting producers.
Strong demand for U.S. beef in Mexico is boosting exports, with buyers seeking both variety meats and high-quality cuts like Prime and Choice ribeye.
