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
USMEF CEO Dan Halstrom joined us on Monday’s Market Day Report for his analysis on the U.S.-Taiwan trade agreement, which includes big bucks for U.S. Beef.
Fewer cattle on feed suggest smaller slaughter numbers this winter, which could support strong prices if beef demand holds firm.
The USDA NASS report also confirms lower August placements.
All eyes will be on today’s Cattle on Feed Report, which analysts say could give a clearer picture of where the market goes next.
Now the Senate must pass a version of the spending bill before the Sept. 30 deadline.
Corn and beef exports showed strong momentum, cotton sales surged, and soybean sales held steady, though China remains absent from the U.S. market.
