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
Imported lean beef continues to play a critical role in U.S. hamburger and ground-beef production, with any added volume from Argentina serving as a supplement — not a market overhaul.
A fast-moving series of trade signals from the White House and key partners is resetting the near-term outlook for U.S. agriculture.
Stay alert for trade announcements—especially border reopening timelines, tariff threats, and developments in Brazil’s export flows.
R-CALF USA CEO Bill Bullard joins Market Day Report for his insight on the USDA’s plan to strengthen the U.S. beef industry.
Until a phased reopening is inked, plan for tighter feeder availability, firmer basis near border yards, and continued reliance on domestic and Canadian sources.
RFD-TV Markets Expert Tony St. James breaks down the USDA’s newly unveiled plan to rebuild the US beef herd and the industry’s spectrum of responses to it.
American Farm Bureau Federation (AFBF) economist Bernt Nelson provides an updated outlook on the current U.S. cattle market.
Sen. Roger Marshall: ‘I’m Begging Everyone to Take a Breath’ on High Beef Prices, New Import Markets
Sen. Roger Marshall explains which types of beef are imported into the United States, how there’s room for new imports, and logical reasons for current high prices.
Record Australian exports and rising U.S. imports reflect continued tight domestic cattle supplies — a reminder that herd recovery remains key to balancing future beef prices.
