Learn to cook like a Cajun and develop your own style with help from south Louisiana cook and humorist, Jacques Gaspard, who's been cooking great Cajun foods for nearly 50 years. Learn how to prepare the best gumbos, seafood, jambalaya, stews, salads and deserts – the way they were originally prepared – pure and simple. Besides great original recipes you will discover a hodgepodge of stories, recordings, music, videos and humorous anecdotes to entertain. So enjoy! ... Ahheee!!

Saturday, March 27, 2010

Cajun-Style Pinto Beans


  • 1 lb beans
  • 12 cups water
  • 1 cup onions, chopped
  • 1/2 cup bell pepper, chopped
  • 1/2 cup celery, chopped
  • 1 tsp salt*
  • 1/2 tsp cayenne pepper
  • 1/2 tsp black pepper

Sort the dried beans to remove the blemished ones and  rocks, then use a colander to wash them thoroughly under clean running water.

Next, place the beans in a bowl, along with all the other  ingredients (except the salt), and allow them to soak overnight in the refrigerator.

The next day remove them from the frig and transfer everything to the cooking pot and bring to a slow boil.

When you have reached a boil set the heat on medium-low and stir occasionally until the beans are cooked. I call this waiting for that tender moment (usually around 1 1/2 hours).

After that you may add the salt.

My friends love these pintos with rice or cornbread.

You may find other ways to enjoy them so explore!

Ahheee!! Bon Appetit!

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