10/11/2020 – This is made with a large can of BlueRunner white beans and comes together in about 30 minutes. This cook was ok and has suggestions for making it really good. It is a lot different than but inspired by David Triche’s recipe here at a Facebook group.

This recipe has a lot of potential if it is not overheated/cooked. This effort ended up with the covered pot on a medium simmer that became a boil and went on until I found it and most of the peas had disintegrated.

The Ingredients

1/4 cup Vegetable Oil
1/4 cup All-Purpose Flour
1 (27 oz.) cans Blue Runner Original Cream Style Navy Beans
½ cup Water
1 large Onions, chopped
1 medium Bell Pepper, chopped from our garden
2 stalks of celery
6 toes Garlic, chopped
1/3 lb. Conecuh Spicy Smoked Sausage, sliced into ½” diagonal slices
1 Tbsp. Cajun Seasoning
~1 Tbsp. Black Pepper to cover the 2 qt. pot

1. In a pot, heat oil over medium heat add: oil and flour, stirring constantly to make a roux the color of peanut butter.
2. Add the onions, celery and green pepper and stir occasionally until wilted.
3. Add the garlic and cook until wilted.
4. Add water and stir until the rouz is like a gravy.
5. Add the smoked sausage, Cajun seasoning, and the can of beans.
6. Cook for 30 minutes. Add more water if necessary, but don’t make it thin.
7. Add the can of Bluerunner white beans and cook another 30 minutes. Taste and adjust any seasoning if necessary.
8. Serve over rice.

This cook was while Mary was in Houston. Still, it turned out ok and has a lot of potential for a cajun side dish that is special but easy.

Next time try:

1. Add no water until it needs it…if it does.
2. Use bacon grease instead of vegetable oil to make the roux.
3. Watch the heat level as this came to a boil at 3/4 of the simmer setting.
4. It needs more punch–not heat. Add 50% more creole seasoning.