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.
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
- In a pot, heat oil over medium heat add: oil and flour, stirring constantly to make a roux the color of peanut butter.
- Add the onions, celery and green pepper and stir occasionally until wilted.
- Add the garlic and cook until wilted.
- Add water and stir until the rouz is like a gravy.
- Add the smoked sausage, Cajun seasoning, and the can of beans.
- Cook for 30 minutes. Add more water if necessary, but don’t make it thin.
- Add the can of Bluerunner white beans and cook another 30 minutes. Taste and adjust any seasoning if necessary.
- 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:
- Add no water until it needs it…if it does.
- Use bacon grease instead of vegetable oil to make the roux.
- Watch the heat level as this came to a boil at 3/4 of the simmer setting.
- It needs more punch–not heat. Add 50% more creole seasoning.