 Whether on the stove or in your cast iron pot over a campfire, these recipes are great!   |
Bean Magic Stovetop Recipes
Red Beans
Red Beans & Ham (Kidney Beans) Ingredients:  1 pack of Creative Cajun Cooking’s Bean Magic 2 pounds of dried Red Kidney Beans, rinsed and drained 11 Cups water 1-1/2 pound of cured ham, cubed 1 cup Green Onion Tops chopped for garnish When using Smoked Sausage instead of ham, slice and stir the sausage into the beans after they are cooked, just to heat up the sausage. Directions: In a 6 quart or larger pot, add beans, ham, water, and Bean Magic Seasoning. Stir it up, bring it to a rapid boil over medium high heat, then set it on low heat and let it simmer about 2.5 hours, stirring every now and then. For a creamier consistency, smash some of the cooked beans against the side of the pot with your spoon, and stir them into the juice. Serve the beans over a bed of rice, then sprinkle with the green onions.  |
White Beans
White Beans: Navy Beans, Great Northerns Ingredients: 1 pack of Creative Cajun Cooking’s Bean Magic 2 pounds of dried White Beans, rinsed and drained 11 Cups water 1-1/2 pound of cured ham, cubed 1 cup Green Onion Tops chopped for garnish When using Smoked Sausage instead of ham, slice and stir in to the beans after they are cooked, just to heat up the sausage. Directions: In a 6 quart or larger pot, add beans, ham, water, and Bean Magic Seasoning. Stir it up, bring it to a rapid boil over medium high heat, then set it on low heat and let it simmer about 2.5 hours, stirring every now and then.  |
Baby Limas, Big Butter Beans
Baby Limas, Big Butter Beans Ingredients: 1 pack of Creative Cajun Cooking’s Bean Magic  12 Cups water 1-1/2 lbs of cured ham, cubed and/or 8 oz cooked bacon bits 1 cup Green Onion Tops chopped for garnish If using Smoked Sausage instead of ham, slice the sausage and stir into the beans after they are cooked, just to heat up the sausage.
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Field Peas & Ham
Field Peas & Ham 1 pack of Creative Cajun Cooking’s Bean Magic  2 pounds of dried Field Peas, rinsed and drained 11 Cups water1-1/2 pound of cured ham, cubed 1 cup Green Onion Tops chopped for garnish If using Smoked Sausage instead of ham, slice and stir the sausage into the beans after they are cooked, just to heat up the sausage. Directions: In a 6 quart or larger pot, add peas, ham, water, and Bean Magic Seasoning. Stir it up, bring it to a rapid boil over medium high heat, then set it on low heat and let it simmer about 2.5 hours, stirring every now and then. Good over rice or by themselves! |
Cowboy Beans (Pintos) & Sausage, Stovetop
Cowboy Beans (Pintos)  1 pack of Creative Cajun Cooking’s Bean Magic 2 pounds of dried Pinto Beans, rinsed and drained 1 12 oz. bottle Cajun BBQ Wing Sauce 11 Cups water 1 lb ground breakfast sausage (or ground pork) 1-1/2 pound of cured ham, cubed 1 cup Green Onion Tops chopped for garnish Directions: In a 6 quart or larger slow cooker, add sausage to the water and mash it up until it's in small pieces (I like to use a disposable glove and do it by hand, but a fork will do the trick, too), then add the beans, BBQ Wing Sauce, and Bean Magic Seasoning. Stir it together, bring to a boil over medium high heat, then simmer for about 2.5 hours, stirring every now and then. When they're tender, they're ready! Good with rice or cornbread. |
Black Eye Peas & Ham, Stovetop
Black Eyed Peas & Ham  1 pack of Creative Cajun Cooking’s Bean Magic 2 pounds of dried Black Eyed Peas, rinsed and drained 7 Cups water 1-1/2 pound of cured ham, cubed 1 cup Green Onion Tops chopped for garnish If using Smoked Sausage instead of ham, slice and stir the sausage into the beans after they are cooked, just to heat up the sausage. Directions: In a 6 quart or larger pot, add peas, ham, water, and Bean Magic Seasoning. Stir it up, bring it to a rapid boil over medium high heat, then set it on low heat and let it simmer about 2.5 hours, stirring every now and then. Good over rice or by themselves! |
Lentils
Lentils & Ham  1 pack of Creative Cajun Cooking’s Bean Magic 2 pounds of dried Lentils, rinsed and drained 11 Cups water 1-1/2 pound of cured ham, cubed 1 cup Green Onion Tops chopped for garnish If using Smoked Sausage instead of ham, slice and stir the sausage into the beans after they are cooked, just to heat up the sausage. Directions: In a 6 quart or larger pot, add beans, ham, water, and Bean Magic Seasoning. Stir it up, bring it to a rapid boil over medium high heat, then set it on low heat and let it simmer about 2.5 hours, stirring every now and then. Good over rice or by themselves! |
Black Beans & Ham
Black Beans & Ham  1 pack of Creative Cajun Cooking’s Bean Magic 2 pounds of dried Black Beans, rinsed and drained 11 Cups water 1-1/2 pound of cured ham, cubed 1 cup Green Onion Tops chopped for garnish If using Smoked Sausage instead of ham, slice and stir the sausage into the beans after they are cooked, just to heat up the sausage. Directions: In a 6 quart or larger pot, add beans, ham, water, and Bean Magic Seasoning. Stir it up, bring it to a rapid boil over medium high heat, then set it on low heat and let it simmer about 2.5 hours, stirring every now and then. Good over rice or with tortillas! |
Lady Cream Peas, Stovetop
Lady Cream Peas  1 pack of Creative Cajun Cooking’s Bean Magic 2 pounds of dried Lady Cream Peas, rinsed and drained 11 Cups water 1-1/2 pound of cured ham, cubed 1 cup Green Onion Tops chopped for garnish If using Smoked Sausage instead of ham, slice and stir the sausage into the beans after they are cooked, just to heat up the sausage. Directions: In a 6 quart or larger pot, add peas, ham, water, and Bean Magic Seasoning. Bring to a boil, the set it on low heat to simmer at least 2 hours. Serve over cooked rice or just by themselves. |
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