1 lb. pinto beans
water
salt and pepper

Cook pinto beans in a large pot with salt and pepper until tender.

CAJUN PINTO BEANS:

1 lb. cooked pintos
4 tbsp. (1/2 stick) butter
1/3 cup all-purpose flour
2 cups finely diced onion
4 minced garlic cloves
1 cup finely diced GREEN bell pepper
1 cup finely diced RED bell pepper
1 cup finely diced celery (strings removed)
2 tbsp. honey
2 tsp. creole seasoning (Tony Chachere's)

Roux: In a cast iron Dutch Oven mix butter and flour over medium heat. Stir constantly for about 15 to 20 minutes until dark brown like coffee.

Veggies and seasonings: add onion, garlic, peppers and celery. Stir until juices release and then simmer until all vegetables are tender.

Add honey and creole seasoning and simmer 2 or 3 minutes.

Ladle in cooked pintos with a little of the liquid.

Simmer 1/2 hour to allow flavors to mix.

Note: I used 3 teaspoons of creole seasoning last time and it was a little too hot for the kids but the next day it was fine.

Submitted by: Phyllis Mills