Cajun Food Where You Find It
Cajun French: goûtailler (goot-a-ee-ā) – snack
Having a pot of cooked Pinto Beans means thinking of creative ways to use the beans. We try to have some type of healthy snack in the afternoon so the mind went to work. We had pita bread, guacamole, goat cheese, tomatoes and green olives – now what to do with them. We thought about mini pizzas, yet they would be too hard to eat without utensils. Okay, same concept just cut the pita bread in quarters and single layer.
Mais C’est Bon!
Cajun French: la feve (la fev) – bean
In a truck stop in Alliance, NE we saw a five pound sack of dried Pinto Beans. Looking closer, we realized the beans were processed and packaged in Alliance. Always on the lookout for local items, we couldn’t resist. Beans are a staple in our diet; we cook them once a week on average. They are versatile food which can be used as an entrée, vegetable, or snack.
Mais C’est Bon!
Although Red Beans is a traditional New Orleans Monday Meal, we eat all types of beans and on any day. This week it is Pinto Beans. We cooked these on Sunday and used them all week in various ways from entrees to side dishes. Monday was traditional bean day since Monday was also wash day. It was easy to put a pot of beans simmering on the stove while completing other tasks like washing.
Mais C’est Bon!
Enjoy!!
This recipe was given to me many years ago by my cousin, Judy Campbell. I am not sure where it came from so I am not sure where the credit goes. I usually change a recipe by adding something, taking away something, etc. This recipe is so easy and taste so great that no change was needed. It truly is as easy as opening cans.
Enjoy! Mais C’est Bon!!
I made this soup last weekend when we camped at Tickfaw State Park in Springfield, LA with 6 other RVs.
