Cajun Beans

Rinse beans thoroughly with cold water. Put in large heavy pot, cover with water and cook 1 1/2 to 2 hours or until beans are soft but not mushy. Bad beans (hard stones) will rise to the top. Spoon off bad beans and drain. Set aside.

Put onion and celery in small saucepan. Add water just to cover and cook until soft. Do not drain off water. In separate pan cook bell pepper the same way, but discard water.

Make roux in small saucepan by melting butter then whisking in flour gradually. Cook 1 to 2 minutes or until smooth. Add 1 to 1 1/2 cups cold water and whisk until thick over medium heat. Bring to boil and cook until mixture bubbles in middle.

Add onion/celery mixture, bell pepper, roux and remaining ingredients to beans in pan. Mix to combine well.