Summer Bean Recipes

For many reasons, the cold winter months are often a more popular time to cook beans from scratch. We think this is a habit worth breaking! Try one of these delicious recipes in the coming weeks and you may discover a whole new way to enjoy beans throughout the year.

Root Beer Beans

Root Beer Baked Beans

Vegetarian 15 BEAN SOUP

15 BEAN 15 Vegetable Soup

Hawaiian Baked Beans

Hawaiian Baked Beans

White-Bean-Corn-Chowder

White Bean & Corn Chowdwer (from $5 Dinners)

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Corned Beef & Cabbage 15 BEAN SOUP®

Corned beef 15 bean soup

If you celebrate St. Patrick’s Day with the traditional dish of Corned Beef & Cabbage, here is a great recipe using any leftovers you may have in the next week. This version is made using a slow cooker, but a standard soup pot or Dutch oven would work just as well. (If you didn’t make corned beef at home, you can always buy some precooked from the grocery or deli!)

You will need:

15bs square image update

  1. 1- package Hurst’s 15 BEAN SOUP®
  2. 1 lb. cooked corned beer, cubed into bite sized pieces
  3. 1- medium white onion
  4. 1 cup shredded carrot
  5. 1/2 cup finely chopped celery
  6. 8 cups (64oz) beef stock or broth
  7. 1 cup dark Irish beer
  8. 2 bay leaves
  9. 4 tbsp. butter
  10. 2 cups shredded cabbage
  11. Ground pepper to taste

Directions:

  1. Rinse and sort through the dry beans. Check for any unwanted debris and discard.
  2. In a 4-6 quart slow cooker, layer rinsed beans, onion, carrot, celery, bay leaves, and pour beef stock & beer over everything. Cook on high for 5 hours (low for 8) until beans are tender.
  3. While beans are done cooking, in a large sauté pan brown corned beef pieces in 2 tbsp. butter over medium-high heat. Add to slow cooker when finished.
  4. Using same pan, sauté the cabbage for 5 minutes until golden brown. Add to slow cooker.
  5. Stir to combine everything and cook for (at least) 1 more hour before serving. You can keep this on warm for several hours until ready to serve. Pepper to taste when serving.

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Smoky Brisket & Cajun Bean Soup

Brisket-15-Bean-Soup-Recipe1

Here’s another great dish from $5 Dinners, one of our blog partners bringing some unique twists on classic Hurst’s bean recipes. Check out here website for a ton of awesome recipes featuring our products and many other budget-friendly options for your family.

(Original post from $5 Dinners found HERE)

Yield – 6 to 8 servings

Preparation Time – 10 minutes

Cooking Time – 8 hours

Ingredients

  • 20 oz. bag HamBeens Cajun 15 Bean Soup
  • 1 small white onion, chopped
  • 3 garlic cloves, crushed
  • 1 cup chopped celery
  • 15 oz. can diced tomatoes, undrained
  • 1/2 lb. cooked brisket
  • 1/2 cup BBQ sauce
  • Salt and pepper to taste

Directions

  • Soak beans in a bowl of hot water for an hour, or overnight in room temp water.
  • Add all the ingredients, including the Cajun seasoning packet, plus 9 cups of water to the slow cooker. Set on low and cook for 8 hours, or high for 6 hours.
  • Season to taste.
  • Serve Smoky Cajun Brisket & Bean Soup.

Brisket-15-Bean-Soup-Recipe

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15 BEAN SOUP with Mini Meatballs

15 BEAN SOUP with Mini Meatballs

We get a lot of requests from people looking for new ways to shake-up their traditional recipes. If you find yourself stuck making the same thing, the same way, over and over again this winter, try this recipe for 15 BEAN SOUP® with Mini Meatballs! These beans and bite sized meatballs were cooked slow and low overnight in a Dutch oven, but a crock pot would work just as well. Be sure to brown the meatballs in a pan to ensure they hold together during the slow cooking process. Serve with some crusty bread and you’ve got a complete comfort-food meal the whole family will love!

More recipes & info available at http://www.hurstbeans.com

You will need:

  1. 1 bag Hurst’s HamBeens 15 BEAN SOUP®
  2. 1 large white onion, diced
  3. 1 cup chopped carrot (cut into 1/4″ rounds)
  4. 1/2 cup finely chopped celery
  5. 64 oz. chicken stock
  6. 1 can diced tomatoes (try fire roasted if available!)
  7. 1 tbsp. Italian seasoning
  8. Approximately 60 mini meatballs (See below for recipe. You could also buy a package of frozen meatballs, but they wouldn’t be as good of course!)
  9. 2 Cups water
  10. Salt and pepper to taste

Mini Meatball Recipe (makes approximately 60)

  1. .75 lb. ground sirloin
  2. .75 lb. ground Italian sausage (not in casing)
  3. 2 tbsp. Italian seasoning
  4. 1 cup plain bread crumbs
  5. 1 cup grated parmesan cheese
  6. 1 egg
  7. 1/2 cup milk
  8. 1/2 cup water
  9. 1 tsp. crushed red pepper flakes
  10. 1 tsp. garlic powder
  11. Pinch of salt and pepper
  12. 2 tbsp. butter (for browning)

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Mix all ingredients EXCEPT meats in a large bowl. Add the meats, then using your hands, combine all of the ingredients together. Cover and allow to chill in refrigerator for 30 minutes. Roll meatballs to about the size of a quarter and place on parchment paper. In the bottom of a Dutch oven over medium heat, melt the butter and begin to brown the meatballs in small batches and remove to a plate before adding more to the pot (you can also pan fry and then add to a crockpot). Do NOT rinse out Dutch oven after, you want those brown bits stuck to the bottom of the pot!

15 BEAN SOUP with Mini Meatballs

  1. Preheat oven to 300º. 
  2. Rinse and sort through the dry beans, check for any unwanted debris and discard. (This recipe does not require a soak of the beans, just add them right into the pot in step below!)
  3. Using the Dutch oven with some remaining butter/fat from cooking the meatballs, turn heat to medium-high and add the onion, carrots, and celery. Cook for 5 minutes, then add the chicken stock & water. Using a spoon, scrape all of the brown bits stuck to the bottom of the pot.
  4. Add the meatballs, rinsed beans, and Italian seasoning (NOT tomatoes yet!). Bring the pot to a slow boil, then cover with the lid and place in oven.
  5. Cook for 4-5 hours, stirring occasionally. (If cooking longer or overnight, reduce heat to 225º and you can leave in the oven for up to 8-10 hours.)
  6. Remove from oven and add diced tomatoes (with juices).
  7. Cook for additional 3o minutes, then keep hot until ready to serve.

15 BEAN SOUP Meatballs

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Green Chile Pulled Pork & Pintos

Pintos with Pork

This week officially kicks off the Fall season, making it a great time to break out those slow cookers and try a new recipe. This Green Chile Pulled Pork & Pintos is incredibly easy to make, and a perfect “comfort food” meal for the cooler evenings in the coming months. Serve over a large slice of cornbread and top with Cilantro-Lime Sour Cream (recipe below) to complete the dish.

You will need:

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  • 1 Bag Hurst’s Pinto HamBeens®  (and included seasoning packet)
  • 1 large yellow onion, diced
  • 2 cloves garlic, chopped
  • 3 lb. pork shoulder/butt
  • 12 oz. beer (pick your favorite, the alcohol will cook completely off)
  • 5 cups water
  • 2 tbsp. chili powder
  • 1 tbsp. ground cumin
  • 1 cup Salsa Verde (we used Herdez) + extra for topping if desired
  • (1) 4 oz. can diced green chiles
  • Salt and pepper to taste

Rinsed Pintos1. In a colander or sieve, rinse and sort through the dry pintos. Check for any unwanted debris and discard. Pour rinsed beans into the bottom of a 4-6 quart slow cooker.

2. After beans are in the pot, layer the onion and garlic, followed by the pork shoulder. In a mixing bowl, combine the contents of the seasoning packet, chili powder, cumin, salt and pepper with the 12 oz. beer and pour it all into the slow cooker. Add the remaining 5 cups of water.

3. Cook on high for 8 hours, until pork is completely tender and falls apart easily. (Remember that removing a slow cooker lid during cooking will always extend the amount of time)

4. Using 2 forks or a wooden spoon, begin to break apart the pork. Add in the salsa and green chiles. Stir to combine everything and keep the slow cooker on warm until ready to serve.

5. Serve over your favorite corn bread and top with more Salsa Verde and Cilantro-Lime Sour Cream (see recipe below).

Cilantro-Lime Sour Cream

  • 1 small bunch/hand full fresh cilantro leaves
  • Juice from 1 lime
  • 1/2 cup sour cream

Combine the 3 ingredients in a blender or small Cuisinart. Blend for 30 seconds, keep chilled until serving.

Pintos Pork 2

 

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Slow Cooker Warm Cheesy Bacon Bean Dip

It’s hard to believe, but football season is already back! If you are headed to a tailgate, or just watching from home this weekend, try out this brand new recipe from Karen @ 365 Days of Slow Cooking, one of Hurst Beans food blog partners this Fall/Winter. She uses our new Slow Cooker Bacon & Beans, but this recipe could easily be done with our more widely distributed HamBeens® Great Northern or Pintos as well. Enjoy!

warm bacon bean cheesy dip in the slow cooker

For the complete recipe post, and other awesome slow cooker recipes, visit http://www.365daysofcrockpot.com/

B&B small crop
Recipe for Slow Cooker Warm Cheesy Bacon Bean Dip
Ideal slow cooker size:  5-6 quart
Cooking time:  4-5 hours on high or 8-9 hours on low
Makes 30 servings
1 (15.5 oz) package Hurst’s Hambeens Slow Cooker Bacon and Beans with seasoning packet
1 Tbsp salt
8 cups water
1 (8 oz) package cream cheese
1 cup shredded cheddar cheese (medium or sharp is best)
1 cup crumbled bacon
1.  Sort through the dried beans.  Check for any unwanted debris and discard.  Rinse beans thoroughly with water.
2.  Add beans to the slow cooker. Keep the seasoning packet for later.  Add salt and water to the slow cooker.
3.  Cover and cook on LOW for 8-9 hours or on HIGH to 4-5 hours, or until beans are soft.
4.  Drain the liquid from the beans.  Reserve the liquid for later use.
5.  Add 2 cups of reserved liquid to the bottom of a blender.  Add the beans to the blender.  Blend until a very smooth consistency.  (You may have to do this in batches).
6.  Add the beans back into the slow cooker.  They should resemble refried beans.  Stir in the seasoning packet.
7.  Cut the cream cheese into cubes and stir into the beans.  The cream cheese should melt and incorporate well.  Stir in the cheddar.  Stir in 3/4 cup of bacon (reserve 1/4 cup for later).  If you feel the dip needs more liquid you can stir more in.
8.  Sprinkle the rest of the bacon on top of the dip and serve with tortilla chips, crackers or fresh vegetables.
warm cheesy bacon bean dip in the crockpot

 

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Slow Cooker Cajun 15 BEAN SOUP

slow cooker Cajun 15 BSSlow Cooker Cajun 15 BEAN SOUP® is one of our most requested recipes, and it’s perfect timing for any upcoming Mardi Gras festivities tomorrow! This recipe uses Andouille for a little added kick, but you can substitute any kind of smoked sausage if you prefer a little less heat. This is a perfect one pot recipe to keep you warm while this historically cold winter lingers around for a few more weeks!

Cajun 15BS Slow Cooker

You will need:

  1. (1) package HamBeens® Cajun 15 BEAN SOUP
  2. (1) Green bell pepper, diced
  3. (1) Yellow onion, diced
  4. (1) cup diced celery
  5. 2 cloves chopped garlic
  6. 1 lb. Andouille smoked sausage, sliced into 1/4″ rounds
  7. 1 can stewed or diced tomatoes (we prefer Red Gold!)
  8. 4 cups chicken stock
  9. 4 cups water

Directions (NO SOAK REQUIRED)

  1. Rinse and sort through the beans, check for any unwanted debris and discard.
  2. Add rinsed beans, onion, pepper, celery, garlic, chicken stock, water, and Hurst’s Cajun seasoning packet into a 4-6 quart slow cooker. (NO TOMATOES or SAUSAGE YET.)
  3. Stir to combine everything. Set to high heat and timer for 5 hours.
  4. After 5 hours, check beans for doneness. If tender, add sausage and tomatoes.
  5. Cook for at least an additional 30-45 minutes, keep warm until ready to serve.**
  6. Serve with long grain rice or some fresh baked corn bread… enjoy!

**(This can stay warming in the slow cooker for several hours, it will continue to develop the flavors and thicken up as the beans begin to break down.)

rinsed 15BS cajun

cajun seasoning slow cooker

Cajun 15BS slow cooker 2

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