Comments on: Cajun 15 Bean Soup w/ Smoked Turkey Sausage

By: Lisa

Lisa — Sat, 10 Dec 2011 17:38:06 +0000

Doing the 15 bean soup for the first time today. We have a large family and hopefully they will enjoy it on this cold December day! The recipe seems easy enough and I do appreciate the steps and pictures provided above. It makes it easier to get it all together and shows what it is supposed to look like when it’s done. Well here’s to trying new things

By: Patricia Nixon

Patricia Nixon — Thu, 18 Aug 2011 21:34:15 +0000

Cancel that question about covering – duh . . . read the bag. How did I always miss that? I guess I just assumed all these years that something that had to be cooked long and slow should be covered.

By: Patricia Nixon

Patricia Nixon — Thu, 18 Aug 2011 21:31:57 +0000

BTW, should I cover the beans while cooking? I always do, but is that right??

By: Patricia Nixon

Patricia Nixon — Thu, 18 Aug 2011 21:09:19 +0000

You know, I normally leave out the lemon. I don’t know why. Well, I forgot to pick up a lemon this morning and instead used concentrated lime juice. What a difference. It’s supposed to be stormy in my part of New Jersey tonight and I’ll be enjoying my delicious concoction.

I’m not picky about some things. I’ll switch up pasta brands from time to time, for example. But whenever I’m making a bean soup, I always get Hurst beans. Always.

And you get two thumbs up for kindly replying to all your posters here. Many *companies* don’t – it’s no wonder we’re so loyal! The finest!

By: hurstbeans

hurstbeans — Thu, 04 Aug 2011 12:56:32 +0000

I think it would be delicious! You just need to watch out that the salt levels don’t become TOO intense and over power the great cajun flavors.

Thanks for sharing!

By: Papa R

Papa R — Wed, 03 Aug 2011 23:14:04 +0000

do you think adding salt pork would be a little too much? salt port is great in Pinto, etc.

By: hurstbeans

hurstbeans — Wed, 15 Jun 2011 18:01:25 +0000

Hello Tyler, thanks for your questions!
Because of the many different varieties in our 15 Bean Soup, you are bound to have some of the smaller or split beans break down during soaking and cooking. However, one thing to note is that the longer you soak, the less cooking/boiling/simmering time you will actually need. In the end, your goal is to rehydrate the beans, any further cooking after full re-hydration can result in some of the beans breaking down… and yes, the heat you cook at can affect the amount of time you need to cook. I would recommend to either lessen your soak time, or lessen your cook time in the next batch.
As for the “heat” you seek in your next recipe, I would recommend everything you have listed! I too like my soup spicy, and a little red pepper flake + jalapenos would work great!

Hope this helps, have a great day!

By: Tyler

Tyler — Fri, 10 Jun 2011 20:20:15 +0000

Hey There,

I recently made the Cajun 15 Bean Soup and I really enjoyed it but have a few questions. I definitely want to make this again but this time most of my beans turned into mush. I used the slow cook method. I soaked the beans for about 12 hours prior to draining and cooking. Could the simmer heat have been too high? Also I was wondering of any good suggestions to make this soup spicier without fighting the taste of flavor packet. Red pepper flakes? Paprika? Diced jalapeno or habanero? Thanks for your help!

By: hurstbeans

hurstbeans — Mon, 11 Apr 2011 16:29:49 +0000

Thanks! Glad to hear you enjoy our products!

By: Frank @ Homemade-Sausage.net

Frank @ Homemade-Sausage.net — Mon, 11 Apr 2011 12:26:18 +0000

Thank you so much for posting this. The family and I love your products. It’s great to have this resource for recipes using your beans.