This month’s recipe from Carol @ Simply Gluten-Free is perfect for your next summer BBQ. She uses a package of our Chipotle Lime Black Bean Soup and serves the beans along with a delicious sweet corn cake. Click HERE for the complete recipe, and be sure to follow her blog all year for some great Hurst Bean recipes posts.

Gluten Free Mexican Baked Beans with Corn Cakes Recipe

Ingredients

• 1 package Hurst Family Harvest Chipotle Lime Black Bean Soup Mix
  1 cup chunky salsa (mild, medium or spicy)
  1 ½ cups hot water
  ½ cup honey
  1 red onion, chopped
  2 jalapeno peppers, seeds and ribs removed and minced

Directions

Soak the beans for 8 – 24 hours covered in cold water. Reserve the seasoning packet.

Rinse the beans and put in a slow cooker along with the remaining ingredients. Cook on low for 8 – 10 hours. Check to make sure all the liquid has not cooked off an hour or two before they are done, if so, add a little more water. Add seasoning packet during the last hour of cooking.

Servings: A gluten free recipe that serves 6 – 8 people.