Preparations for next week are in full swing!

With the “Big Game” just over a week away, the N.K. Hurst Co. is proud to partner with The Greater Boston Food Bank and Food Bank For New York City  to announce that we will be donating 46,000 meals to the food bank in the winning teams’ city! Stay tuned for more details, and please join us in donating to these great causes!

The Greater Boston Food Bank (GBFB) is a nearly $65 million-a-year charitable business distributing more than 36.7 million pounds of food and grocery products annually to approximately 550 member hunger-relief agencies. In addition, we have 30 direct service programs throughout eastern Massachusetts to end hunger in our region. (More Info)

Food Bank For New York City recognizes 29 years as the city’s major hunger-relief organization working to end food poverty throughout the five boroughs. As one of the country’s largest food banks, our mission is to end hunger in New York City by organizing food, information and support for community survival and dignity. As the city’s hub for integrated food poverty assistance, the Food Bank tackles the hunger issue on three fronts — food distribution, income support  and nutrition education — all strategically guided by its research. (More Info)

Last Sunday in the Hurst Bean Field we hosted our 5th annual Hurst Bean Cook-off. Every year our season pass holders showcase their best bean recipes in hopes of taking home the grand prize: Next years’ HBF Colts season pass! As always, there were some amazingly delicious and creative entries. We’d like to congratulate Matt and Brandy Fultz on their awesome “Hurst Bean Shepherds Pie” which had incredible flavor and is definitely one of the best tasting dishes ever submitted at the cook-off (recipe below!). Some of the other highlights included the Dugan’s “Italian White Bean Egg-rolls”, and our runner-up Jen Tudor’s “White Bean & Sweet Corn Queso”. See below for some pictures from the event or click HERE to view them all on our Flickr page.

Beanfield Tailgate Bake (Shepherd’s Pie)

(The wonderful thing about a Shepherd’s Pie type dish is you can combine just about anything you have available around the kitchen.  For this recipe, we decided to combine some of our favorite tailgating ingredients (sausage, beer and cheese) purchased from local retailers.)

Ingredients:

• 1 lb garlic sausage purchased from Smoking Goose  (http://www.smokinggoose.com/)
• 3 shallots or half a small onion, chopped
• 2 C corn
• 2 C Hurst white beans
• Beer cheese sauce (Welsh rarebit) – recipe below
• 3 lb potatoes (I prefer golden flesh potatoes) for mashed potatoes
• Favorite biscuit, crust or canned biscuits – enough for about 2-3 biscuits
• Salt, pepper, milk, butter to taste

Preheat oven to 350 degrees.  Lightly spray a 2 ½ qt casserole dish with cooking spray.  Firmly press and spread the biscuits on the bottom of the casserole dish, forming a thin layer on the bottom.  Place in oven for 5-7 minutes until almost done.

In a separate saucepan, boil the potatoes and drain.  Once cooked, smash and add the butter, milk, salt, pepper and/or your favorite mashed potato ingredients.  Set aside.

Remove sausage from casings and crumble the sausage in a skillet to cook.  When the sausage is almost thoroughly cooked, add the chopped onions and cook until translucent.   Transfer to a plate lined with paper towels.

Layer the corn, beans, sausage, and pour the cheese sauce over the entire dish.  Finish with a layer of mashed potatoes (you may have some mashed potatoes leftover, depending on your preference for how much to add.)

(If you prefer a little more liquid, you may add some chicken or vegetable stock prior to finishing with the mashed potatoes; however, I have found with this recipe, it isn’t needed.)

Place in oven and cook about 25-30 minutes until the edges begin to brown and the sides become bubbly.  It may be easier, and less messy, to cook on a cookie sheet.  You can also make this dish in separate ramekins or smaller casserole dishes, varying the ingredients to individual taste.  I prefer to serve and eat this dish immediately.

Beer Cheese Sauce (Welsh Rarebit) Recipe

(Adapted from an Alton Brown recipe)

Ingredients:

• 2 Tbl unsalted butter
• 2 Tbl all purpose flour
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• ½ tsp kosher salt
• ½ tso freshly ground black pepper
• ½ C porter or stout beer (We used Bier Brewery’s award winning stout – http://www.bierbrewery.com/)
• ¾ C heavy cream
• 7 oz extra sharp cheddar cheese (Let the folks from Goose the Market guide you towards a delicious cheese – http://goosethemarket.com/)

In a medium saucepan over medium low heat, melt the butter and whisk in the flour.  Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour.  Whisk in mustard, Worcestershire sauce, salt and pepper until smooth.  Add beer and whisk to combine.  Pour in cream and whisk until well combined and smooth.  Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth, which will take about 4-5 minutes.

Just before the end of the year, we hosted our annual Hurst Bean Cookoff and Cornhole tournament in the Bean Field. Thanks to all who participated in both events, we look forward to hosting again next year! Congrats to the winners!

2010 Hurst Bean Cookoff Winners:

Chef Gonzo and Crew

2010 HBF Cornhole Champs: Team Shake n’ Bake (Kevin Smith & Jeremy Powell)

Shake n Bake!

Football season is now in full swing and this Sunday the Hurst Bean Field will host the first Colts tailgate party of 2010. What better way to kick off the home opener than with a huge pot of Tailgate Chili! With 15 bean varieties, 3 kinds of meat, and plenty of spice for any chili fan, this recipe is sure to be a hit as you get ready for your teams’ next game.

What you need:

• 1 LARGE soup pot (this recipe makes a lot!)
• 2 Bags Hurst’s HamBeens® Chili 15 Bean Soup® (I also added some extra kidney beans in this version)
• 1 lb. ground sausage
• 1 lb. ground sirloin
• 1 lb. cubed chuck roast
• 3 cups chopped onion
• 5 cloves garlic, chopped
• 2 each poblano, anaheim, green bell peppers.
• 5 cups (40 oz) beef stock
• 1 can diced tomatoes
• 1 can crushed tomatoes
• 2 tablespoons ground chipotle powder
• 1/2 tablespoon allspice
• 1/2 tablespoon cumin
• 1 small can tomato paste
• Salt and Pepper to taste

1. Rinse and sort through the beans. Check for any debris or stones and discard. Dump the beans into a large bowl and cover with at least 2″ of warm water. Soak overnight or at least 4 hours. After soaking, discard the excess water and set the beans aside.

2. In a large skillet, brown the meats in separate batches. You don’t want to cook the cubed beef all the way through, just sear the outer layer. Add the meats to the chili pot as you go (not over heat yet).

3. Using some of the leftover grease from the meats, sauté the onions and garlic for 4-5 minutes until they begin to turn golden brown. Add to the soup pot when finished.

4. Preheat the oven to 450º. Cut the peppers length-wise and remove the seeds and stems. Place on a baking sheet and drizzle with a small amount of olive oil. Roast the peppers until the skins begin to turn black and the peppers become soft. Remove and allow them to cool in a covered bowl or ziplock bag. The skins should then peel right off the outer layer after cooling. Using a blender, pureé the peppers until smooth. Add to the chili pot.

5. Add beans, beef stock, and enough water to cover the contents in the pot. Turn the heat to high and bring entire mixture to a low boil. Reduce the heat and simmer (covered) for 60 minutes (check periodically to make sure you have enough liquid in the pot to cover all ingredients, add more water if needed). Remove the lid and add tomatoes, blended peppers, tomato paste, spices, and contents of Hurst’s Chili seasoning packets. Bring back to a simmer and cook for at least another 30 minutes (uncovered).

The longer this chili cooks the better (2.5+ hours in this version). As the ingredients incorporate together, the flavors become more rich and deep. The beans will start to break down, releasing their starches to help thicken the chili. I like to serve with sliced jalapenos, shredded cheese, and a side of corn chips for a little crunch with every bite.

Have a great tailgate!

This is our submission to The Well Seasoned Cook’s “My Legume Love Affair #27″ this month hosted by the contests’ originator, Susan Wolfe. Be sure to check out all the great recipes and enter to win a Hurst’s Bean 6-Pack every month!

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This past Sunday in the Hurst Bean Field®, we hosted our 3rd Annual Hurst Bean Cookoff during the pregame tailgate party. Once again, we were blown away by the amount of creativity and effort that went into the presentation of these dishes. From the “Hurst Hoosier Gumbo” (served with Dom Perignon!), to the Dugan Family’s winning “Spicy Sausage and Chicken with Black Beans”, we appreciate all who participated and can’t wait for next years’ contest!

Continue reading for some of our favorite entries and pictures!

A special thanks to our 3 judges, they consumed enough beans (and booze!) to last through the holidays.

Zack Legend (http://zacklegend.com/)

Mel McMahon (http://twitter.com/melmcmahon)

Chef Wendell Fowler (http://www.chefwendell.com/)

Winner: Dan and Amanda Dugan, Spicy Chicken & Sausage with Black Beans

Recipe:

2-tbsp. extra virgin olive oil

1/2 lb. bulk hot Italian sausage

1/2 lb. Andouille sausage, cut into bite-sized pieces

1- large boneless, skinless chicken breast, cut into bite-sized pieces

1/2 large onion, chopped

2- carrots, shredded

2 celery ribs, thinly sliced

1 bay leaf

10 oz. Hurst’s® Black Beans

5-6 sprigs fresh sage

1 cup dry white wine

3 cups chicken stock

Salt and pepper to taste

1/2 loaf Italian bread

3- tbsp. butter, melted

3-4 sprigs thyme

Handful of fresh parsley, chopped

Directions:

Boil black beans according to package directions, drain and set aside. Heat oil in Dutch Oven. Add Italian sausage and crumble into small pieces. Cook until it begins to brown, then add Andouille sausage. Cook until edges begin to crisp. Remove sausage to a paper towel. Add chicken to pan and season with salt a pepper. Lightly brown, then add carrots, celery, onions, and bay leaf. Cook until veggies become soft. Add sausage, beans, and sage to pan. Stir in wine to deglaze, then add stock and stir to combine. Cut bread into large chunks and toss with butter, parsley, thyme, salt and pepper. Spread bread across top of pan and place under broiler for about 5 minutes to brown. Serve directly from the pot.

Other Favorites:

“Craig n’ Em’s Cajun 15 Beans n’ Rice w/ Andouille Sausage

1/2 lb. bacon, chopped

1/2 lb. smoked sausage, chopped

1/2 lb. ground beef

1- medium size onion, small dice

1- green bell pepper, small dice

4- stalks celery, chopped

1- package Hurst’s® 15 Bean Soup®

1- can chicken stock

1- can diced tomatoes

3- bay leaves

1 Tbsp. thyme

1- Tbsp. Oregeno

1- Tbsp. Cajun seasoning

Cooked rice

Grilled Andouille sausage

Sauté bacon, sausage, and ground beef until fat is rendered. Add veggies, sauté until tender. Add Hurst’s 15 Beans, stock, tomatoes, and seasonings. Simmer until beans are soft. Serve over rice and topped with grilled andouille sausage.

“Kona Coast” HamBeens® Soup – KC Kern

1- Pkg. Hurst’s® HamBeens®

6-8 Cups water

1 lb. cubed ham

3/4 cup brown sugar

1 tsp. salt

1 can (20 oz.) crushed pineapple

1- Jar (9 oz.) habanero a roasted pineapple dip (optional)

Place beans in pot and cover with 1-2″ water. Bring to a boil, then slow simmer for 2 hours. Chop up peppers. Add ham, pineapple, butter, brown sugar, salt, peppers, and habanero dip. Continue on medium heat until slow simmer returns, about 20-30 minutes. Enjoy!

15 “Beaña” Colada’s - Kathy Mueller

4- quarts “15 Bean Ice cream” (made using cooked and pureéd Hurst’s beans)

1- 46 oz. can pineapple juice

1- 16 oz. can cream of coconut

8 shots of dark rum

-Soften the ice cream, then blend all ingredients and serve immediately.

Click below for more pics from the ’09 Cookoff!

The Hurst Bean Field, along with 95.5 WFMS, is once again hosting the biggest pre-show tailgate of the summer! The Bean Field will be the place to be for all your concert festivities. There are a few changes from last year, so please click below for more details and come down to the HBF on Saturday, September 19th!

TAILGATE DETAILS

Pictures from the PARTY