Looking for one of the BEST ways to use a leftover Easter ham bone next week? Try this incredibly easy slow cooker (crock pot) recipe featuring Hurst’s Great Northern HamBeens® and the remainder of a good sized Easter ham. Let it cook all day while you’re at work and serve for dinner with a side of fresh corn bread. It’s a delicious meal that is filling AND inexpensive.

Easter Ham and Beans Recipe

You will need:

• 1- package Hurst’s Great Northern HamBeens (can substitute 15 BEAN SOUP as well)
• 1- leftover ham bone, with a good amount of meat still on the bone
• 1- large onion, diced
• 1- cup carrot, diced
• 1- cup celery, diced
• 2- cloves garlic, chopped
• 7- cups water or chicken stock
• Salt and pepper to taste
• Optional: Fresh thyme for garnish

Directions:

1. Rinse and sort through the beans. Check for any unwanted debris and discard.
2. In a 4-6 quart slow cooker, add rinsed beans and the rest of the ingredients, including Hurst’s Ham Flavor packet.
3. Cook on high for 5 hours, or low for 7-8.
4. Remove the ham bone from the pot. Shred or chop all of the remaining ham and add back into the beans.
5. Tastes great with a generous shake of black pepper… and we prefer a little hot sauce on top too!

White Bean & Corn Chowder – $5 Dinners

Split Pea and Asparagus Soup

Lentil Stew with Pita Chips

15 BEAN Pot Pie

Pinto Bean Cakes

Beans and Greens Soup

Lentil Sausage Gumbo

Steak Burritos with Drunken Beans

Slow Cooker Cajun 15 BEAN SOUP

Portuguese Bean Soup (Gluten Free)

Black Bean and Polenta Casserole

Lentils and Sausages (Gluten Free)

Sweet Pepper & Asparagus Black Bean Soup

Slow Cooker White Bean Chili with Squash

Crock Pot Tri-Beans with Mexican Cornbread

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Guest blogger Erin Chase from $5 Dinners has submitted another delicious recipe this week using Hurst’s Garlic & Herb Lentils.  This Lentil Stew is packed with flavor and super easy to make. Check back later this month for another Hurst recipe and Bean Pot Giveaway from $5 Dinners.

Click here to see all of $5 Dinners recipes featuring Hurst Beans.

Lentil Stew with Pita Chips

Ingredients:

• 1 bag Hurst Garlic and Herb Green Lentils
• 1 Tbsp olive oil
• 1 large red onion, chopped
• 4 large carrot sticks, peeled and chopped
• 3 garlic cloves, crushed
• 1 15 oz. can diced tomatoes
• Juice from 2 lemons
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• Garnish – dollop sour cream, chopped cilantro
• Handful of pita chips for each serving

Directions

• In a large saucepan or 6 qt Dutch oven, cook the lentils as directed on the bag.
• Once they have cooked for half the time indicated on the package, add the chopped onion, crushed garlic and chopped carrots. Stir in the undrained diced tomatoes and the juice from the lemons. Bring to bubbling, reduce heat and finish cooking the lentils.
• Season with ground cumin and cinnamon.
• When the lentils have cooked, remove from the heat to prevent the lentils from getting mushy.
• Serve Lentil Stew warm with dollop of sour cream and cilantro in each bowl, with a side of pita chips.

Fellow “bean enthusiast” Lana Stuart at the Never Enough Thyme food blog has created another great recipe with Hurst’s HamBeens® this week. The Pinto Bean Cakes were a huge hit at her Super Bowl party and would be a perfect snack at any party or family gathering.  Be sure to check out her site for all the photos and step-by-step instructions.

Pinto Bean Cakes with Salsa and Sour Cream

A mixture of pinto beans and southwest flavors combine in this appetizer that is perfect for football game day.

Prep Time: 20 minutes Yield: About 20 bite-size bean cakes Cook Time: 3 hours Total Time: 3 hours, 20 minutes

Ingredients

For the beans:

1 20 oz. package Hurst’s HamBeens® Pinto Beans with Ham Flavor 6-8 cups water 1 cup diced onion 1/4 tsp. black pepper

2 tsp. salt

For the pinto bean cakes:

2 cups cooled and well drained pinto beans 1/4 cup finely diced red bell pepper 1/4 cup finely diced yellow bell pepper 1/4 cup diced green onion

1 tblsp. minced cilantro 1/2 tsp. lime juice 1/2 tsp. salt 1/4 tsp. black pepper

3 tblsp. flour 1 egg, lightly beaten Up to 1/2 cup peanut oil for frying 2 tblsp. grated cheddar cheese for garnish

Instructions

1. Set aside the ham seasoning packet included with the beans for use later. Rinse the dry beans under cool water and remove any debris, if necessary. Place the beans in a large pot and cover with water at least two inches above the height of the beans. Bring to a rapid boil. Remove from heat and let stand for one hour.

2. After one hour, add onion and pepper and continue cooking in the same water for an additional hour. Add additional water during the cooking time only if needed. Cook until beans are tender. Near the end of the cooking time, add the ham seasoning packet and salt. Let the beans cool to room temperature or refrigerate overnight before continuing with the recipe.

3. Place the cooled, drained beans in a large mixing bowl. Mash the beans thoroughly using a potato masher, fork, or in a blender or food processor. Add the red and yellow bell pepper, green onion, cilantro, lime juice, salt, pepper, flour, and egg. Stir together until thoroughly combined. Let the mixture sit for a few minutes while you heat the oil.

4. Place about 3 tablespoons of peanut oil in a non-stick skillet and heat the oil over medium-high heat. Drop the bean mixture by tablespoonfuls into the hot oil. Press gently to slightly flatten the bean cake. Fry for 3-4 minutes on the first side or until golden brown. Do not try to turn the bean cake until the first side is very nicely golden brown. Flip the cakes over and fry the second side for about 3 more minutes or until browned.

5. Remove to a paper towel lined plate to drain. Repeat until all the bean mixture is used. Add additional oil if needed.

6. Top the cakes with a small dollop of sour cream, a tiny bit of salsa, and a bit of grated cheddar cheese and cilantro.

One of the best ways to cook Hurst’s 15 BEAN SOUP is in a slow cooker or crock pot.

 Two of the questions we receive most often from fans of Hurst Beans:

• 1) Can I make 15 BEAN SOUP in a slow cooker or crock pot?
• 2) Are Hurst’s beans gluten free**?

The answer to both questions is YES. Making a batch of Hurst Bean’s in the slow cooker is one of the most fool-proof ways to get a perfectly cooked soup every time. You can start them in the morning, go to work, and by dinner time everything is ready to eat. Try this easy to follow, gluten-free recipe and you may never go back to the traditional “soak and boil” method again.

**All dry beans are a naturally gluten free product and every Hurst’s seasoning and spice blend is now 100% gluten free as well (Cajun used to be the exception). Our facility however is not specifically dedicated gluten free as we pack both barley and pasta as well. Please call us with any questions or concerns @ 1-800-HAMBEEN.

You will need:

1. 1 package 15 BEAN SOUP® w/ ham flavor
2. 1 lbs. gluten free ham steak, diced
3. 1 can (14.5oz) gluten free diced tomato
4. 1 medium onion, diced
5. 2 cloves garlic, chopped
6. Juice from 1 lemon
7. 7-8 cups water (depending how thick or “brothy” you like the soup)

1. Rinse and sort through the beans. Check for any unwanted debris and discard.
2. Pour the rinsed beans into the slow cooker, then layer the onion, garlic, and ham on top. Add 7 cups of water, put on the lid, and cook on high for 5-7 hours.
3. When beans are tender, add the diced tomato, lemon juice, and Hurst’s ham flavor seasoning included in the package. Cook on low for an additional 30 minutes, then keep warm until ready to serve.

It’s that easy! No soaking, no boiling on the stove. Just leave it on all day and your house will smell incredible when you get back from work!

Over the next month, be sure to check back in for guest recipe posts from author/ photographer/ cook Lana Stuart of the “Never Enough Thyme” food blog. She will put her own southern twist on some delicious Hurst’s HamBeens® recipes. This week, Lana used our Great Northern beans with ham flavor and paired them with fresh turnip greens and diced ham. It’s a perfect dish for these cold, wet, winter days. Enjoy!

Beans and Greens Soup

Prep Time: 10 minutes

Cook Time: 2 hours, 15 minutes

Total Time: 2 hours, 25 minutes

Nutritious, warm, thrifty, and delicious! Perfect winter soup using economical dried beans and turnip greens.

Ingredients

• 1 20 oz. package HamBeens Great Northern beans with ham flavor
• 1/2 large red onion, diced
• 2 stalks celery, diced
• 1 garlic clove, minced
• 1 tblsp. herbes de Provence
• 1/2 tsp. black pepper
• 8 oz. diced ham
• 1 lb. cleaned, sliced turnip greens
• 1/4 tsp. red pepper flakes
• 1 tblsp. kosher salt
• Diced fresh tomato, for garnish
• Diced green onion, for garnish

Instructions

1. Place the beans in a large soup pot or Dutch oven. Set the ham flavor packet aside to use later in the recipe. Add water to a level 2” above the top of the beans. Bring beans to a rolling boil over high heat. Remove from the heat and let sit for one hour. Do not drain.
2. Place the beans and water back over high heat. Add the red onion, celery, garlic, herbs, pepper, ham, turnip greens, and red pepper to the pot and bring to a boil. Cover the pot and reduce the heat so that the soup remains at a steady simmer, not too low, and cook for an additional hour or until the beans are tender. Add the salt and ham flavor packet near the end of the cooking time.
3. Ladle into individual serving bowls. Top each serving with diced fresh tomato and green onion.

Notes

Here is another great recipe from our blog partner Carol @ Simply…Gluten-Free. She uses Hurst’s Old World Lentil Soup to create an entrée with Italian Sausage and fresh kale as the main ingredients. This easy-to-follow recipe is both delicious and gluten free… Enjoy!

Find more of Carol’s recipes at http://simplygluten-free.com/

Gluten Free Lentils and Sausage Recipe

Ingredients

2 tablespoons olive oil
1 white or yellow onion, chopped
2 carrots, diced
1 celery rib, diced
3 cloves garlic, minced
1 package Hurst Family Harvest Old Word Lentil Soup Mix
6 cups water
1 bunch kale, ribs removed, leaves coarsely chopped
2 tablespoons balsamic vinegar
hot sauce to taste (such as Tabasco)
Kosher salt & freshly ground black pepper to taste
4 Italian sausages

Directions

In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Add the onions, carrots and celery and cook until they start to soften, about 5 minutes. Add the garlic and cook for 30 seconds.

Rinse and pick over the lentils. Add to the pot along with the enclosed seasoning packet and 6 cups water. Bring to a boil, cover the pan, reduce heat to low and simmer for 30 minutes.

Heat a medium skillet over medium-high heat. Prick the skins of the Italian sausage and brown the sausages on all sides, about 5 -6 minutes. Add about ¼ inch of water to the skillet, cover the skillet and reduce heat to medium. Cook until the sausages are cooked through, 10 – 15 minutes. Cover with foil to keep warm.

After the lentils have simmered for 30 minutes, remove the cover on the pan, stir in the kale and vinegar and cook until the kale is wilted and the lentils are tender, about 10 minutes. If you want you lentils soupier, you can add more water. Taste the lentils and season with salt, pepper and hot sauce. Slice the sausages on the diagonal and serve on top of the lentils.

Servings:

A gluten free recipe that serves 6 – 8 people.

Here’s another great recipe from Erin @ 5$ Dinners featuring our Hurst’s HamPeas®. She uses a leftover Christmas ham bone for added flavor and serves with a side of Parmesan-Garlic toast. Happy New Year from Hurst Beans!

This months’ recipe from Carol @ Simply Gluten Free is a new take on a classic Caribbean style dish. She uses Hurst’s Chipotle Lime Black Bean Soup as the base for the recipe, then finishes the dish off with fried plantains and avocado for added flavors. Here’s her easy-to-follow recipe…

Gluten Free Cuban Black Bean Soup Recipe

Ingredients

1 bag Hurst Family Harvest Chipotle Lime Black Bean Soup Mix
1 tablespoon olive oil
1 white onion, diced
4 gloves garlic, minced
1 red bell pepper, diced
1 (28 ounce) can diced tomatoes
1 cup rice
2 cups cooked turkey or chicken (optional)
Salt & pepper
Hot sauce (optional – to taste)
Vegetable oil
2 plantains, sliced about ¼ inch thick diagonally
2 avocados
1 lime
¼ cup sour cream or dairy free sour cream
½ cup cilantro leaves

Directions

Reserve the flavor packet from the bean soup mix and soak the beans in water for 8 – 24 hours. Rinse and drain the beans.

Heat the oil in a large Dutch oven or soup pan over medium-high heat. Add the onion and cook for 5 minutes or until softened. Add the garlic and red peppers and cook for another minute. Add the beans, the flavor packet and 8 cup of water. Bring to a boil, cover, reduce heat and simmer for 1 ½ hours. Add the rice and continue to cook for 40 minutes or until the beans are tender. Add more water if necessary. Stir in the turkey or chicken if using and cook for another 5 minutes or until heated through. Season to taste with salt, pepper, and hot sauce.

Pour about ¼ inch of vegetable oil in a small skillet and heat over medium heat until hot. Fry the plantain slices in the hot oil in batches until golden brown, about 2 minutes per sides. Drain on paper towels.

Mash the avocado with the juice of the lime and the sour cream.

Serve the soup topped with fried plantains, avocado cream and cilantro leaves.

Servings:

A gluten free recipe that serves 6 – 8 people.