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.
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. Continue reading
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!
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!
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!
Split Pea and Asparagus Soup with Parmesan-Garlic Toast
- 1 package Hurst HamPeas, split peas
- 1 cup chopped carrots
- 1 cup chopped onion
- 1 cup chopped celery
- about 1/2 lb. asparagus, chopped
- 3 cloves garlic, chopped
- 1 Tbsp olive oil or butter
- Ham bone (leftover from holidays!?!)
- 10 cups water
- Toast – 8 slices of french or other artisan bread
- Butter for toast
- Garlic salt (or garlic powder and salt)
- about 1/2 cup shredded Parmesan cheese
- Sour cream, for garnish
- Cracked pepper, for garnish
- Place the green splits into a colander or sieve and rinse with cold water. Discard any debris.
- Dice the vegetables into 1/2″ pieces and give the garlic a rough chop.
- In a large soup pot over medium-high heat, saute the vegetables in olive oil or butter. When they begin to soften and the onions become translucent, add the split peas, ham bone, and 10 cups of water.
- Stir to combine and bring mixture to a rolling boil. Partially cover the pot and continue to boil for 30 minutes, then remove the lid and simmer uncovered for an additional 30-45 minutes.
- Meanwhile, prepare the toast. Butter the slices of bread and season with garlic salt. Add pinchful of Parmesan cheese and run under the broiler for 2-3 minutes. Let cool slightly before slicing. (Or leave whole for scooping soup!)
- Remove ham bone. Reduce heat to low and puree mixture, using a submersion blender or food processor to desired consistency. (I used my blender.)
- Serve hot with a dollop of sour cream and some cracked black pepper, along with the Parmesan-Garlic toast or croutons. (Tastes great in a sourdough bread bowl too!)
Hurst has partnered this month with blogger/author Erin Chase @ $5 Dinners to create a couple of great new bean recipes featuring our best selling HamBeens® items. This 15 Bean Pot Pie looks delicious and would be a perfect recipe for the busy holiday weeks ahead. Be sure to check back here or on her site for more recipes in the coming weeks!
15 Bean Pot Pie
- 3 cups cooked 15 Bean Soup beans
- (Note: 1 bag of 15 Bean soup mix made enough beans to make 2 pot pies…perfect for a double batch!)
- 2 cups mixed vegetables
- 1 tsp onion powder or minced onion
- 1 can cream of celery soup
- Salt and pepper
- 2 pie crusts
- (Cook the dried beans according to package instructions, if needed.)
- Preheat oven to 425.
- In a large mixing bowl, combine the cooked beans and the mixed vegetables with the minced onion and canned soup (as is, do not dilute).
- Place one crust on the bottom of a lightly greased pie plate. Pour the filling into the crust. Top with the remaining crust and pinch the crust together around the edges. Make a few decorative slits in the top crust to vent.
- Bake in the preheated oven for 35 to 40 minutes, or until crust is golden on top. Use a pie crust shield if needed to keep the crust edge from burning.
- Serve warm with favorite side dish.
See complete recipe post from $5 Dinners HERE
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…