It was another great day for Hurst Beans on the local show Indy Style. Our guest chef Heather Tallman (from the food blog Basil Mamma) did an awesome job cooking and talking about Hurst’s new Slow Cooker Chili. It’s tailgate season and the perfect time to show off this great new product. Click the pictures above to watch the segment, and look for both new Slow Cooker items this Fall in stores near you!
For many people across the country, Memorial Day is the official kickoff to summer. With BBQ’s and picnics all weekend, it’s time to ditch the old canned baked beans and make some from scratch. Here are a few favorite recipes from our test kitchens that will make the entire party happy.
Have a safe and happy Memorial Day!
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.
Don’t Forget to enter our Spring Recipe Photo Contest… You can win a $100 gift card to your favorite grocery!
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
- Rinse and sort through the beans. Check for any unwanted debris and discard.
- In a 4-6 quart slow cooker, add rinsed beans and the rest of the ingredients, including Hurst’s Ham Flavor packet.
- Cook on high for 5 hours, or low for 7-8.
- Remove the ham bone from the pot. Shred or chop all of the remaining ham and add back into the beans.
- Tastes great with a generous shake of black pepper… and we prefer a little hot sauce on top too!
Hurst Beans partnered with some great food blogs over the last couple of months to provide some really delicious recipes using a variety of our products. Here’s a review of all the dishes with links and pictures to help you decide which to make in the coming weeks!
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
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
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