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…
The 2012 Hurst Bean Cookoff was another huge success and we appreciate all who entered this years’ contest. With so many delicious recipes, the judges had a really difficult decision… but in the end, The Dugan Family took home the grand prize for the 2nd time in 3 years with their now famous Black Bean Pierogi’s . See the video below for a great recap of the festivities and the secret family recipe.
Recipe: Black Bean Pierogi’s Continue reading
Fall officially started last week and temperatures at night are beginning to drop. With the cooler weather, it’s the perfect time to try this 15 Bean Chicken and Sausage Gumbo. This recipe is sure to satisfy your “comfort food” cravings, and makes enough servings to freeze leftovers for later in the winter. Along with Hurst’s spicy Cajun seasoning, the other key to this dish is using some really high quality smoked Andouille sausage (thanks Goose the Market!). Serve along side some long grain rice and homemade corn bread to complete this deliciously hearty meal.
Don’t forget to enter our recipe photo contest on Facebook and win a $100.00 grocery gift card!
What you need: Continue reading
Through October 31st–Show off your best bean recipe! Submit a photo of your favorite recipe featuring Hurst’s beans and you could win one of (3) $100 grocery gift cards! Click to Enter
We want to see your best recipes this Fall and Winter. Every month from October-March we will be giving away great prizes and this is your first chance to win!
It’s easy to enter:
1) Cook your favorite recipe featuring one of Hurst’s products (HamBeens® , Hurst Family Harvest®, or Hurst’s® brand)
2) Take a picture of your finished dish, INCLUDE YOUR EMPTY BEAN PACKAGE IN THE PICTURE!
3) Submit your entry to our Facebook fan contest page
Multiple entries allowed, but must be unique and not duplicates. Any copied, “borrowed” or use of photographs for which you do not have the rights will be disqualified and entrant removed from contest.
Winners will be selected randomly from all entries using http://www.random.org
(3) Three $100.00 gift cards for grocery store of winners choice.
Winning photos will be posted on all Hurst websites