With all the recent cold weather, it’s a great time of year to pull out the slow cooker and try some new flavors with some of Hurst’s classic bean dishes. Last week, one of our food blog partners Heather Tallman (check out BasilMomma-a busy mom that likes to cook!) used HamBeens® Great Northerns to create a perfect holiday-inspired bean recipe. Read her complete post HERE, and see below for the easy to follow directions.
- 1 20 oz bag of Hurst Hambeens
- 4 C water
- 4 C chicken stock
- 1 lb of cooked meat, optional (ham, ham bone, jowl OR no meat at all!)
- 2 cloves garlic, chopped
- 1 medium shallot, diced
- 2 TB brown sugar
- 2 bay leaves, dried
- 1 tsp kosher salt (taste before serving to see if you need more)
- 1 tsp of black peppercorns
- 1 1/2 tsp ground cinnamon
- 1 cinnamon stick
- 2 TB unsalted butter
- 1 tsp of seasoning packet
- Rinse and dry beans discarding any that are bad.
- Check for unwanted debris and discard.
- Add rinsed beans to a 6 qt slow cooker.
- Add water, stock, sugar, shallot, meat (optional), garlic, peppercorns, salt, bay leaf, ground cinnamon, cinnamon stick, butter and 1 tsp of seasoning.
- Place lid and cook on high for 4 hours or low for 8-9 OR until beans are soft and liquid is absorbed.
- Do not lift the lid.
- This can add up to 30 minutes of cooking time each time you lift.
- Allow to cool 15 minutes and give the beans a light mash.
- Remove bay leaves and cinnamon stick.
- Serve as a base for pork cracklins, the meat you cooked in it or no meat at all!
Last Sunday, N.K. Hurst hosted our 7th Annual Hurst Bean Cook-off, and we were once again blown away by the awesome presentations. From the Fireball Whiskey Chili, to the Black Bean Breakfast Ravioli’s, to the 15 BEAN Étouffée, all entries really stepped up their culinary creativity this year. In the end, one of our newest entrants took home the grand prize with his combination of a “Black Bean McAfee Patty Melt” and “Boomstick Stew” (recipe will be posted on http://www.hurstbeans.com). Congratulations to Frank Javorsky, Bob Kevoian, and the rest of their crew for such an outstanding dish. See below for a video and pictures from the event, and thanks again to judges Chef Dan Messmer & Zack Legend for eating all these beans!
Hurst Beans is partnering with several food blogs this Fall and Winter to bring you some all new recipes featuring our best selling soups. This week, Leslie from The Hungry Housewife blog used Hurst’s HamPeas® green split pea soup as the base for this delicious recipe. It’s hard to make traditional split pea soup looks this tasty! See below for the recipe and be sure to click over to her site and follow The Hungry Housewife on Facebook for more awesome recipes all season!
Split Pea Soup with Ham and Bacon Recipe (Photos and recipe courtesy of The Hungry Housewife)
Split Pea Soup with Ham and Bacon
Author: Leslie Green – The Hungry Housewife
Prep time: 5 mins
Cook time: 60 mins
Total time: 1 hour 5 mins
Split Pea Soup with Ham and Bacon
- 1 tablespoon Extra Virgin Olive Oil
- 1 medium Red Onion, finely chopped
- 4 oz Bacon (about 5 slices), finely chopped
- 1 tablespoon Fresh Thyme Leaves, finely chopped
- 2 Garlic Cloves, minced
- 7 cups Chicken Stock
- 2 cups Cooked Ham, chopped into very small bite sized pieces
- 1 package Hurst’s Ham Peas-Green Split Peas, rinsed, discard flavor packet and keep for later recipe
- In a large pot (5 or more quarts), heat olive oil over medium heat.
- Add onion, and bacon. Cook for 10 minutes. (Do not drain bacon fat)
- Add thyme and garlic and cook for an additional 30 seconds.
- Add chicken stock, ham and split peas.
- Bring to a boil, reduce heat to low and cook covered for 45-60 minutes, stirring occasionally.
- Salt and pepper to taste.
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