2013 Hurst Bean Cook-off

2013 cookoff web 52013 cookoff web 15

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!



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Split Pea Soup with Ham and Bacon

Split Pea ham bacon

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
Serves: 6
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
  1. In a large pot (5 or more quarts), heat olive oil over medium heat.
  2. Add onion, and bacon. Cook for 10 minutes. (Do not drain bacon fat)
  3. Add thyme and garlic and cook for an additional 30 seconds.
  4. Add chicken stock, ham and split peas.
  5. Bring to a boil, reduce heat to low and cook covered for 45-60 minutes, stirring occasionally.
  6. Salt and pepper to taste.

hungry hw split pea

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Hurst Beans on Indy Style

Hurst Beans

Hurst BeansIt 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!

slow cooker chili web 1


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Summer Baked Bean Recipes

2013 Baked Bean recipe review


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!

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Easter Ham and Beans

Easter Ham and Beans

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

Don’t Forget to enter our Spring Recipe Photo Contest… You can win a $100 gift card to your favorite grocery!
15 BEAN SOUP contest pic

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


  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!


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Winter Recipe Round-up

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

Beans and Greens Soup

Lentil Sausage Gumbo

Lentil Sausage Gumbo


Steak Burritos with Drunken Beans


Slow Cooker Cajun 15 BEAN SOUP


Portuguese Bean Soup (Gluten Free)


Black Bean and Polenta Casserole

gluten free lentils and sausages

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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Lentil Stew with Pita Chips


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


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