For those of you familiar with the N.K. Hurst Co., you may know that we are located in the shadow of Lucas Oil Stadium, home of the Indianapolis Colts. For over 25 years we have been a host to tailgaters and some of the best pregame festivities in the area. Needless to say, we are all huge football fans (especially the Colts) and after last week’s win in the AFC Championship, we can’t wait for the “Big Game” on February 7th.

With that in mind, I thought it was a good time to break out one of my current favorite recipes, and one that will work great for that “Big Game” party.

GO HORSE……

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It’s all here: Turkey, roasted carrots, sweet potatoes, mashed potatoes, green beans, and…oh yeah. Gravy. This Friday, many will stand in front of a fridge filled with Thanksgiving leftovers and wonder “what to do”? Here’s a simple recipe that combines many of your “traditional” leftovers with 15 Bean Soup® to create a thick and hearty stew that is sure to please everyone, even those still riding a tryptophan high.

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As someone who really enjoys a good old-fashioned cheeseburger, it’s always been difficult to even consider eating a meat-less version when the original is just so tasty. But after my experience in the kitchen yesterday,  I have to admit that if for some reason I became a vegetarian, hope for a decent “burger” is not all lost…

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A recent trip to visit family on the east coast provided the inspiration behind this classic soup dish. As I worked on a 2nd bowl of my aunt’s (almost) famous Clam “Chowdah,” I realized that our #1 selling 15 Bean Soup® w/ ham flavor would substitute perfectly for the usual bacon or salt pork found in most chowders. Back at home, after some calls to local grocery stores, I was able to find some “freshly delivered” (the joys of living in a land-locked state) Cherrystone Clams. A few hours later, it felt like I was back on the coast again with a bowl of delicious clam chowder and amazing views of the… corn fields.

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I know I’m not the only one with dreaded memories of the monthly “Sloppy Joe Day” from my middle school cafeteria. The “meat” slop on a stale bun was always a little sketchy, but the concept is sound; a sweet and tomato-ey meat sauce on a burger bun. Try this recipe with a package of Hurst’s HamBeen’s® 15 Bean Soup and you will have no problem forgetting that plastic tray tragedy.

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