After a brief hiatus, the Hurst Bean Blog is back! Be sure to check in regularly for recipe updates, bean info from around the internet, and “what’s new” at the N.K. Hurst Co. —

With 90˚+ temps all over the country, there couldn’t be a better time to make this refreshing and delicious Mediterranean Lentil Salad. It works great as a side dish for your next cookout, or perfect as an easy and healthy snack any time of day.

This recipe uses Hurst’s® French Green Lentils. While any type of lentil would work for this dish, it’s best to use a “whole” variety rather than a “split” because they will hold their shape and not break down during cooking. One of the great things about this healthy dish is how quickly it can be made. In less than a 1/2 hour everything can be prepped, mixed, and left in the fridge until you are ready to eat.

What you need:

• 1 lb. French Green (or other whole variety) Lentils
• 2 Cloves garlic, chopped
• 1/2 Cup diced yellow onion
• 1/2 Cup diced red onion
• 1 Cup cherry or grape tomatoes, halved
• 1 Cup diced green pepper
• 1/2 Cup Olive Oil
• 1/2 Cup Red Wine Vinegar
• 2 tsp. Penzey’s “Mural of Flavor” seasoning (discussed HERE and you can buy online HERE)
• 1/2 tsp. dried parsley
• 1/4 tsp. allspice
• 1/4 tsp. clove
• Salt and pepper to taste

Directions

1. In a large soup pot over medium-high heat, sauté the yellow onion with a tablespoon oil. When the onion becomes translucent, add the chopped garlic and cook until the mixture begins to brown.

2. Sort and rinse the lentils thoroughly. Remove any debris or dirt and discard. Add the lentils into the pot and cover with 7-8 cups of water. Turn the heat to high and bring the contents to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the lentils are completely tender.

3. While waiting for the lentils, add the olive oil, vinegar, and all dry seasonings to a large mixing bowl. Whisk together thoroughly, then add the red onion, green peppers, and tomatoes. Stir to combine.

4. When the lentils are finished cooking, drain completely and add them to the mixing bowl. Stir well to combine and cover the bowl with plastic wrap. Place in the fridge for at least 30 minutes before serving.

(Try topping it with some crumbled feta cheese for even more great flavor!)

Since the Cowboy Caviar recipe has been receiving the most hits recently, I figured it would be a perfect fit for a re-submission and entry in My Legume Love Affair: 12th Helping hosted this month by Annarasa. If you would like to participate in the future, be sure to check out the Monthly Host Schedule. Also, look for Hurst’s Beans to be a co-sponsor of this contest going forward and to provide prizes to each monthly winner!

As summer quickly approaches, the idea of eating a warm and hearty soup seems to steer a lot of people away from utilizing beans in their everyday diet. Because they are so easy to add to any soup or stew, it is easy to forget that beans can adapt just as well to chilled dishes. This recipe features the “earthy” flavor of Blackeye Peas with fresh vegetables, and is tossed in a delicious tangy and spicy dressing.

The name “Cowboy Caviar” sums this dish up quite well; it is a refined take on a fairly unrefined product (beans). A web search will produce quite a few versions of the recipe (one of my favorites), but the problem I have found with many of these is the use of canned beans (go figure). The issue is that canned bean products are almost always too mushy and soft. The texture of the fresh vegetables in this case is completely ruined if you use a bean that can’t hold up, especially considering that this dish is always “better the next day”. Use dry beans and not only will the final result be much better, but you can make twice as much for 1/2 the cost…

What you need:

1- Package Hurst’s® Brand Blackeye Peas

1- Cup Diced Tomato. (substitute canned if you need to)

1- Cup Sweet Corn (cut from 2 ears)

1- Cup Green Pepper, diced.

1- Cup Diced Red Onion

1- Jalapeno, stemmed and seeded.

3-4 Cloves Garlic, peeled

4-5 Stalks Green Onion

1/4-1/2 Cup Cilantro

Juice from 1 Lime

1/4- Cup Olive Oil

1/4- Cup Red Wine Vinegar

Salt and Pepper

1. Place Black-eye’s in a colander or sieve and rinse thoroughly. Sort through the beans, check for any debris or dirt and discard. Place rinsed beans in a large soup pot and cover with at least 2″ of water. Bring to a rolling boil, then reduce the heat and simmer (covered) for about 2 hrs. Check the tenderness periodically toward the end of the cooking time. When they have cooked through but are still hold their shape, remove from the heat and drain off excess water. Pour the beans into a large mixing bowl to cool off.

2. While the beans are cooking, prepare the vegetables. Cut the fresh corn off the cob and dice the tomato, onion, and green pepper into 1/4″ pieces.

3. In a food processor or blender, add garlic, green onion, cilantro, jalapeno, oil and vinegar. Puree mixture for 1-2 minutes.

4. Place chopped vegetables into container with beans. Pour dressing over the top and stir entire mixture to combine. Place in fridgerator for at least 1 hour (the longer the better) before serving to allow time for the flavors to meld.

5. Serve cold with tortilla chips for dipping.

*This also makes an excellent side dish for any meal, and is great in a quesadilla or taco too!

We get a lot of inquiries about how to use our beans other than in soup recipes. One of my personal favorites, especially during the warm summer months, is this cold black bean and corn salad. With just a few simple ingredients, it can be the perfect appetizer or side item at your next Mexican fiesta.

What you need:

• 1- package Hurst Black Beans (save the seasoning packet for another time)

• 1- Cup chopped red onion
• 1- Can diced green chilies
• 1- Can corn (drained)
• 1- Tablespoon (or more) of hot sauce
• 1- Clove minced garlic (not pictured)
• 1- Tbs. chopped fresh cilantro
• Juice from 1 lime
• Salt and pepper to taste

1. Rinse and sort through the black beans, checking for any debris that may be present. Soak the beans in a large bowl of water overnight or at least 8 hours. Drain and place into a large soup pot with 2 quarts (8 cups) of fresh water.

2. Bring the beans to a rolling boil, then reduce the heat and let simmer for 2.5 hours, stirring occasionally. If too much liquid evaporates before they are fully cooked, just add more water as necessary.

3. While the beans are cooking, prepare the other ingredients. Chop 1 cup of red onion (usually 1/2 of a large onion), mince the garlic, cut the lime in half, and give the cilantro a rough chop. To save time later, you can open both the can of corn (drain) and also the can of diced green chilies.

4. Once the beans are fully cooked (tender but not mushy), place them in a colander or sieve and rinse with cold water.

5. Place all ingredients into a large bowl and mix well. Cover with plastic wrap and place in the fridge for at least 30 minutes (can be left overnight).

6. Serve with tortilla chips and a cold Mexican beer… ENJOY!

*Note: Many of the recipes online call for canned beans… while that might work well for time constraints, the final product just has a better flavor and texture when using dried beans.