As everyone prepares for a big Thanksgiving meal on Thursday, one thing often overlooked is how to use all the great leftover turkey when the weekend rolls around. A package of Cajun 15 Bean Soup can solve this problem and satisfy the whole family after a day of Black Friday shopping.

With the tools and hardware more readily available, smoked turkeys have increased in  popularity on Thanksgiving tables across the country. While this version uses the leg meat, any portion of the bird will work great. Just pull off any excess meat and drop the bones right in with the beans as they cook. The combination of smokey and spicy flavors create a delicious soup that you will want to make year-round, not just after Thanksgiving.

What you need:

• 1 package HamBeens Cajun 15 Bean Soup®.
• 1 cup chopped onion
• 2-3 cloves chopped garlic
• 1 can diced tomatoes
• 2-3 cups pulled turkey meat (+ large bones from turkey)
• Juice from 1 lemon
• Sour cream (when serving)

1. Pour the beans into a colander or sieve. Rinse and sort through the beans, checking for any stones or debris and discard. Dump the beans into a large bowl and cover with at least 2″ of warm water. Allow to soak for at least 4 hours, up to overnight.

2. Pull meat off of turkey legs and set aside. In a large soup pot over medium-high heat, sauté the onion and garlic with 1 tbs. of olive oil. When onion becomes translucent, add 8 cups of water, rinsed beans, and turkey bones.

3. Bring the mixture to a rolling boil, then reduce the heat and cover. Simmer for 60 minutes, then remove the lid and check to make sure beans are tender. When beans are fully cooked, add diced tomato, lemon juice, leftover pulled turkey, and Hurst’s cajun seasoning.

4. Continue to simmer for an additional 15 minutes, or until ready to serve. Tastes great with a dollop of sour cream and a big slice of corn bread. For some additional heat, don’t forget your favorite hot sauce!

Late last week, I still had a large portion of ham left from Easter lunch. Around here that usually means one (very delicious) thing: some homemade Ham and Beans. Check out this take on one of our most traditional and economical soup recipes.

There are multiple stories as to where Senate Bean Soup got it’s name. Some say the tradition began early in the 20th-century at the request of Idahoan Senator Fred Dubois.  Others argue it originated with Senator Knute Nelson (MN), who expressed his fondness for the soup in 1903. Either way, the soup has and always will be a daily fixture on the Senate Restaurant menu.

This recipe is adapted from one I found in the great bean cookbook from Rancho Gordo. Essentially, the recipe follows the traditional way to cook ham with beans and therefor has become a staple at post-Easter dinner tables. (Here, here, and here for just a few other recent examples).

What you need:

1-Package Hurst’s® HamBeens® Navy Bean Soup

1-lbs. Diced Ham

1- Cup Diced Onion

1- Cup Diced Celery

2-3 Cloves Minced Garlic

1/4 Cup Chopped Fresh Parsley

1-2 Bay Leaves

Salt and Pepper to taste

*Optional (but highly recommended)

Jalapeno Corn Bread

1. Rinse the dried Navy beans under cold water. Check for any debris or stones that may be present and discard.

2. Prepare the vegetables. Cut the onion and celery into 1/4″ pieces and give the parsley a rough chop. Crush the garlic cloves with the flat side of a knife and discard the peel.

3. Coat the bottom of a large soup pot with olive oil. Over med-high heat, sauté the onion and celery until they become slightly translucent. Add the diced ham and sauté for another 4-5 minutes. Add the crushed garlic during the last 2-3 minutes.

4. Add 8 cups of water, rinsed beans, and bay leaf. Bring mixture to a rolling boil, then reduce heat and simmer (covered) for 2 hours.

5. After 2 hours, the beans should be almost cooked through (if not, continue to simmer for an additional 30 minutes). Remove the lid and stir in Hurst’s bean soup seasoning packet and the fresh parsley. Simmer for an additional 1/2 hour and add salt and pepper to taste.

6. Serve hot, garnished with a sprig of parsley and some warm corn bread (go ahead and dunk!).

No meat? We are talking about chili, right?

The number of people turning to a vegetarian diet is growing quickly. It can help promote weight loss, lower cholesterol, and reduce the risks of heart disease, high blood pressure, diabetes mellitus, and osteoporosis… but who cares about all that if it doesn’t taste good?

It’s said that traditional chili absolutely does not contain beans. Well, throw that idea out the window because in this recipe, legumes will be our only protein. To many chili lovers that might be sacrilege, but one taste of this smokey and spicy goodness and even the most passionate meat eaters will come back for seconds.

What you need:

• 1- Package Hurst HamBeens® 15 Bean Chili

• 1-Each of green, red, and yellow peppers
• 1- Medium onion diced
• 3-4 Whole cloves fresh garlic
• 2- Cans diced tomato w/ green chili
• 1- Can stewed tomato
• 1- Can sweet corn
• 1- Can chipotle peppers in sauce
• 1- Can tomato paste
• Zest from 1 lime

1. Rinse and sort through the dry beans. Check for any pebbles or unwanted debris and discard. Place the beans in a large bowl and cover with 2-3″ of water. Soak overnight or for at least 8 hours.  Use a colander or sieve and strain the excess water from the beans. They should have become plump and slightly soft to the touch. Pour the beans into a large soup pot with 10 cups of water and bring to a rolling boil. Reduce the heat and simmer for about 2 hours.

2. While waiting for the beans to cook, prepare the vegetables. Dice the onion and peppers into bite size pieces (about 1/4″). Also remove the skin from the garlic by smashing the cloves individually.

3. In a large pan over med-high heat, saute the mixture in olive oil until the onions become translucent and the peppers begin to soften. Remove from the heat and set aside until beans have finished cooking.

4. After 2 hours, the beans should be almost completely tender.

Add: Tomato (drained), corn (drained), 1/2 the can of chipotle peppers (roughly chopped with sauce), 3-4 cloves garlic (smashed),  the onion/ pepper mixture, and Hurst’s Chili seasoning packet.

Stir to combine and let simmer uncovered for another 15-20 minutes.

5. Stir in tablespoons of tomato paste to simmering chili until desired thickness is reached. A few minutes before serving, add the zest from 1 lime.

6. A little warm cornbread and a dollop of sour cream… ENJOY!

For more great vegetarian recipes: http://myveggiekitchen.blogspot.com/

Pinto beans are used in a wide variety of dishes in traditional Southwestern cuisine. Hurst’s® El Cantarito Pinto Beans come in a 2lbs. package and work great when trying to feed a large group (or just a few BIG eaters) without breaking the bank. (Feeds 12 for under a $1.00 per serving!)

The spiced flavors of the Southwest really give this recipe a kick. These pintos make a great side dish, but can be put over a bed of rice and make a very hearty and nutritious entree.

What You Need:

• 1- Package Hurst’s El Cantarito Pintos

• 1- Cup Diced Onion
• 1- Can Diced Tomatoes
• 1- Can Stewed Tomatoes
• 1- Small Can Diced Jalapenos (use 1/2 a can for less spice)
• 1lbs. Ground Pork
• 4- Cloves Minced Garlic
• 12- Cups Water

1. Place pintos in a colander or sieve and rinse well with cold water. Check for any stones or unwanted debris.

2. Dice onion into 1/4″ pieces and mince garlic cloves.

3. Over med-high heat, saute onion and garlic with 1 tbs. olive oil or butter.

4. When onions become translucent, add cans of tomato and jalapeno. Stir to combine and continue to simmer.

5. In a separate pan, brown the ground pork, breaking up large chunks with the end of a spoon.

6. Add the beans, pork, and Hurst’s Hispanic seasoning mix and stir to combine all ingredients. Bring mixture to a rolling boil, then reduce heat, cover, and simmer for 2 hours. Stir occasionally.

7. After 2 hours, the liquid will be reduced and beans should be almost completely tender. Continue to simmer uncovered for another 15 minutes or until desired consistency is reached, stirring occasionally.

8. Serve hot over a bed of rice with some shredded cheese and your favorite hot sauce… ENJOY!

(Also tastes great rolled in a flour tortilla!)

*See more recession proof recipes at The Alchemist Chef.

This spicy Cajun soup recipe from Hurst is one our best sellers. It is incredibly easy to make and costs less than $1.00 per serving (including some warm cornbread!). Any type of protein can be used, but this time I went with a Smoked Turkey Sausage that was on sale. Enjoy!

Hurst’s® HamBeen’s® Cajun 15 Bean Soup was an immediate success when first introduced several years ago. It is our spiciest “out-of-the-bag” recipe and customers really enjoy the great smokey flavor our secret seasoning blend provides.

What you need:

1- Package Hurst HamBeen’s Cajun 15 Bean Soup (If you look closely, you can see the flavor packet inside.)

As mentioned above, the sausage was on sale, so that made my protein choice a lot easier. I look for can goods that are on sale which really brings the final meal cost down.

Total cost of meal: $8.93

• 1lb. – Smoked Turkey Sausage (any type of meat, chicken, pork, or seafood can be substituted)
• 1 Can Diced Tomato
• 1 Large Onion, Chopped
• 3 Cloves Chopped Garlic (This can vary to individual tastes)
• Juice from 1 Lemon
• 1 Box Corn Bread Mix (At $.49, Jiffy was by far the lowest priced corn bread mix)

After sorting and rinsing the dried beans, place them in a large bowl and cover with 2″-3″ of water. Let sit for at least 8 hours. *TIP Do this right before you go to bed, then when you wake up, remove from the water and they are ready to go.

The beans will plump up from soaking in the water.

Place the beans in a large soup pot with 8 Cups of water and bring to a rolling boil. After boiling for several minutes, reduce the heat and simmer the beans for about 2 1/2 hours.

While you wait…

Prepare your onion, garlic, sausage, and lemon.

• Dice the onion into roughly 1/4 inch pieces
• The garlic can be prepared however you like. Some like whole cloves, others prefer minced.
• Slice the sausage on the bias (slight diagonal); it provides nice bite-sized pieces and just looks better than plain rounds.

In a large pan, put a small amount of oil (vegetable, olive, etc.) and heat at medium-high. Once the pan is hot, drop in the sausage and onions. You should hear a sizzle if the pan is at the right temperature. Once the onions are translucent and the sausage begins to brown, add the garlic. Saute for another 3-4 minutes and then set the mixture aside for later.

After 2 1/2 hours, your beans should look similar to these. Most of the liquid has reduced and the beans are almost completely tender. At this point, if the soup is too thick for your liking you can add a 1/2 cup or more of water to get your desired consistency. Remember that the can of tomatoes will also contribute some liquid to the dish.

Add the sausage/ onion/ garlic mixture, the diced tomato, and the lemon juice. Stir to combine all ingredients and then simmer for another 10 minutes.

The final step is to add the Cajun flavor packet and stir well to combine. Let the seasoning incorporate into the soup for at least 15 minutes, just enough time for:

This mix only required 1/3 cup of milk and 1 egg. I also had an extra can of sweet corn in the pantry, so I added it to the mix for extra flavor and texture.

Fifteen minutes later and the soup smells incredible! The beans are still intact and not mushy at all and the sausage (along with the seasoning) adds a delicious smokey flavor. Time to plate…

ENJOY!