With the holiday just around the corner, it’s a great time to look at Thanksgiving recipes that utilize Hurst’s® products. Butter Beans are incredibly easy to make, and at less than .70¢ per serving it is a delicious AND economical side item for any Thanksgiving table.

If you are looking for something “new” this year to serve with your traditional turkey and gravy, give this recipe a try and you will see why it has become a staple item on our family’s Thanksgiving menu. With a perfect balance of creamy texture and savory taste, Butter Beans are great year round but work especially well with holiday roasts.

What you need:

1- Package Hurst’s® HamBeens® Large Limas

1 lbs. finely diced, lean ham (Can substitute the provided Ham Flavor packet if desired)

1/2 cup diced shallot (can substitute white onion)

2 cloves chopped garlic

1 stick (8 tbsp.) butter (come on, it’s Thanksgiving!)

2 bay leafs

3 cups water

1 tbsp. olive oil

Salt and Pepper to taste

1/2 cup minced green onion (for garnish)

1. Pour the dry beans into a colander or sieve. Sort and rinse the beans thoroughly with cold water. Check for any dirt or debris that may be present and discard.Place the beans in a large bowl and cover with 2″ of water. Allow the beans to soak for at least 2-3 hours prior to cooking. When ready, discard any remaining water and set the beans aside. Preheat oven to 350º.

2. In a large dutch oven (or oven safe pot with lid), sauté the shallot and garlic with the oil over medium-high heat. When the shallot becomes translucent (4-5 minutes) add the diced ham and continue to sauté for another 5 minutes.

3. Add the Limas and water, turn the heat to high and bring the mixture to a boil. Once boiling, add the butter, bay leafs, and cracked black pepper (no salt yet!). Stir the mixture to combine, then cover and place into your preheated oven.

4. Cook for 1 hour, stirring once half way through. When finished, some of the Limas should have broken down and combined with the butter to create a cream-like texture. Add salt and more black pepper to taste. Keep warm until ready to serve.

5. Garnish with a small amount of the chopped green onion and serve along side your Thanksgiving favorites!

This recipe approved by

“Butterbean”***

***No, not really!

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!).

I know everyone may be a little “greened” out by now… but as I finished my third Shamrock Rice Krispy Treat last night, I realized that another green dish was in order: Split Pea Soup. Check out this take on our classic Hurst’s HamPeas® and you will have yet another green dish to serve next St. Patrick’s Day… or any day for that matter.

*Note: This recipe has been submitted for this months My Legume Love Affair 9th Helping hosted by Mediterranean Cooking in Alaska. If anyone else would like to join in the cook-off, please check the links at the bottom of this post.

What you need:

• 1- Package Hurst’s HamPeas®

• 1- Cup chopped carrot
• 1- Cup chopped celery
• 1- Cup chopped onion
• 1- Cup chopped asparagus
• 2- Smoked ham shanks
• 3- Cloves chopped garlic

1. Place the green splits into a colander or sieve and rinse with cold water. Sort through the peas, checking for any debris that may be present and discard.

2. Dice the vegetables into 1/2″ pieces and give the garlic a rough chop.

3. In a large soup pot over medium-high heat, saute the vegetables in 1-2 tablespoons of olive oil or butter. When they begin to soften and the onons turn translucent, add the split peas, ham shanks, and 10 cups of water.

4. Stir to combine and bring mixture to a rolling boil. Partially cover the pot and continue to boil for 30 minutes, then remove the lid and simmer uncovered for an additional 30-45 minutes.

5. Remove ham shanks and let rest until cool enough to handle. With a small carving or pairing knife, cut meat from bone and chop into bite sized chunks.

5. Reduce heat to low and puree mixture (without ham) using a submersion blender or food processor to desired consistency.

6. Add the ham chunks back into the pureed soup and then stir in Hurst’s smokey ham seasoning mixture.

7. Serve hot with a dollop of sour cream and some cracked black pepper. Tastes great in a sourdough bread bowl too!

*While making this, I stumbled upon Closet Cooking’s version of split pea soup. He uses some whole frozen peas for added texture at the end of preparation… I might have to try this next time.

*My Legume Love Affair is a monthly legume cook-off where bloggers everywhere submit their latest creations. It was all started by The Well-Seasoned Cook and if you want to participate going forward the schedule can be found on her blog HERE. Thanks!