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Shows from across the country were excited to hear of the donation, but really enjoyed the bowls of hot bean soup Hurst delivered! Recipes were created in honor of the two cities playing, and while everyone raved about both, the NYC Reuben Bean Soup was the clear favorite over the Boston Baked Beans.

Rick Hurst and Tarik Glenn

Thanks Tarik for helping out, it was an awesome week for the N.K. Hurst Co. and the city of Indianapolis!

Preparations for next week are in full swing!

With the “Big Game” just over a week away, the N.K. Hurst Co. is proud to partner with The Greater Boston Food Bank and Food Bank For New York City  to announce that we will be donating 46,000 meals to the food bank in the winning teams’ city! Stay tuned for more details, and please join us in donating to these great causes!

The Greater Boston Food Bank (GBFB) is a nearly $65 million-a-year charitable business distributing more than 36.7 million pounds of food and grocery products annually to approximately 550 member hunger-relief agencies. In addition, we have 30 direct service programs throughout eastern Massachusetts to end hunger in our region. (More Info)

Food Bank For New York City recognizes 29 years as the city’s major hunger-relief organization working to end food poverty throughout the five boroughs. As one of the country’s largest food banks, our mission is to end hunger in New York City by organizing food, information and support for community survival and dignity. As the city’s hub for integrated food poverty assistance, the Food Bank tackles the hunger issue on three fronts — food distribution, income support  and nutrition education — all strategically guided by its research. (More Info)

Last Sunday in the Hurst Bean Field we hosted our 5th annual Hurst Bean Cook-off. Every year our season pass holders showcase their best bean recipes in hopes of taking home the grand prize: Next years’ HBF Colts season pass! As always, there were some amazingly delicious and creative entries. We’d like to congratulate Matt and Brandy Fultz on their awesome “Hurst Bean Shepherds Pie” which had incredible flavor and is definitely one of the best tasting dishes ever submitted at the cook-off (recipe below!). Some of the other highlights included the Dugan’s “Italian White Bean Egg-rolls”, and our runner-up Jen Tudor’s “White Bean & Sweet Corn Queso”. See below for some pictures from the event or click HERE to view them all on our Flickr page.

Beanfield Tailgate Bake (Shepherd’s Pie)

(The wonderful thing about a Shepherd’s Pie type dish is you can combine just about anything you have available around the kitchen.  For this recipe, we decided to combine some of our favorite tailgating ingredients (sausage, beer and cheese) purchased from local retailers.)

Ingredients:

• 1 lb garlic sausage purchased from Smoking Goose  (http://www.smokinggoose.com/)
• 3 shallots or half a small onion, chopped
• 2 C corn
• 2 C Hurst white beans
• Beer cheese sauce (Welsh rarebit) – recipe below
• 3 lb potatoes (I prefer golden flesh potatoes) for mashed potatoes
• Favorite biscuit, crust or canned biscuits – enough for about 2-3 biscuits
• Salt, pepper, milk, butter to taste

Preheat oven to 350 degrees.  Lightly spray a 2 ½ qt casserole dish with cooking spray.  Firmly press and spread the biscuits on the bottom of the casserole dish, forming a thin layer on the bottom.  Place in oven for 5-7 minutes until almost done.

In a separate saucepan, boil the potatoes and drain.  Once cooked, smash and add the butter, milk, salt, pepper and/or your favorite mashed potato ingredients.  Set aside.

Remove sausage from casings and crumble the sausage in a skillet to cook.  When the sausage is almost thoroughly cooked, add the chopped onions and cook until translucent.   Transfer to a plate lined with paper towels.

Layer the corn, beans, sausage, and pour the cheese sauce over the entire dish.  Finish with a layer of mashed potatoes (you may have some mashed potatoes leftover, depending on your preference for how much to add.)

(If you prefer a little more liquid, you may add some chicken or vegetable stock prior to finishing with the mashed potatoes; however, I have found with this recipe, it isn’t needed.)

Place in oven and cook about 25-30 minutes until the edges begin to brown and the sides become bubbly.  It may be easier, and less messy, to cook on a cookie sheet.  You can also make this dish in separate ramekins or smaller casserole dishes, varying the ingredients to individual taste.  I prefer to serve and eat this dish immediately.

Beer Cheese Sauce (Welsh Rarebit) Recipe

(Adapted from an Alton Brown recipe)

Ingredients:

• 2 Tbl unsalted butter
• 2 Tbl all purpose flour
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• ½ tsp kosher salt
• ½ tso freshly ground black pepper
• ½ C porter or stout beer (We used Bier Brewery’s award winning stout – http://www.bierbrewery.com/)
• ¾ C heavy cream
• 7 oz extra sharp cheddar cheese (Let the folks from Goose the Market guide you towards a delicious cheese – http://goosethemarket.com/)

In a medium saucepan over medium low heat, melt the butter and whisk in the flour.  Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour.  Whisk in mustard, Worcestershire sauce, salt and pepper until smooth.  Add beer and whisk to combine.  Pour in cream and whisk until well combined and smooth.  Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth, which will take about 4-5 minutes.

What you need:

• 1- Bag each: Pinto HamBeens®, Great Northern HamBeens
• 4- cups chopped onion
• 2- cups chopped green pepper
• 3- cloves garlic (smashed)
• 2- ham shanks or hocks
• 1- cup ketchup
• 1- cup yellow mustard
• 1- cup pure maple syrup
• 1/2- cup full flavor molasses
• 2- cups crumbled bacon (nice and crispy!)
• 2- cups peeled and diced granny smith apple (about 2 apples)
• 1- tbsp. fresh rosemary, finely chopped
• 1- tbsp. fresh thyme, finely chopped
• 1/2- tbsp. crushed red pepper
• Salt and pepper to taste
• 1- tbsp. olive/vegetable oil

1. Preheat oven to 400˚. Rinse and sort through both packages of beans. Check for any unwanted debris or stones and discard. Pour the beans into a large bowl and cover with at least 2″ of water. Allow the beans to soak for at least 4 hours (or as long as overnight). Drain the excess water and set the beans aside.

2. In a large dutch oven or oven safe pot over medium-high heat, sauté the onion and green pepper in 1 tbsp. oil. When the onions become translucent, add the garlic. Cook for 4-5 more minutes, then add the ham shanks, soaked beans, and 9 cups of water. Turn heat to high and bring mixture to a rolling boil.

3. Once boiling, remove from the heat, cover the pot and place in the preheated oven. Bake for 90 minutes, checking every 30 minutes to make sure there is enough liquid to cover the beans. Add more water if necessary.

4. After 90 minutes, check the beans for done-ness. If completely tender, remove the ham shanks (you can trim off the meat and add back to pot if desired). Then stir in all the remaining ingredients, including the HamBeens flavor packet. Re-cover the pot and place back in the oven for an additional 20 minutes. At that point, the pot can be left in a warm oven until ready to serve. Serve hot with your favorite Memorial Day meal!

Have a great holiday weekend!

Happy St. Patrick’s Day! Here at the NK Hurst Co. we are celebrating the great Irish tradition by putting a “bean twist” on a classic St. Patty’s Day Shepherd’s Pie. The recipe makes enough to fill up the whole family, and tastes great with a tall pint of Guinness. Be safe and enjoy all of today’s festivities!

What you need:

• 1 -Bag Hurst’s HamBeens® Beef 15 Bean Soup®
• 4 Cups cooked mashed potatoes with 1 egg mixed added (homemade is best, but instant will do)
• 1 lb- Ground lamb
• 2 Cups- Chopped white onion
• 1 Cup- Chopped Carrot
• 1 Cup- Chopped Celery
• 32oz. Beef Stock
• 1/2 Cup Red Wine
• 4 tbsp. butter
• 2 tbsp vegetable oil
• 5 tbsp. flour
• 1 Cup- Frozen Peas
• 2 tbsp. chopped fresh rosemary
• 1/2 cup chopped fresh parsley
• 3 oz (1/2 can) tomato paste

1. Preheat your oven to 375º. Rinse and sort through the bean mix. Check for any unwanted debris or stones and discard. Place the beans in a large bowl and soak in hot water for at least 3-4 hours. Drain the water when ready to cook.

2. In a large dutch oven (or oven safe pot), brown the lamb meat in a couple tbsp. of vegetable oil and butter over med-high heat.When the mixture is almost completely browned (do not drain), add the onion, carrot, and celery. Sauté the vegetables until the onion becomes translucent and softens. After 5 minutes, add the flour and stir continuously (creates a rue to thicken the sauce).

3. Cook for an additional 5 minutes after adding the flour, then add the beef stock and bring the pot to a low boil (be sure to scrape the bottom of the pan after adding the liquid, the browned pieces will add great flavor). Add the soaked beans and bring the pot to a rolling boil. Remove from the heat and bake in the oven for 1.5 hours.

4. Remove from the oven and place back on the stove over low heat. Stir in the Frozen Peas and the Beef seasoning packet. Simmer for 10 minutes, then add red wine, parsley, rosemary, and tomato paste. Turn off the heat and let cool for 5 minutes. Spread the mashed potato mixture over the top of the stew. (Use a fork to create a line pattern, if desired) Set your oven to broil and place the pot (not covered) back into the oven. Watch carefully and allow the top layer of potatoes to brown.

Serve hot with a loaf of crusty and a tall pint… ENJOY!

Just before the end of the year, we hosted our annual Hurst Bean Cookoff and Cornhole tournament in the Bean Field. Thanks to all who participated in both events, we look forward to hosting again next year! Congrats to the winners!

2010 Hurst Bean Cookoff Winners:

Chef Gonzo and Crew

2010 HBF Cornhole Champs: Team Shake n’ Bake (Kevin Smith & Jeremy Powell)

Shake n Bake!

The end of October is quickly approaching and temperatures in the Midwest have finally made the transition into Fall. It’s a perfect time of year to feature a recipe with classic bean soup taste mixed with the sweet and savory flavors of the season.

It was exactly a year ago today that Pumpkin Lentil Soup was featured on the Hurst Bean Blog. In the last few weeks, the delicious soup has been one of our most sought after recipes on the site. So in the spirit of Halloween, here’s another great recipe that features pumpkin and works perfect for the cold nights in the weeks ahead.

What you need:

1. 1 package (20 oz.) Hurst’s Great Northern HamBeens®
2. 2 ham hocks
3. 1 can pumpkin (not pie mix)
4. 1 large yellow onion, diced (approx. 2 cups)
5. 1 cup sliced carrot (small rounds work great)
6. 1 cup diced potato
7. 1/2 tsp. allspice
8. 1/2 tsp. cinnamon
9. 1/2 tsp. clove
10. 1/2 tsp cumin
11. 1/4 tsp. cayenne
12. 1/8 tsp. nutmeg
13. 1/2 cup heavy cream
14. 1/2 cup apple cider
15. 7 cups of water
16. 3 tbsp. chopped chives (garnish)

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

2. In a large soup pot over medium-high heat, sauté the onion and carrot in a small amount of olive oil. When the onions become translucent, add the water, ham hocks, and soaked beans.

3. Bring the mixture to a rolling boil, then reduce the heat to low and simmer (covered) for 60 minutes, stirring periodically.

4. After 60 minutes, check the beans for tenderness. If fully cooked, remove the ham hocks (you can either discard, or trim the meat and add back to the soup). Next add the can of pumpkin, apple cider, spices, and Hurst’s Ham Flavor packet.

5. Cook stew for additional 10 minutes, then stir in the heavy cream. Serve hot with the chopped chive for garnish. Works great in a crusty bread bowl too!

This is our submission for My Legume Love Affair #28, hosted by Dil Se… (MLLA is a monthly blog event started by Susan Wolfe @ The Well Seasoned Cook)

Football season is now in full swing and this Sunday the Hurst Bean Field will host the first Colts tailgate party of 2010. What better way to kick off the home opener than with a huge pot of Tailgate Chili! With 15 bean varieties, 3 kinds of meat, and plenty of spice for any chili fan, this recipe is sure to be a hit as you get ready for your teams’ next game.

What you need:

• 1 LARGE soup pot (this recipe makes a lot!)
• 2 Bags Hurst’s HamBeens® Chili 15 Bean Soup® (I also added some extra kidney beans in this version)
• 1 lb. ground sausage
• 1 lb. ground sirloin
• 1 lb. cubed chuck roast
• 3 cups chopped onion
• 5 cloves garlic, chopped
• 2 each poblano, anaheim, green bell peppers.
• 5 cups (40 oz) beef stock
• 1 can diced tomatoes
• 1 can crushed tomatoes
• 2 tablespoons ground chipotle powder
• 1/2 tablespoon allspice
• 1/2 tablespoon cumin
• 1 small can tomato paste
• Salt and Pepper to taste

1. Rinse and sort through the beans. Check for any debris or stones and discard. Dump the beans into a large bowl and cover with at least 2″ of warm water. Soak overnight or at least 4 hours. After soaking, discard the excess water and set the beans aside.

2. In a large skillet, brown the meats in separate batches. You don’t want to cook the cubed beef all the way through, just sear the outer layer. Add the meats to the chili pot as you go (not over heat yet).

3. Using some of the leftover grease from the meats, sauté the onions and garlic for 4-5 minutes until they begin to turn golden brown. Add to the soup pot when finished.

4. Preheat the oven to 450º. Cut the peppers length-wise and remove the seeds and stems. Place on a baking sheet and drizzle with a small amount of olive oil. Roast the peppers until the skins begin to turn black and the peppers become soft. Remove and allow them to cool in a covered bowl or ziplock bag. The skins should then peel right off the outer layer after cooling. Using a blender, pureé the peppers until smooth. Add to the chili pot.

5. Add beans, beef stock, and enough water to cover the contents in the pot. Turn the heat to high and bring entire mixture to a low boil. Reduce the heat and simmer (covered) for 60 minutes (check periodically to make sure you have enough liquid in the pot to cover all ingredients, add more water if needed). Remove the lid and add tomatoes, blended peppers, tomato paste, spices, and contents of Hurst’s Chili seasoning packets. Bring back to a simmer and cook for at least another 30 minutes (uncovered).

The longer this chili cooks the better (2.5+ hours in this version). As the ingredients incorporate together, the flavors become more rich and deep. The beans will start to break down, releasing their starches to help thicken the chili. I like to serve with sliced jalapenos, shredded cheese, and a side of corn chips for a little crunch with every bite.

Have a great tailgate!

This is our submission to The Well Seasoned Cook’s “My Legume Love Affair #27″ this month hosted by the contests’ originator, Susan Wolfe. Be sure to check out all the great recipes and enter to win a Hurst’s Bean 6-Pack every month!

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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!)