New Hurst Bean Recipes for 2016

It’s been a busy winter so far for Hurst Beans and our blog partners. With the freezing temps around the country, here are some new recipes that are sure to help keep your family warm until Spring!

buffalo chicken chili 3 pn crock-pot-baked-beans 6Great-Northern-Beans-and-Ham-Soup-Main-678x1024 cajun beans and rice 2 pn White-Chicken-Chili split-pea-sausage-soup-NEW-WEB 15-Bean-Tomato-Beef-Soup-NEW-WEB homemade-refried-beans slow cooker shepherd's pie chili recipe bacon and beans soup with turkey and avocado in the crockpot


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Fall 2015 Recipes

Hurst’s blog partners have been delivering some amazing recipes featuring our beans in the last few weeks. Check out a few of our favorites below and look forward to many more throughout the winter!



lentil soup 2 pn




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Beefy 15 BEAN Chili

Fall has officially arrived and Hurst is once again proud to partner with some really awesome food blogs in the coming months. Look for a ton of great recipes featuring Hurst Beans, starting with this Beefy 15 BEAN Chili from 365 Days of Slow Cooking. Click the images below to see her complete recipe!



Hurst's Cajun 15 Bean Soup

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Summer Bean Recipes

For many reasons, the cold winter months are often a more popular time to cook beans from scratch. We think this is a habit worth breaking! Try one of these delicious recipes in the coming weeks and you may discover a whole new way to enjoy beans throughout the year.

Root Beer Beans

Root Beer Baked Beans

Vegetarian 15 BEAN SOUP

15 BEAN 15 Vegetable Soup

Hawaiian Baked Beans

Hawaiian Baked Beans


White Bean & Corn Chowdwer (from $5 Dinners)

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Corned Beef & Cabbage 15 BEAN SOUP®

Corned beef 15 bean soup

If you celebrate St. Patrick’s Day with the traditional dish of Corned Beef & Cabbage, here is a great recipe using any leftovers you may have in the next week. This version is made using a slow cooker, but a standard soup pot or Dutch oven would work just as well. (If you didn’t make corned beef at home, you can always buy some precooked from the grocery or deli!)

You will need:

15bs square image update

  1. 1- package Hurst’s 15 BEAN SOUP®
  2. 1 lb. cooked corned beef, cubed into bite sized pieces
  3. 1- medium white onion
  4. 1 cup shredded carrot
  5. 1/2 cup finely chopped celery
  6. 8 cups (64oz) beef stock or broth
  7. 1 cup dark Irish beer
  8. 2 bay leaves
  9. 4 tbsp. butter
  10. 2 cups shredded cabbage
  11. Ground pepper to taste


  1. Rinse and sort through the dry beans. Check for any unwanted debris and discard.
  2. In a 4-6 quart slow cooker, layer rinsed beans, onion, carrot, celery, bay leaves, and pour beef stock & beer over everything. Cook on high for 5 hours (low for 8) until beans are tender.
  3. While beans are done cooking, in a large sauté pan brown corned beef pieces in 2 tbsp. butter over medium-high heat. Add to slow cooker when finished.
  4. Using same pan, sauté the cabbage for 5 minutes until golden brown. Add to slow cooker.
  5. Stir to combine everything and cook for (at least) 1 more hour before serving. You can keep this on warm for several hours until ready to serve. Pepper to taste when serving.


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Smoky Brisket & Cajun Bean Soup


Here’s another great dish from $5 Dinners, one of our blog partners bringing some unique twists on classic Hurst’s bean recipes. Check out here website for a ton of awesome recipes featuring our products and many other budget-friendly options for your family.

(Original post from $5 Dinners found HERE)

Yield – 6 to 8 servings

Preparation Time – 10 minutes

Cooking Time – 8 hours


  • 20 oz. bag HamBeens Cajun 15 Bean Soup
  • 1 small white onion, chopped
  • 3 garlic cloves, crushed
  • 1 cup chopped celery
  • 15 oz. can diced tomatoes, undrained
  • 1/2 lb. cooked brisket
  • 1/2 cup BBQ sauce
  • Salt and pepper to taste


  • Soak beans in a bowl of hot water for an hour, or overnight in room temp water.
  • Add all the ingredients, including the Cajun seasoning packet, plus 9 cups of water to the slow cooker. Set on low and cook for 8 hours, or high for 6 hours.
  • Season to taste.
  • Serve Smoky Cajun Brisket & Bean Soup.


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15 BEAN SOUP with Mini Meatballs

15 BEAN SOUP with Mini Meatballs

We get a lot of requests from people looking for new ways to shake-up their traditional recipes. If you find yourself stuck making the same thing, the same way, over and over again this winter, try this recipe for 15 BEAN SOUP® with Mini Meatballs! These beans and bite sized meatballs were cooked slow and low overnight in a Dutch oven, but a crock pot would work just as well. Be sure to brown the meatballs in a pan to ensure they hold together during the slow cooking process. Serve with some crusty bread and you’ve got a complete comfort-food meal the whole family will love!

More recipes & info available at

You will need:

  1. 1 bag Hurst’s HamBeens 15 BEAN SOUP®
  2. 1 large white onion, diced
  3. 1 cup chopped carrot (cut into 1/4″ rounds)
  4. 1/2 cup finely chopped celery
  5. 64 oz. chicken stock
  6. 1 can diced tomatoes (try fire roasted if available!)
  7. 1 tbsp. Italian seasoning
  8. Approximately 60 mini meatballs (See below for recipe. You could also buy a package of frozen meatballs, but they wouldn’t be as good of course!)
  9. 2 Cups water
  10. Salt and pepper to taste

Mini Meatball Recipe (makes approximately 60)

  1. .75 lb. ground sirloin
  2. .75 lb. ground Italian sausage (not in casing)
  3. 2 tbsp. Italian seasoning
  4. 1 cup plain bread crumbs
  5. 1 cup grated parmesan cheese
  6. 1 egg
  7. 1/2 cup milk
  8. 1/2 cup water
  9. 1 tsp. crushed red pepper flakes
  10. 1 tsp. garlic powder
  11. Pinch of salt and pepper
  12. 2 tbsp. butter (for browning)







Mix all ingredients EXCEPT meats in a large bowl. Add the meats, then using your hands, combine all of the ingredients together. Cover and allow to chill in refrigerator for 30 minutes. Roll meatballs to about the size of a quarter and place on parchment paper. In the bottom of a Dutch oven over medium heat, melt the butter and begin to brown the meatballs in small batches and remove to a plate before adding more to the pot (you can also pan fry and then add to a crockpot). Do NOT rinse out Dutch oven after, you want those brown bits stuck to the bottom of the pot!

15 BEAN SOUP with Mini Meatballs

  1. Preheat oven to 300º. 
  2. Rinse and sort through the dry beans, check for any unwanted debris and discard. (This recipe does not require a soak of the beans, just add them right into the pot in step below!)
  3. Using the Dutch oven with some remaining butter/fat from cooking the meatballs, turn heat to medium-high and add the onion, carrots, and celery. Cook for 5 minutes, then add the chicken stock & water. Using a spoon, scrape all of the brown bits stuck to the bottom of the pot.
  4. Add the meatballs, rinsed beans, and Italian seasoning (NOT tomatoes yet!). Bring the pot to a slow boil, then cover with the lid and place in oven.
  5. Cook for 4-5 hours, stirring occasionally. (If cooking longer or overnight, reduce heat to 225º and you can leave in the oven for up to 8-10 hours.)
  6. Remove from oven and add diced tomatoes (with juices).
  7. Cook for additional 3o minutes, then keep hot until ready to serve.

15 BEAN SOUP Meatballs

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