This past Sunday in the Hurst Bean Field®, we hosted our 3rd Annual Hurst Bean Cookoff during the pregame tailgate party. Once again, we were blown away by the amount of creativity and effort that went into the presentation of these dishes. From the “Hurst Hoosier Gumbo” (served with Dom Perignon!), to the Dugan Family’s winning “Spicy Sausage and Chicken with Black Beans”, we appreciate all who participated and can’t wait for next years’ contest!
Continue reading for some of our favorite entries and pictures!
A special thanks to our 3 judges, they consumed enough beans (and booze!) to last through the holidays.
Zack Legend (http://zacklegend.com/)
Mel McMahon (http://twitter.com/melmcmahon)
Chef Wendell Fowler (http://www.chefwendell.com/)
Winner: Dan and Amanda Dugan, Spicy Chicken & Sausage with Black Beans
2-tbsp. extra virgin olive oil
1/2 lb. bulk hot Italian sausage
1/2 lb. Andouille sausage, cut into bite-sized pieces
1- large boneless, skinless chicken breast, cut into bite-sized pieces
1/2 large onion, chopped
2- carrots, shredded
2 celery ribs, thinly sliced
1 bay leaf
10 oz. Hurst’s® Black Beans
5-6 sprigs fresh sage
1 cup dry white wine
3 cups chicken stock
Salt and pepper to taste
1/2 loaf Italian bread
3- tbsp. butter, melted
3-4 sprigs thyme
Handful of fresh parsley, chopped
Boil black beans according to package directions, drain and set aside. Heat oil in Dutch Oven. Add Italian sausage and crumble into small pieces. Cook until it begins to brown, then add Andouille sausage. Cook until edges begin to crisp. Remove sausage to a paper towel. Add chicken to pan and season with salt a pepper. Lightly brown, then add carrots, celery, onions, and bay leaf. Cook until veggies become soft. Add sausage, beans, and sage to pan. Stir in wine to deglaze, then add stock and stir to combine. Cut bread into large chunks and toss with butter, parsley, thyme, salt and pepper. Spread bread across top of pan and place under broiler for about 5 minutes to brown. Serve directly from the pot.
“Craig n’ Em’s Cajun 15 Beans n’ Rice w/ Andouille Sausage
1/2 lb. bacon, chopped
1/2 lb. smoked sausage, chopped
1/2 lb. ground beef
1- medium size onion, small dice
1- green bell pepper, small dice
4- stalks celery, chopped
1- package Hurst’s® 15 Bean Soup®
1- can chicken stock
1- can diced tomatoes
3- bay leaves
1 Tbsp. thyme
1- Tbsp. Oregeno
1- Tbsp. Cajun seasoning
Grilled Andouille sausage
Sauté bacon, sausage, and ground beef until fat is rendered. Add veggies, sauté until tender. Add Hurst’s 15 Beans, stock, tomatoes, and seasonings. Simmer until beans are soft. Serve over rice and topped with grilled andouille sausage.
“Kona Coast” HamBeens® Soup – KC Kern
1- Pkg. Hurst’s® HamBeens®
6-8 Cups water
1 lb. cubed ham
3/4 cup brown sugar
1 tsp. salt
1 can (20 oz.) crushed pineapple
1- Jar (9 oz.) habanero a roasted pineapple dip (optional)
Place beans in pot and cover with 1-2″ water. Bring to a boil, then slow simmer for 2 hours. Chop up peppers. Add ham, pineapple, butter, brown sugar, salt, peppers, and habanero dip. Continue on medium heat until slow simmer returns, about 20-30 minutes. Enjoy!
15 “Beaña” Colada’s – Kathy Mueller
4- quarts “15 Bean Ice cream” (made using cooked and pureéd Hurst’s beans)
1- 46 oz. can pineapple juice
1- 16 oz. can cream of coconut
8 shots of dark rum
-Soften the ice cream, then blend all ingredients and serve immediately.