Creamy Chicken & Black Bean Enchiladas & A Hurst Family Harvest Giveaway
February 1, 2012
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I get lots of questions from you guys each week. One that pops up at least once per week is from folks who are using coupons but not able to reduce their weekly spending. The first thing I always suggest is creating a meal plan that incorporates sale items, inexpensive proteins and meals where you cook once and eat twice!
What can you buy to provide a healthy meal for your family at a great price? Hurst Family Harvest Beans is one of the best options available. They are versatile, healthy and very cost effective. I typically cook a pot of beans at least once per week.
Here is an example of how Hurst Family Harvest Beans can be a great choice for your wallet and your sanity. Starting February 4th, Hurst Family Harvest Beans will be on sale at Publix for $1.99. That $1.99 bag of beans will help me create three different meals.
On Monday I cook up Hurst Family Harvest Black Beans in my slow cooker. That night the beans are used to create my Creamy Chicken and Black Bean Enchiladas (stay tuned for the recipe). The leftovers go in the fridge and are then added to Turkey Chili that is our Tuesday night meal. Finally, on Thursday, the beans will be served in Southern Caviar as a side dish to meatloaf.
With very little effort and a whopping $1.99, I am providing meals full of protein and fiber that tastes great. You just can’t go wrong. If you are feeling less than creative, the folks at Hurst Family Harvest print a recipe and include an all natural seasoning packet in each bag. I have made every single recipe and love them all! No matter which variety you choose you can’t go wrong!
You guys know I love Mexican food so I came up with a great recipe that was a hit at my house. It is super simple and delicious – Creamy Chicken & Black Bean Enchiladas.
- Hurst Family Harvest Black Beans
- Ham Bone or Ham Hock
- Salt To Taste
- Sliced Onion
- Sliced Bell Pepper
- Cooked Diced Chicken Breast
- ⅓ Cup Cream Cheese
- Chopped Fresh Cilantro to taste
- 1 Teaspoon Cumin
- 6 – 8 Tortillas (corn or flour)
- 1 Can Enchilada Sauce
- ½ Cup Mexican Cheese Blend
- Soak the black beans overnight.
- Cook the black beans with ham bone & salt in slow cooker for 6 – 8 hours on low.
- Preheat oven to 425 degrees.
- Saute onions and bell pepper until tender and set aside.
- Combine chicken, cream cheese, cumin, cilantro and 1 cup of pre-cooked black beans. Mix until combined.
- Spread mixture in tortillas, wrap and place in casserole dish.
- Pour enchilada sauce over the wrapped enchiladas.
- Top with shredded cheese and cooked onions and bell peppers.
- Cook in oven for 20 minutes or until heated through.
- Serve with sour cream, salsa, guacamole or your favorite toppings.
Ok, so I am not a great photographer but you guys have to try this recipe. It was just delicious! I actually cooked the beans and chicken in the morning then just threw it all together once my husband called to tell me he was on his way home!
With the price of the beans at $1.99 – it is time to stock up! Since we are soon to have lots of beans in our pantry we are going to need some recipes! So….
How about a giveaway?
The slogan over at Hurst Family Harvest is “Beans For Every Table”. So how about some for your table?! Six I Heart Publix readers will have the chance to put some of the Hurst Family Harvest beans on their table with the following prizes:
- One winner will get a $100 Publix Gift Card!
- Two winners will get a $50 Publix Gift Card!
- Three winners will get a variety box of Hurst Family Beans!
Entry is simple! You just need to complete the task below! You can gain a bonus entry as well (just make sure that you leave one entry for each — up to a total of 2 comments.) As a reminder, comments left on Facebook, Twitter or other posts will not be included. I will choose the winners on Monday 2/12 at 11 pm.
REQUIRED ENTRY
- Head over to the Hurst Family Harvest website and check out the varieties. Come back and share a recipe using your favorite bean variety in the comment section.
BONUS ENTRY
- Head over and “like” Hurst Family Harvest on Facebook.
Disclosure: This giveaway is sponsored by the folks at Hurst Family Harvest. All comments and opinions are my own!
I would use the homestyle tri beans in a soup. All you need is some macaroni or what ever pasta noodle you want to use, the beans, chicken broth, bag of frozen corn and green beans or peas mixed, and you got soup. Of course you will need to soak the beans if necesary and cook the pasta separately first, before mixing ingredients together.
I already like Hurst Beans on facebook.
The recipe I would make would be a simple red beans and rice with sausage, It’s tough to provide a recipe for that because I typically wing it. However it would be with brown rice and turkey sausage along with the Hurst Red Beans.
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Chipotle Lime Black bean soup – sounds yummy
I like the Red Bean. I use slow cooker to cook the beans when its done put some olive oil and salt. Simple.
I would use the Southwestern White Bean Chili and add some chicken for a fantastic meal.
Hands down, the red beans! I’m sure it’s a taste of Louisiana and I can’t wait to try it
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Chipotle lime black bean soup-after you use the soup for a meal use in a beef and rice casserole:mixed browned ground beef with soup, add frozen corn, cooked rice, diced green chiles, sour cream and shredded cheese, mix and bake for 30 min. It would taste great.
Wow, lots of great recipes on their site. I would love to try the Red Curry Lentils. I love Indian food, and this recipe, with potaotes, coconut milk and onion looks delcious. I would just add a little grilled chicken and pita/naan on the side.
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I am Cuban, so black beans are a staple in my house! Black beans and rice, black bean soup, black bean burritos…you get the idea! =)
I like Hurst Family Harvest on facebook.
…and I just “liked” them on Facebook.
Thanks for the chance to win.
Red Kidney Beans
RED BEANS AND RICE – Don & Pam
1 package small red beans-soak overnight and rinse
4 slices bacon cut up and sautéed in pot
1 1/2 pounds smoked kielbasa cut into slices-add to bacon and allow to cook for a few minutes
1 1/2 large onions chopped
4 stalks celery sliced- add onion and celery to pot and cook until tender.
Add soaked, rinsed beans
1 1/2 boxes light chicken broth (32 oz. size)-enough to cover everything in the pot.
4-5 dried red chili peppers-small finger size-or to taste
Bring to a boil, reduce to simmer. Cook covered. If needed add more broth. We cooked it for about 6 hours. If it is not thick enough you can mash the beans up some and that will thicken it.
I love to use black beans like in their chipotle black bean lime soup. Cook the beans and cool. Chop red onions, red, green, and yellow bell peppers, add in a little oil and the seasoning packet, for a really fresh black bean salad!
That lime chipolte black bean soup sounds amazing. I can’t wait to try it!
chipotle lime blackbean soup!
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Product Recipe
You will need:
1 package Chipotle Lime Black Bean Soup
2 tbs. olive oil
1 cup diced onion
1 cup diced green bell pepper
2 cloves garlic
8 oz. diced smoked sausage
Instructions:
Rinse and sort through the beans. Pour beans into a large bowl or pot and cover with 2 inches of warm water. Allow beans to soak over night, or at least 4 hours. Drain and discard water.
Add olive oil to a large soup pot over medium-high heat. Sauté the onion, pepper, garlic, and sausage for 5-6 minutes until onion becomes translucent and sausage begins to brown.
Add 7 cups of water and rinsed beans. Turn the heat to high and bring mixture to a rolling boil. Stir periodically.
Reduce the heat to low and cover the pot. Simmer (covered) for 60 minutes.
Uncover and check beans for doneness. Continue to simmer for 15 minutes.
When fully tender, add contents of seasoning packet.
Simmer for additional 10 minutes before serving.
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Sausage and white bean soup. Soak the Hurst Family Harvest white beans overnight. Cook the beans with salt and garlic powder for about 2 to 3 hours. In a skillet brown 1 pound to 20 oz of ground sweet Italian sausage along with a diced medium onion and 4 cloves of diced garlic. Transfer the meat mixture into the beans. Add 1 box of low fat, low sodium chicken broth and 3/4 cup of milk or half and half. Add 1 tablespoon of red pepper flakes and salt, pepper and garlic powder to taste. You may also need to add some water to desired thickness. Simmer for 20 minutes or add some fresh washed kale if desired and cook until kale is soft (about 30 to 45 minutes). If you cannot find the ground sausage you can buy the brats and cut the casings off and crumble them up to brown.
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I’m a red beans and rice with either chicken or sausage thrown in. But, the black bean enchiladas sound REALLY good!
I would use Hurst Southwestern White Bean Chili to make White Chicken Chili in crock pot. With beans, add 1 picked Rotisserie Chicken, 1 jar salsa, 1 beer, 1 block of jalapeno jack cheese, 1/2 cup chicken stock. Let cook on low for 6 hours. Serve and top with sour cream and/or crushed tortilla chips.
The Bayou Cajun Red Bean Soup sound so yummy. I am new the South and love Cajun foods! Hope I win this so I can buy some more Hurst Family Harvest products. I don’t have my own “recipe” with the red beans yet, but I plan to have one soon. I’ll try they’re recipe first and then make my own version. Yummy!
Traditional Split Pea Soup! My favorite!
My recipe varies a little from Hursts’ recipe (because I’m a lazy cook) . . .
1 Pkg Hurst Split Peas
4 carton or 4 cans chicken broth (or homemade broth, about 4-5 cups)
1/2 onion chopped
1 small carrot or 4-5 baby carrots chopped
Salt and white pepper to taste and
ham bone or left over ham pieces from a previous meal
Rinse peas. Throw everything in the crock pot in the morning, set on low and cook for 7-9 hours.
This recipe is very forgiving and the soup freezes very well.
I like Hurst Family Harvest on facebook.
I am Cuban so black beans are my favorite but I am an equal opportunity bean lover! The Lime Chipotle Black Bean Soup sound great.
My family loves black beans in taco soup! Very easy: V8 cocktail, packet of taco seasoning, corn, celery onion, a little brown rice and the black beans.
We sprinkle some chedder cheese on the top with crushed tortilla chips. Delicious!
My favorite is Southwestern White Bean Chili ? *Thanks* for the giveaway!
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I know this one won’t count as an entry since I already entered. But my husband informed me these are the beans he uses for his family ham-n-bean stoup:
HAM-N-BEAN STOUP
1 package white or cranberry beans(with the powdered ham flavor)
1 10 oz. box of ham stock
1 large white onion, rough chop
2 cloves garlic, minced
1tsp. ground pepper
1tsp. salt
1 3-4 lb. pork shoulder (with bone)
**for even greater flavor use your leftover Honey Baked Ham store bone**
1. Soak beans over night in room temp. water (at least a few hours)
2. Drain beans and add to crock pot
3. combine all remaining ingredients, put the lid on and set to low for at least 6 hours.
Enjoy!
totally forgot to mention to add water til it just covers the ham before putting on the lid and cooking!!!
I LOVE the tri-bean soup, and I follow the recipe on the package except I add some chopped celery and diced carrots along with about 1/8 tsp of epazote. Comfort food at its finest!
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I love the black beans! They are great in tons of recipes including soups, salads, and plenty of Mexican dishes!
I like Hurst on Facebook!
I love the Lime Black bean soup recipe
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The southwestern chili sounds really good! Can’t wait to try it.
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I already have liked Hurst at Facebook. I love the Split Pea soup mix. I have made it according to the package directions and it was quite good. The last time I made it, I adjusted the ingredients. I used crisp cooked bacon crumbled up on top instead of ham hocks. And I used 3 1/2 cups of beef broth and 3 1/2 cups of water instead of all water. Quite tasty.
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I would love to try the red beans.
I used the Hurst split peas with the recipe on the package. It came out great! I already like them on FB
The Chipotle Lime Black Bean Soup looks great!! I would just make it as it is! Sounds yummy!!
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I like Hurst Family Harvest on FB!
Southwestern White Bean Chili
Hurst Chipotle Lime Black Bean Soup
1 package Hurst Chipotle Lime Black Beans-soak overnight & rinse.
1 lb. sausage cut into small chunks.
1 1/2 large onions chopped.
4 stalks celery sliced.
Add sausage, onion and celery to pot and cook until tender.
Add Hurst beans.
Add 1 1/2 boxes chicken broth (32 oz. size)-enough to cover everything in the pot.
Add pinch of salt & pepper (cayenne is nice)
Bring to a boil, reduce to simmer. Cook covered. If needed, add more broth. We cooked it for about 6 hours. If itss not thick enough, mash the beans and that will thicken it.
The Southwestern White Bean Chili sounds yummy! I’m glad they will be on sale; it will give me a chance to try them.
Red Beans for me! We add smoked sausage and brown rice to make red beans and rice…delish! With leftovers, we blend the whole thing with some sour cream and a little salsa to make a yummy dip.
Anything made with the Southwestern White Bean Chili would be delicious. YUM!
I’ve used these to make a delicious chicken chili topped with cheese and caramelized onions.
This is something Ive been eating since I was a kid! My grandma made this all the time!
1 (20 oz) bag of Hurst’s Hambeens
5 stalks of celery chopped
3 carrots peeled and chopped
4-5 potatoes peeled and chopped in cubes
2 Ham hocks
3 quarts of water
salt & pepper to taste
Bring a large stock pot filled with 3 quarts of water to a boil. Add Ham Hocks and let simmer for an hour ( longer gives more flavor). While that is simmering..you can either soak your beans or do the rapid cook according to the bag. Add the first 4 ingredients to the pot and remove the ham hocks ( you can pick some of the meat off the bones if it didnt already fall off into the pot). Cook for several hours until veggies are soft (about 3 hours). Serve with hot Italian bread sliced with butter! YUMMO!
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I like to make red beans and rice. I put celery, bell pepper, onion, beans, frozen andouille sausage (so it won’t overcook), and chicken broth in the crock pot and let it cook all day. About an hour before it’s time to eat, I add the rice and more chicken broth if needed. I also fish out the andouille and cut it into bite sized pieces. Lastly, I add hot sauce just before serving.
I would try their red and black beans in my famous taco soup recipe…Got it from a friend a long time ago and everyone LOVES it!
TACO SOUP
16 oz Pinto Beans
16 oz Red Beans
16 oz Black Beans
1 Can white Hominy
1 Can yellow Hominy (or use another white)
3 Cans Diced Tomatoes
1 4 oz Can Chopped Green Chilies
1 Package Original Ranch Dressing Mix
1 Package Taco Seasoning
1 Pound Ground Beef and diced onion (optional) sautéed or browned
1) Brown beef and onion.
2) In large pot combine all other ingredients including beef and onions.
3) Bring to medium heat, then simmer. Can leave on stove all afternoon, or serve in 20 minutes!
Can put on top:
-Shredded Cheese
-Taco chips
-Black olives
-Sour Cream
The chipotle lime black bean soup sounds great. I would add some fresh spinach just as the soup is getting done (just long enough to wilt the spinach) then top with tortilla strips and a little sour cream.
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I liked Hurst Beans on Facebook
Love the Red Bean Soup! I used the recipe and served i over rice along with cornbread! My litttle 3 yr loved and asked for more!!! I used Azar sausage instead of the cajon sausage but It was GREAT!!! Will do again!
Not really a full on recipe but it is my own. My favorite has to be the Chite Chili. I use the recipe listed on the Hurst Family Harvest site and doctor it up a bit. I use diced cooked chicken instead of ground chicken or turkey. I have even used leftover rotisserie chicken for this. I also add a can of drained Rotel, it is still creamy and yummy with a little extra chili kick.
I have venison sausage that my husband has made each year. It is awesome in soups of all kinds. I would add that to any of the packages. Yum!
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Southwestern white bean chili – add some lean ground turkey,crushed tomatoes, olive oil, onion, green bell pepper, and garlic. Garnish with cheese, crumbled corn bread or sour cream. yum!!!!!
Yes!!! Love having beans on hand for Meatless Mondays!!! I think I’ll make Chipotle Lime Black Bean quesadillas. Whole wheat tortillas, pepper jack cheese, Hurst Chipotle Lime Black Beans, a little spinach and sliced onion. Top with sour cream, salsa, and Wholly Guacamole if desired. Mmmmmmm. Also, “Liked” Hurst on FB!
Love the Black Bean soup!! I need to stock up on my ham hocks so I’m ready for the beans I’m going to buy
!
I love split pea soup and would follow their recipe and add grated carrots and potatoes to my broth. I could eat this every day. All their recipes sound so good I think I’m going to get one of each product and try all the recipes.
I love their split pea soup!
The chipotle lime sounds intriguing…could make for some tasty meals!
I just liked Hurst Beans FB page and this will be my first time trying their product. Looking forward to a good experience.
I love chicken and black beans
I love the black beans
I know like Hurst Beans on FB
We always love split pea soup!!!
My recipe is very similar to Michelle’s but I use Philadelphia Santa Fe cooking cream and make my own tomatilla sauce or buy the Pace green sauce.
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oops Hurst!
Chipotle Lime Black Bean Soup
chicken and black beans
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I am a fan of Hurst on FB.
We have always liked Hurst HamBeens 15-Bean soup best of all – we soak them overnight first, and the next day rinse and place beans in a large pot on the stove, cover with water, and cook for about 2 or 2.5 hours total – adding in matchstick carrots, diced onions and a piece of country ham cut in small pieces about halfway through (don’t add country ham till beans start to soften, or the salt will make the beans tough if added too soon). Easy, inexpensive, filling and delicious every single time! I would like to try the Hurst Tri-Bean soup like this as well – love that it has a lot cranberry beans in it!
luv the Hurst bean family!!
we use the split pea soup and tri bean soup mix often…very often…
a favorite in the chllly weather…
thanks.
The while bean chilli looks AMAZING! I would add a chopped onion, can of diced green chillies, one shredded chicken and a little salt. Then I would top it with grated cheddar cheese. YUM (and fast!)
I’ve been in the mood for chili lately. My chili is sometimes one of those “clean the fridge” recipes and maybe not traditional chili. I can see that getting some of the Hurst’s Bayou Cajun Red Bean Soup and adding tat to my chili sounds yummy. Also, the Homestyle Tri-Bean Soup would be good. The soup seasonings would just add more flavor!
I like Hurst on FB.
I also went over and “liked” them on Facebook too
Hurst is like on FB.
I would have to try the Black Beans since that seems to be a staple in our diet. Cooked in the crock pot for meals the next day is the best way for me to manage time. One of my family favorites is as follows.
Black Beans and Pork Nachos
Tortilla Chips
Black Beans
Shreadded Pork
Sharp or Mexican Style Shredded Cheddar
Diced Tomatoes
Diced Lettuce
Sour Cream
Jalapenos
Salsa
In a casserole dish, layer your tortilla chips on bottom. Add a layer of black beans, Shredded Pork, jalapenos, and cheddar cheese. Bake in over at 350 until cheese is melted and everything is hot. Remove from oven and top with lettuce, tomatoes, sour cream and salsa.
This makes a wonderful meal that you can add all kinds of wondeful toppings to.
Can also add black olives, guacamole, or even chicken to make this meal. It’s the black beans that sets it off and makes it a full meal.
Happy Eating!
Ham & Bean Soup
Rinse and soak Hurst’s Ham beans overnight
Add 2 qts water and meaty ham bone.
Bring to boil and let simmer 2.5-3 hours.
Pull any ham off bone and discard bone.
Add 1 chopped onion, 1 large can diced tomatoes, 1 tsp chili powder, 1 tbsp lemon juice, salt & pepper to taste.
Simmer another 30 minutes.
(You can add carrots, celery, potatoes, etc., but I don’t.)
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Split Pea Soup
Add chopped onions
Add chopped ham
Add chopped carrots
Great way to get the kiddos to eat some veggies!
I love black beans with lots of cumin, onion, peppers, fire roasted tomatoes for a veggie treat and I’ll all frajita chicken strips when I’m craving a little more.
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White bean chili
add onions, carrots, and ham. Just before serving, blend half for a smoother consistency and add a few drops of liquid smoke.
The Chipotle Lime Black Beans sound delicious!
I liked Hurst on Facebook.
I love split pea soup. Get green peas and add a quart of chicken broth, cut up carrots, chopped onion, chopped up celery and ham in a large stock pot. Bring to a boil and then simmer until tender.(about an hour)
I love a good black bean chili
Black beans– making some rice/black bean bowls for Meatless Mondays!!
I am not a big cook that is why I love this stuff. So excited it going on sale. I love adding chicken or ground turkey to the white bean chili. Then add some tomato, onion and pepper to taste. My husband and 3 picky toddlers love this!
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I love making black beans and rice. my kids love it too!
The black bean and chipotle lime beans would be my first choice. I’d make some cilantro and lime grilled chicken breast, then shred the chicken. I would make mexican pizzas. Mash some of the black beans and use as a spread, then layer; first the chicken then some sour cream, diced green onions, cheese, and tomatoes. Yummy!! Making my mouth water as i write this!
The Southwestern White Bean chili is my favorite! I love adding leftover chicken or turkey to it as well. Yummy! My kids really love it since they refuse to eat tomato-based chili.
I liked Hurst Beans on FB. Neat to see that they are from Indpls. That is where I was born.
I like hurst family on facebook
I love white chicken chili. Chicken, white beans, a can of rotel, a box of frozen corn and a little seasoning. I use that one night and then use the rest as a topping for nachos for another night.
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Southwest White Chicken Chili over Fritos – Cube chicken, cook in 1 tsp of olive oil and garlic until done, shred apart when cooled. Cook white beans with 1 can of chicken broth and water to finish needed amount…when beans half done, add chicken/garlic and half of red pepper chopped fine. Complete cooking. Add crushed tomatoes and desired amount of sour cream at end. Simmer on low for 15 minutes. Pour over chili over fritos and top with bacon bits,cheese and even green onion if desired.
White beans seasoned with bits of ham with cornbread make the perfect southern meal!
Love the White Bean Chili !!
and I ‘liked’ Hurst on Facebook !
We don’t eat beans very often, but my husband and I trying to eat healthier in the new year. Checking out the varieties- the Southwestern White Bean Chili looks like a delicious recipe to try, and healthy too! And adding shredded chicken, onion, green pepper, and garlic seems easy enough. Thanks for this giveaway opportunity!
White bean chili with chicken is my favorite
I like Hurst Beans on FB
I have never bought these beans before, but I could use the black beans in my taco soup instead of canned black beans.
This is the recipe, but I adapt it to whatever beans I have on hand.
1 can ranch style beans, 1 can black beans, 1 can kidney beans, 1 can pinto beans
1 can rotel tomatoes, 2 cans diced tomatoes, ranch seasoning packet (I just use ranch dressing if I don’t have the packet), taco seasoning packet, 1 can corn, 1-2 lbs ground turkey (beef if you want), couple cans of water if it’s too thick
I put my meat in the crockpot frozen and add everything else. Cook all day and then top with doritos, sourcream, and shredded cheese.
Good thing about this is you can make whatever quantity you want by adding/deleting the beans and use whatever variety you have on hand. This stuff is wonderful.
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I love the black bean soup. One of my family’s favorite recipes is as follows:
1. Prepare Hurst black bean variety according to package directions.
2. Saute corn cut from from two ears in a tablespoon of butter.
3. Add corn and fresh cilantro to taste, to soup.
4. Top with a dollop of sour cream and a sprinkling of shredded cheddar.
We love white bean chicken chili at our house too! We have chili one night and I use extra to make burritos or nachos for a quick weekend meal. ( I hate cooking on the weekend!) I would love to try these beans instead of canned.
I’d make white bean chicken chili
The Southwestern White Bean Chili sounds great! Thanks!
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An easy recipe I do is to make seasoned red beans (as directed on package), then mix them with smoked turkey sausage and rice for a quick, filling meal.
I think the Tri-bean Soup would be wonderful. It is a dreary rainy day here and a pot of soup sounds wonderful right now.
I liked Hurst on Facebook.
i liked Hurst on Facebook…
Beans is a staple in latin cooking…any type of beans….
My families favorite dish:
Blackbeans cooked as instructed
White rice
Fried egg on top!!!
and to be adventorous, a banana or fried plantains…..
This is one of the most comfort foods in our house
Bayou Cajun Red Bean Soup looks good.
I don’t cook, so I have no recipes to share, but the Homestyle Tri-Bean Soup looks good.
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Southwest Chicken Chili is one of our favorites. Just add a couple cans of chicken and some tomatos and make a good pan of cornbread .. so good
The Bayou Cajun Red Bean is great served on top of white or cajun rice, with either grilled shrimp or smoked sausage.
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I like the Southwestern White Bean Chili; I add shredded cooked chicken and a cup of sour cream – yum!!
Split Pea Soup Stew(spiced up)
2 PackagesHarvest Split Pea Soup
1 lb Ham
3 Carrots Diced
2 Potatoes Dices
3-4 Tablespoons Tabassco
Salt & Pepper
2 Celery Stalkes sliced
Combine split peas, ham, carrots, potatoes & tabasco in a crock pot. Cover contents with twice the depth of water. Turn on crock pot to low and let sit for approximately 4 hours. Check contents every hour and add water when necessary.
At hour 2 add celery if you want it really soft. (or)
At hour 3 add celery if you want it crunchy
Just dish and serve. Very easy and Yummy!
I love to make the Tri-Bean soup for my husband.
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I like the Southwestern White Bean Chili recipe
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White bean and chicken chili is one of my family’s favorites!
I like to use the red and black beans in taco soup.
I like Hurst on facebook.
I have tried several of these beans. I always do so when I have a rotisserie chicken earlier in the week. Then I use the meat that doesn’t slice nicely in the soup.
I have to say that I fell in love with their black beans the last time these were on sale. I mixed in turkey sausage, peppers, onions, and some yellow rice for a super easy, healthy crock pot meal. I can’t wait to stock up again!
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Cook black beans, drain liquid and add to shredded beef enchilladas for extra protien and flavor.
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I love chicken chili with black beans- cook black beans, add diced tomatoes, chicken, stock, corn & seasoning (salsa or rotel) & bring to a boil. It’s a fall/winter staple at our house
I’d like to try to learn to make a chicken chili using the Southwestern White Beans, chicken, tomatoes, green chilies, seasonings, etc.
I must admit I have never tried Hurst Family Harvest beans but am going to pick some up this week at Publix. I dont have a favorite recipe for black beans but we eat them in everything. I add them to our salads, tacos, quasadillas. I look forward to trying these!
I really like chili and would like to try a chicken chili with the southwestern White beans.
White chilli would be great i would go by their instructions and add lots if cheese
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I think my husband would love the chipotle lime black bean soup!
I would use the El Cantarito de Frijoles which are mexican seasoned beans in my Mexican Layered Dip. Cook your beans and mash them. Then, spread them into a 9×13 casserole dish. Next, mix 1 8oz block of FF cream cheese w/ 1 8oz container of FF sour cream. Then spread it on top of the beans. Finally, top w/ your other favorite mexican toppings. Our family likes tomatoes, cilantro, green onions, and olives. Great for parties like the SUPER BOWL! Thanks for the chance to win!
The Cajun Red Bean Soup with chicken added sounds great!
I love enchiladas!
I’d love to try the Chipotle Lime Black Bean Soup!
I like Hurst Family Harvest on facebook. Thanks!
I like Hurst Family Harvest on facebook. Thanks!
Beef and Bean Nachos
Brown 1 lb. groundbeef with a chopped onion
Add 1/2 envelope of taco seasoning and 1/3 cup water and simmer about 15 minutes.
Using a slotted spoon add 1 cup of Black Beans from the Chipotle Lime Black Bean Soup……mix together and serve on nacho chips topped with cheese and your favorite toppings (we use salsa and sour cream on the side).
Of course you will have plenty of the Hurst soup left to serve with cornbread for a delicious and quick meal.
?1 package Chipotle Lime Black Bean Soup
?2 tbs. olive oil
?1 cup diced onion
?1 cup diced green bell pepper
?2 cloves garlic
?8 oz. diced smoked sausage
This sounds amazing!!!! I cant wait to try it!!
I like Hurst Family beans on facebook!! Thanks for the opportunity!!
I’m not a chef, so I’m always looking for recipes…i found this one on their FB page…will try soon!! Thanks for the giveaway I Heart Publix
!!!
Gluten Free Beans and Sausage Provencal
Ingredients
1 package Hurst Family Harvest Tri-Bean Soup Mix
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
½ cup dry white wine
2 teaspoons Herbs de Provence
One 14.5 ounce can diced tomatoes, un-drained
8 cups water
Salt & pepper
1 lemon – zest finely grated and juice squeezed
6 mild gluten free Italian sausages
½ bunch fresh parsley, chopped
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Southwest Tortilla Soup
2 cups shredded chicken
southwest white beans
1 can Rotel tomatoes
2 cups chicken stock
top with-
tortilla strips
sourcream
shredded cheese
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I use the leftover ham bone when I cook Emeril’s Baked Ham recipe, and add it to the Chipotle Lime Black Bean Soup package. I dice some fresh garlic and add chopped onions to the soup. Also, throw in the extra pieces of ham that have not been consumed from the leftovers.
I think the chipolte lime would be great by itself!
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The red beans. I would make red beans(season with ham bone and salt)and rice. Have to have sausage and corn bread
My kids love black beans so I like to add them to Ground beef and make little tacos for them topped with shredded cheese and chopped tomatoes. Simple but delicious
Chicken breasts (4-6)
16 oz of salsa
1 package of taco seasoning
white beans
1 can of corn
Cook all of the ingredients in a crock pot
top with lettuce, sourcream, and shredded cheese
my mom’s recipe for a pot of southern beans….served with thick southern cornbread (sweet), fried potatoes, collards and sweet tea.
Soak beans overnight (any will do) but we use great northern/navy/large lima…so use Hurst Southwestern White Bean Chili, or the tri bean…change water a couple of times to eliminate the gassing effects
We cook on stove top with a ham bone left over from the holidays (save all ham bones or you can buy them pretty cheap) add water (almost to top of large pot) chopped onion, garlic, a little celery, and chopped carrots…so good, rich, and healthy too. Cook for couple of hours. To thicken taken some of the bean and puree and add back in…IF you like thicker soups.
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i would love to try the cajiun black bean soup!
White bean chili for white chicken chili…yummy. I use the recipe from eatbetterAmerica.com
Red beans in my chili…ground beef, chili powder, onion, peppers, serve with a baked potato.
cajiun black bean soup for me
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Black bean soup couldn’t be simpler. Soak and cook beans according to package directions. Simmer with 4 cubes of chicken boullion. Serve with chopped raw onion and sour cream.
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I like the Tri Bean package. I just prepare them as directed on the package. Then, I fix mexican style cornbread. Viola! Southern comfort!
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I think I would like to try the black beans in some taco soup.
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I’m going to try the black beans on our Chicken tostadas. Taco seasoned baked chicken, shredded, smashed pinto or black beans, cheese, salsa, lettuce and tomato on totada shells. My family loves them!
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I liked HFH on FB:)
I don’t know if you are wanting the whole recipe, but i’d like to try the black beans in a cheesy texas bake I make. It’s ground beef, corn, salsa beans, and cheese topped with a corn muffin mix.
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I always liked split pea with ham. Never ‘made’ it. I buy it canned, but wouldn’t hesitate to make it myself.
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I would use the white beans (Southwestern white bean chili) to make ham & beans with cornbread. It’s my absolutely FAVORITE bean recipe! Thanks for a great giveaway!
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Sort of a different spin, but my 1 year old LOVES a puree of black beans, banana, and quinoa. It’s a great way for her to get protein!
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Yummy Hurst Beans!! I love to add them to many different soup recipes!!
I like to use the ham bone after finishing a ham to cook up an easy bean soup in the crock pot. The homestyle tribean soup would work great.
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Use the white bean chili mix, add 2 cups of precooked chicken or 1 lb. of browned ground chicken or turkey, 1 can of rotel, 1 can of green chilies, 2 cloves crushed garlic, 1 cup of chicken broth, and 2 tbsp. of Masa Harina (white corn flower). Follow recipe for chili, add everything and simmer for one hour or until thickened. Adjust spices to your liking using chili powder, cumin, cheyenne pepper. You can also make this in a slow cooker. Serve with tortilla chips, sour cream, green onions and cheese.
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It’s very yummy to use turkey leftovers in the chipotle lime bean soup mix!
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I like to make black bean soup with a ham bone, or ham hock
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Split pea soup is always a favorite at our department’s potluck events!
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Homestyle Tri-Bean Soup
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The Cajun Bean Soup….it’s delicious…!
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Asturian Bean and Sausage Pot
Fabada, the worlds’ most famous bean pot comes from the wild mountains of Asturias. The beans are flavoured with all the local specialities like lacón, which is the cured front leg of a pig and oak-smoked fresh sausages.
Salt pork or cured beef make good substitutes. Cured sausages (like kielbasa or linguisa) also go in, and give an incredible richness to the beans that constitute the base of the Fabada.
Serves 6
Difficulty: intermediate
Preparation time: 3 hours
Ingredients
1 lb 10 oz Hurst Family harvest dried tri-color beans)
1 1/2 lb salt pork belly (or salt brisket or silverside)
1 1/2 lb smoked gammon knuckle or hock, skin slashed
6 black peppercorns, crushed
1 teaspoon paprika
1 pinch of powdered saffron
1 bay leaf
2 tablespoon olive oil (optional)
4 garlic cloves, chopped
1 lb chorizos or smoked sausages
Preparation
Choose a stockpot that holds at least 10 pint (6 liter). Cover the beans, in a bowl, with plenty of boiling water. Put the salt meat (pork belly, brisket or silverside and gammon bone) into the pot and cover with cold water. Bring to the boil, then drain the meat and return to the stockpot.
Drain the beans then add to the pot with the pepper-corns, paprika and saffron and bay leaf. Add 4 pints (2.3 liter) water. Bring slowly to the boil, then simmer very gently on minimum heat for 2 hours. A big pot on a small burner is best, and better still with a heat diffuser (such as the ones used to prepare paella or a slow cooker)Check occasionally that the beans are still covered, but do not stir (or they will break up).
Remove the ham bone and salt pork, to cool a little. Strip off the skin and fat, and take about 2 tablespoons of chopped fat for frying (instead, we recommend using olive oli). Sweat this in a frying pan. Fry the garlic lightly, then spoon it into the beans.
Fry the sliced sausages (discarding artificial casings). Stir into the pot with the pan fat.
Remove all the meat from the gammon bone. Chop it, and the salt pork or beef, and return to the casserole; simmer for a few minutes. Check the seasonings (there should be enough salt from the meat). This dish is distinctly spicy, so fresh green cabbage goes well. This is one meal by itself. Serve with toast bread.
I’d like to mix the Hurst”Chipotle Lime Black Bean Soup” with some heated salsa a serve it with tortilla chips and guacamole.
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Bayou Cajun
Red Bean Soup over some white rice…YUM!
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I’d use the Bayou Cajun Red Bean Soup with rice and smoked susage.
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southwestern white bean chili
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We would use the red bean soup. My husbadn is from LA and loves his cajun food! We would add shrimp and sausage and eat on it for several days! YUM!!
I LOVE to make Chili with THe Black Beans and Venison. I brown the meat, add chopped onions canned tomatos and the prepared black beans, frozen corn and chili seasoning. OMG
it is so Good!!!!!!
I like them on Facebook, I really wanna try that white bean it looks like it would be so yummy
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I’ve used the 3 Bean Soup mix – added leftover ham, tomato sauce, a little lemon juice and followed the rest of the recipe. Delicious!
I like the black bean variety the best. I love to add smoked sausage to it and cook it real slow! Serve with a piece of cornbread and you are in heaven.
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My husband and little girl love split pea soup. I have a very easy recipe.
1 package Hurst’s Split Peas
Chicken broth
Diced Ham
Diced Onion
Salt and Pepper to taste
Put everything in the crockpot on low for about 6-8 hrs. It comes out creamy and thick and yummy!!
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I like adding shredded chicken to the white bean chili. I parboil the chicken and toss it in the crockpot with the white bean chili mix. Perfect for colder FL nights right now.
I would use a package of white bean chili, then add a can of chopped green chiles, sour cream, minced garlic, cumin, shredded cooked chicken and chopped onion.
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I don’t have a recipe, but I am still dying to try their Red Bean Soup. I love red beans.
I am going to try the Bayou Cajun Red Bean Soup and add rice to it – for a red beans and rice stew!!
Cajun beans with some polska kielbasa and spanish rice. Cool it off with sides of sour cream, salsa, and smashed avocado. Yum!
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REd bean soup!
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janet vickers
White Bean Chili with ground chicken, rotel, fresh serano peppers….top with greek yogurt (sub for sour cream) and homemade salsa.
I like the Homestyle Tri-Bean Soup
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I always use their split pea’s for this EASY,HEALTHY, DELICIOUS & INEXPENSIVE split pea soup crockpot recipe. I have made it without the ham and it’s just as good. It’s a great meal for our toddler and baby, too!
Crock Pot Split Pea Soup
Ingredients:
1 Hurst Family Harvest split pea’s package, rinsed
1 meaty hambone, 2 ham hocks, or 2 cups diced ham (just as good without)
3 carrots, peeled and sliced
1/2 cup chopped onion
2 ribs of celery plus leaves, chopped
1 or 2 cloves of garlic, minced
1 bay leaf
1/4 cup fresh parsley, chopped, or 2 teaspoons dried parsley flakes
1 tbsp. seasoned salt (or to taste)
1/2 tsp. fresh pepper
6 cups hot water
Preparation:
Layer ingredients in slow cooker in the order given; pour in water. Do not stir ingredients. Cover and cook on HIGH 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Mash peas to thicken more, if desired.
Serves 8.
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White Bean Chili
I like to add shredded chicken/turkey into it to make it a different flavor.
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We like to use the black beans and add it to rice then mix in sour cream and salsa. It’s delicious!
I like their Tri-Bean soup recipe but would use Ro-Tel tomatoes with chiles.
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Cajun style red beans and rice
1 tbsp olive oil
8 ozs cooked bacon (cubed)
1 12 cups onions (chopped)
14 cup green bell pepper (chopped)
1 tbsp minced garlic
4 bay leave
6 ozs andouille sausage (sliced)
1 ham hock (smoked)
2 cups of harvest family bayou cajun red beans
1 tsp worcestershire sauce
8 cups chicken broth
1 tsp salt
1 12 cups rice (cooked)
6 tbsps green onion (thinly sliced)
1
In a large pot over high heat, heat the oil. Add the bacon and saute for 2 minutes. Add the onions, bell pepper, garlic, bay leaves, sausage and ham hock and saute for 2 more minutes.
2
Add the beans and saute for 2 more minutes. Stir in the Worcestershire sauce and stock. Bring to a boil, reduce heat to low and simmer for 1 hour, stirring occasionally.
3
Add the salt, cover the pot and simmer for an additional 15 minutes. Turn off the heat and allow the pot to sit, covered, for about 20 minutes. Discard the ham hock.
4
Ladle soup into individual bowls. Top each serving with 1/4 cup rice and 1 tablespoon green onion.And this is how you make Cajun style red beans and rice.Yummy!!
I would have to say I would like to try the 3 bean soup. Looks pretty easy to make and my fiance loves bean soup.
I use the three bean soup but add polish kielbasa to give more flavor and make it a meal. I serve it with cornbread!!!! Yummy
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I would use the Traditional Split Pea Soup and add leftover ham to it!
I’d also like to try the Traditional Split Pea Soup for my 1 year old, with plenty of carrots to make it sweet for her! Thanks for hosting!
White bean chili with rice and turkey yummy!
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I’d love to add some ham to the tri bean soup.
Cheesy Cornbread squares
I think this would work. . . using the red bean or black bean mix. . . add onions, peppers, etc to taste adn cook until thick. Spread over backed cornbread and top with shredded cheese. Pop in oven for 10 mins or until heated, then cut into squares and top with lettuce, sour cream, salsa
Can’t beat Black Beans in anything – che!ese quesadills are my favorite
I would like to try the 3 bean soup.
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1 bag red bean
1 lb beef stew chunks
1 can diced tomotoes or the diced chili tomatoes depends whats on hand
chopped onion
put all in slow cooker cover with chicken broth season to taste and let cook all day. serve with some french bread to soak up all the juciy goodness.
The white beans cooked with a ham bone for several hours served with corn bread muffins and sourkrout! Yummy!
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We haven’t tried yet – but I would love to try the Cajun one!
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Black Beans and Rice (with orange juice, cumin, cardamom, and coriander)
(This is delicious.)
Shred 2 cups of carrots.
Heat 1 tablespoon of canola oil in a large skillet.
Add 1 tsp. each of ground cumin, cardamom, and coriander to the oil, whisking, heating the spices just enough to toast them and release their aromas and flavors.
Add another teaspoon of oil and/or a very small amount of water to the pan in order to keep the spices from sticking to the pan, and
Add 2 cups of shredded carrots. Stir to distribute the spices throughout the carrots somewhat, so that the spices do not stick to the pan. Saute the carrots until barely soft but not mushy, watching to see that the carrots and spices do not stick to the pan. Add very small amount of water if needed to keep food from sticking.
(I suppose you could even start by lightly steaming the shredded carrots instead, in a steamer basket, before preparing the spices and adding the carrots to pan. You could also find great success by using a seasoned wok and stirfrying the ingredients. As you maybe can guess, I do not use Teflon pans.)
Add the juice of 1-2 freshly squeezed oranges, to taste. The original recipe calls for 1/2 c. of orange juice, but I always find that I need to use 1 cup in order to be able to taste the orange juice sufficiently, especially since the flavors will be muted once you add the rice to the dish. In a pinch you can use fresh squeezed orange juice from the carton.
(An optional variation: Use the juice of one orange and the juice of one lime.)
Add 2 cups of cooked, drained, and rinsed black beans.
Heat to serving temperature and serve over warm cooked rice.
Also good the second day, as flavors have melded.
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I would love to make a soup w/ the tri-bean variety!
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I would like to make the split pea, but I think I would taste it first, and maybe leave out the lemon juice at the end. Sounds pretty complete, since they include the seasoning package!
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split pea soup in the crock pot with a ham bone and pieces
Black Bean Soup
1 cup water
3 (15 oz) cans black beans – drained
1.5 cups chopped onions
1.5 cups chopped green peppers
4 cloves garlic
2 t thyme
1.5 t oregano
¼ t black pepper
¼ t cayenne pepper
1 vegetable bullion cube
3 bay leaves
1 (14 oz) petite diced tomatoes
Cook on high 3-4 hrs
chopped green onions, cheese, sour cream, hot sauce and rice
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I think their Tri-Bean soup recipe looks really good!
I’d use the Bayou Cajun Red Bean Soup to make red beans and dirty rice.
I would say red bean but would probably take it a step further and go for red beans and rice
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Also, I would like to try the Bayou Cajun recipe:
You will need:
1 package Bayou Cajun Red Bean Soup
2 tbs. olive oil
1 cup chopped onion
2 cloves chopped garlic
1 lb. sliced andouille or smoked sausage
1 can diced tomatoes
Juice from 1 lemon
Instructions:
Rinse and sort through the beans. Pour beans into a large bowl or pot and cover with 2 inches of warm water. Allow beans to soak over night, or at least 4 hours. Drain and discard water.
Add olive oil to a large soup pot over medium-high heat. Sauté the onion, garlic, and sausage for 5-6 minutes until onion becomes translucent and sausage begins to brown.
Add 7 cups of water and soaked beans. Turn the heat to high and bring mixture to a rolling boil. Stir periodically.
Reduce the heat to low and cover the pot. Simmer (covered) for 60 minutes.
Uncover and add tomatoes to the pot. Continue to simmer for 15 minutes.
Check beans for doneness. If fully tender, add lemon juice and contents of seasoning packet.
Simmer for additional 10 minutes before serving
I love black beans. I think my favorite recipe was when we were making wraps with fried tofu. We’d add some broccoli slaw as our greens and I would drizzle some black beans on top of that! Pretty quick and very delicious!
I have to admit I have never tried these beans. But what a variety to choose from. All the recipes look wonderful and easy to use. After working 12 hours a day, I need something quick, easy but good for you to eat. These beans would make my life much easier and give my family a healthy menu.
It was hard to pick which beans to try (I would like to try them ALL). But I chose Homestyle Tri-Bean Soup. With the cooler weather, nothing cozier then soup and couponing! I am looking forward to adding these recipes to my to dinner table. Thank you for the opportunity to try these beans!
?1 package Homestyle Tri-Bean Soup
?2 tbs. olive oil
?1 cup chopped onion
?2 cloves chopped garlic
?1-2 ham hocks, or 1/2 lb. diced ham
?1 can diced tomatoes
?Juice from 1 lemon
Instructions:
1.Rinse and sort through the beans. Pour beans into a large bowl or pot and cover with 2 inches of warm water. Allow beans to soak over night or at least 4 hours. Drain and discard water.
2.Add olive oil to a large soup pot over medium-high heat. Sauté the onion and garlic for 5-6 minutes until onion becomes translucent.
3.Add 7 cups of water, ham, and rinsed beans. Turn the heat to high and bring mixture to a rolling boil. Stir periodically.
4.Reduce the heat to low and cover the pot. Simmer (covered) for 60 minutes.
5.Uncover and remove the ham hocks. (Trim ham off of bone and return to pot).
6.Add tomatoes to the pot. Continue to simmer for 15 minutes.
7.Check beans for doneness. If fully tender, add lemon juice and contents of seasoning packet.
8.Simmer for additional 10 minutes before serving.
I like the traditional split pea soup recipe. When my grandmother always made this “for the kids”, she put diced up hot dog in it. Even *my* kids eat it when I do that!
Bayou Cajun Red Bean Soup
Mondays, Mondays….
The red bean soup would be great with some smoked sausage and served over rice.
Split pea soup is always good. Old time favorite
I like their 15 bean soup, made with their recipe:
1 package HamBeens 15 Bean Soup®
1 large honey glazed ham bone (trim off excess meat and save)
2 cup diced yellow onion
1 cup chopped carrot
1 cup chopped celery
3 cloves chopped garlic
1 can diced tomatoes
1 tbsp. chili powder
2 tsp. cayenne pepper
Juice from 1 lemon
Salt and pepper to taste
Cooking Directions ( reviews )
Rinse and sort through the beans. Check for any debris or stones and discard. Pour the beans into a large pot or bowl and add enough water to cover the beans by 2?. Allow to soak overnight or for at least 4 hours. When finished, dump out any excess water.
Prepare the onion, carrot, celery, and garlic. In a large soup pot, add 1-2 tbsp. of olive or vegetable oil and sauté the vegetables over medium high heat until the onion becomes translucent (about 8 minutes).
Add the soaked beans, ham bone, and 8 cups of water (can sub chicken stock for even more flavor). Turn the heat to high and bring the mixture to a rolling boil. Then reduce the heat to low and allow the soup to simmer for 1.5-2 hours.
Once the beans are fully tender, add the leftover cubed ham, tomatoes, lemon juice, chili powder, and cayenne pepper. Continue to simmer the soup for at least another 15 minutes. At that point, it is ready to be served, but as with many soups the flavors will only continue to develop and you can get even better taste after several hours. Serve with your favorite corn bread and enjoy!
Split pea all time faxorite: You will need:
1 package Traditional Split Pea Soup
2 tbs. olive oil
1 cup chopped onion
2 cloves chopped garlic
1-2 ham hocks, or 1/2 lb. diced ham
Juice from 1 lemon
Instructions:
Rinse and sort through the dry split peas.
Add olive oil to a large soup pot over medium-high heat. Sauté the onion and garlic for 5-6 minutes until onion becomes translucent.
Add 7 cups of water, ham, and rinsed peas. Turn the heat to high and bring mixture to a rolling boil. Stir periodically.
Reduce the heat to low and cover the pot with a lid. Simmer (covered) for 45 minutes.
Uncover and remove the ham hocks. (Trim ham off of bone and return to pot).
When soup reaches desired consistency, add lemon juice and contents of seasoning packet.
Simmer for additional 10 minutes before
Try this easy recipe from Hurst’s own test kitchens. See below for more cooking tips and suggestions.
You will need:
?1 package Chipotle Lime Black Bean Soup
?2 tbs. olive oil
?1 cup diced onion
?1 cup diced green bell pepper
?2 cloves garlic
?8 oz. diced smoked sausage
Instructions:
1.Rinse and sort through the beans. Pour beans into a large bowl or pot and cover with 2 inches of warm water. Allow beans to soak over night, or at least 4 hours. Drain and discard water.
2.Add olive oil to a large soup pot over medium-high heat. Sauté the onion, pepper, garlic, and sausage for 5-6 minutes until onion becomes translucent and sausage begins to brown.
3.Add 7 cups of water and rinsed beans. Turn the heat to high and bring mixture to a rolling boil. Stir periodically.
4.Reduce the heat to low and cover the pot. Simmer (covered) for 60 minutes.
5.Uncover and check beans for doneness. Continue to simmer for 15 minutes.
6.When fully tender, add contents of seasoning packet.
7.Simmer for additional 10 minutes before serving.
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Cook the White Bean Chili. Add organic canned tomatoes, organic tomato sauce,1 cup organic frozen corn. Crumble a 1 pound block of organic tofu in a nonstick skillet. Stir/cook until dry and slightly toasted. Stir this into your chili to make it a nutritious meatless meal.
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haven’t tried yet, but the Cajun one sounds really good!
I love the idea of Southwestern White Chili .. I love white chicken chili .. so this sounds delicious! Must try!
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I like to make the 3 bean soup. I chop half an onion, toss in diced ham (I have a toddler so this way I do not worry about inedible parts) the spice packet and the soaked beans. Throw it all in the slow cooker and cook. My toddler loves this soup with a little shredded cheddar cheese on top and biscuits on the side. Simple but delicious!
I would love to try the tri bean soup
I already like Hurst Beans on facebook. So excited they are on sale!
We adore the flavor and versatility of the white beans! A great way to use these other than soup, and having a no meat night is white bean burgers!
white beans
2 tablespoons olive oil
1 small chopped onion
Salt to taste
2 to 3 garlic cloves
2/3 cup grated carrot
3 tablespoons lemon juice
¼ cup parsley
2 teaspoons thyme
½ cup bread crumbs
1 egg, beaten
Freshly ground pepper to taste
Full of flavor and delicious! {liked on Fb a million years ago
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I am excited to try all these recipes and come up with my own. I have purchased the black beans and just used them as a side dish and put them in yellow rice but I am really interested in all the recipes I have seen. Thanks to everyone who added a recipe!
At my house we make a soup called sante fe soup almost like taco soup and it calls for all kinds of beans. I would use the black beans
Fan of Facebook! We love these! Vegetarian family so beans are very important part of our diet!
I liked hurst beans on FB!! My favorite is white beans with chicken chili!!! Makes for a great creamy chili and add a bit of melted motzerella and some sour cream and shredded nachos and mmmmmm…. Its soooooo delish!!!
Liked them on Facebook. Have a great spinach dip using white beans and almond milk.
My family loves simple bean recipes-just a bag of white beans with either a ham bone or cut up ham steak, salt and pepper. Add some corn muffins and supper is served! White chicken chili is another hit as well! I would love some Hurst Beans to make either one or both of these!
No Meat Mexican Style Chili
Hurst Family Harvest White Beans
1 clove garlic, minced
1/2 white onion, chopped
3tbsp olive oil
Diced tomatoes with jalapenos
1 can hominy
Cans of any extra beans you like or have around
cayenne, hot sauce, or red pepper flakes (optional)
Cook Hurst as directed.
In a large pot, heat olive oil over medium high. Cook garlic and onion until translucent. Add tomatoes. Cook down for around 5 minutes. Add beans and hominy – add as much liquid from the beans / hominy as you like depending on if you want it thinner and more soup like or thicker like chili.
Heat everything together until hot, about 10 minutes. Add cayenne, hot sauce, or red pepper flakes to taste. This is a great recipe to clean out your pantry. I’ve added canned mushrooms, chickpeas, kidney beans whatever I have on hand, the key is the spice packet in the hurst beans that provided the flavor for the chili.
Serve with tortilla chips, sour cream, and shredded cheese.
I would use the black beans in my taco soup- ground beef or diced chicken, chopped onions, rotel tomatoes, taco seasoning mix, ranch dip mix, corn, and the black beans. Put all in crockpot. Serve with tortilla chips, cheese, sour cream and black olives. Yum!!
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I really want to try the lime chipolte black bean and add a yummy chicken sausage!
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Spicy Black Bean Soup
Hurst black beans
1 cup vegetable stock
1/4 c. diced onion
1 fresh jalapeno, minced
1 tsp. sugar
1 tsp. cider vinegar
2 cloves garlic, minced
1/4 tsp. salt
1/4 tsp. cayenne pepper
1/2 tsp. cumin
1/2 tsp. chili powder
Soak beans overnight. Put into a medium sauce pan. Add the remaining ingredients and stir to combine. Gently bring the soup to a boil. Reduce heat to low and simmer, covered, for one hour. Add more water or broth as necessary.
For a creamy soup, use an immersion blender or add soup, in batches, to a blender until it reaches your desired consistency.
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I like the three bean soup but I’m curious to try another readers recipe for white bean burgers!
Harvest Black Beans
Cuban style Black Beans, You can serve it over white rice or just serve as Black Bean Soup
1 Bag of Harvest Black Bean
1/4 cup of Good Extra Virgin Olive Oil
1 medium onion (1 small red onion Optional)
1/2 of a Green Pepper
2 sticks of Celery
1 Carrot
2 Bay leaves
2 Tbsp of Dry Oregano
2 tsp of Cummin
2 Tbsp of Garlic (4 or 5 cloves)
Kosher Salt
Pepper
1/4 cup of white cooking wine
2 Tbsp of Lea $ Perrins or Worcestershire sauce
1 or 2 pieces of Pork Neck Bone
1 Chorizo (spanish style)Goya sells these for about 2 chorizos for $2.15 on
the spanish food aisles
1/2 cup of diced or cubed smoked ham
2 tsp of Goya seasoning Adobo
1 or 2 chicken bouillon cubes
3 Tbsp of Vinegar
1 Pkg of Chicken Stock or Broth, (if you don’t have homemade Chicken Stock)
On a large pot:
1. Add your olive oil and heat until its hot. Add your cut and diced onions, celery, carrots, and green peppers. Saute them for a minute or two to sweat the vegetables adding kosher salt and pepper to taste.
2. Then add all your spices, cummin, bay leaves, oregano, goya seasoning adobo, chicken bouillon cubes, and garlic. Mix everything together.
3. Let it cook for a little bit and add your meats. Pork neck bones, diced smoke ham, and diced chorizos. Mix everything very well adding the bag aof Harvest Black Beans.
4. The add all of your liquids. Vinegar, white wine, Lea and Perris sause. Add chicken stock making sure to covering it all and a little bit more about 2 inches more.
5. Put it on high until it starts to boil and then bring the heat down to low and let it seamer for about 2 or 3 hours hours untill the black beans are tender. Keep an eye on the stock level making sure it does not evaporate, if so just add more stock or water if you ran out of stock.
6. On a seperate plate take out the Pork neck bones out of the black beans pot and separate the meat out of the bone. At this point the meat should fall of the bone, and put the meat back on the pot. Take a laddle of black beans and put it on a plate (black beans only no liquid) and smashed them with a fork to make like a mash potatoe consistancy and then add it up again to the pot. This will thicken up the black beans so it is up to you how much you want to smash. Let it cook for about another 1/2 hour to ticken up and try it to see if it needs more salt and pepper. If not, then its ready to serve over white rice or just as a soup with diced red onions on top and a drizzled of Extra Virgin Olive Oil.
Bon Appettit
I liked hurst beans a long time ago on FB!
You will need:
1 package Bayou Cajun Red Bean Soup
2 tbs. olive oil
1 cup chopped onion
2 cloves chopped garlic
1 lb. sliced andouille or smoked sausage
1 can diced tomatoes
Juice from 1 lemon
Instructions:
Rinse and sort through the beans. Pour beans into a large bowl or pot and cover with 2 inches of warm water. Allow beans to soak over night, or at least 4 hours. Drain and discard water.
Add olive oil to a large soup pot over medium-high heat. Sauté the onion, garlic, and sausage for 5-6 minutes until onion becomes translucent and sausage begins to brown.
Add 7 cups of water and soaked beans. Turn the heat to high and bring mixture to a rolling boil. Stir periodically.
Reduce the heat to low and cover the pot. Simmer (covered) for 60 minutes.
Uncover and add tomatoes to the pot. Continue to simmer for 15 minutes.
Check beans for doneness. If fully tender, add lemon juice and contents of seasoning packet.
Simmer for additional 10 minutes before serving.
I would love to try the White Bean Chicken Chili!
Would love to win a Publix gift card or any other giveaway!!!!!!!!!!!!!!
ok I did get this off the internet…but I’d love to try it (been meaning to for a while) with their white beans.
White Chicken Chili
Ingredients
1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, crushed
1 (4 ounce) can diced jalapeno peppers
1 (4 ounce) can chopped green chile peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
2 (14.5 ounce) cans chicken broth
3 cups chopped cooked chicken breast
3 (15 ounce) cans white beans
1 cup shredded Monterey Jack cheese
Directions
Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.
Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.
Liked them on FB too (Cassie M Dow)
Yumm! We are getting ready for Mardi Gras here in Mobile, AL and I always make a big pot of Red Beans & Rice. Looking at their site, I think I may try to make the Bayou Cajun Red Bean Soup instead
Split pea soup
One bag of split peas
3 potatoes
3 carrots
2 stalks of celery
6 pieces browned vegetable bacon
3 cloves garlic
salt to taste after all is cooked
chop everything into bite size pieces, cook til tender.
I liked Hurst Family Harvest on fb
I haven’t tried any of these beans, but I’m sure the Tri-Bean Soup beans would work just great in the soup beans that I cook for our family. (I usually use just pinto beans.) Here’s the recipe. It’s from the Hallelujah Acres website. (http://www.hacres.com/recipes/cards/southwestern-beans)
Ingredients
1 lb. pinto beans
3 cubes vegetable bullion
6 cups water
2 Tbsp cumin
2 Tbsp minced garlic
2 Tbsp Celtic Sea Salt (optional)
Directions
Combine in a crock pot and cook on high for 4 hours
Toppings a dollop of soy cream
Shredded veggie cheddar cheese
Chopped cilantro
Chopped mild green chilies or green peppers chopped tomatoes
It really is a yummy, yummy way to include beans in our diet.
Thanks for the give-away!
Alesha
Black beans mixed with fresh pineapple for black bean and pineapple enchiladas! Onion, cilantro, and ench. Sauce that’s it!
I “liked” Hurst Family Harvest FB page!
Like hurst beans on fb
tri bean soup sounds delish!
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I love using the beans in the creamy white chili recipe I use. Combine the beans with green chiles, shredded chicken, whipping cream, sour cream, and shredded cheese with a side of Frito Scoops! Yum Yum! Even my picky son likes it.
Black beans for enchiladas!
Fan on FB!
Tri-Bean soup is on the cooker right now. Will be eaten all week for lunch at work!
I would make the Tri-Bean Soup, and then put it on top of some cooked rice for a nice dinner meal.
I already like Hurst Family on Facebook.
Quinoa and Black Beans
Ingredients
1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro
Directions
Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
**I also add cooked chicken or canned chicken.
BAYOU CAJUN RED BEANS AND RICE
1 PKG HURST BAYOU CAJUN RED BEANS
1/2 C long grain rice
1 andouille sausage link chopped
1 can beef broth
1 can water
1/2 c chopped onion
2 cloves minced garlic
1 bay leaf
1/4 t salt
1/4 t pepper
Soak beans overnight. Rinse and sort beans. Put all ingredients in crockpot and cook on high for 1 hour, reduce and cook on low for 3-5 hours longer until the consistency you like. Can add water or broth to your liking.
I already “like” Hurst Family Harvest on Facebook. Thanks for the opportunity.
I would use the red beans in yellow rice with smoked sausage.
I think Chipotle Lime Black Bean Soup would be great for my family – my husband doesn’t do beans, but he loves all things chipotle so this might win him over!!
I “like” Hurst Family on fb! Thanks for the giveaway!
Jamaican Red Bean Soup (serves about 6)
Ingredients
2 tablespoons unsalted butter
1 cup yellow onion, diced
2 teaspoons Roasted-Garlic Puree
3 cups canned red kidney beans, rinsed and drained
4 cups chicken stock
1 1/2 teaspoons dry rub jerk seasoning
3/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground habanero chile powder
1/8 teaspoon ground coriander
pinch, ground allspice
1/2 cup Tasso ham, small diced
1/2 cup shredded pickled pork or shredded smoked pork shoulder butt,
1 1/2 cups heavy whipping cream
5 teaspoons cornstarch (mixed with 5 teaspoons water)
Serves / Yields
Melt the butter in a 3-quart saucepan over medium-high heat. Add the onion and garlic puree and saute for 2 minutes, stirring frequently. Add the beans and 1 cup of the stock and bring to a boil. Reduce the heat to medium-low and simmer for 8 minutes.
Carefully transfer the contents of the pan to a food processor or blender and puree until smooth. Return the puree to the saucepan.
Add the remaining stock, jerk seasoning, salt, pepper, habanero chile powder, coriander, and allspice; bring to a simmer over medium-low heat, stirring occasionally, and simmer for 10 minutes.
Add the ham and pork and cook for 5 minutes. Stir in the cream, mixing thoroughly, and heat through. Whisk in the cornstarch mixture and simmer for 1 minute.
tbarrettno1 at gmail dot com
Southwest White Bean Chili is awesome! Thanks so much for the giveaway. Love your blog.
There Tr-Bean soup looks fabulous~~~~~~
I already like them on facebook! Thanks for sponsering the giveaway, I hope I win!
I would love to try the chipotle lime black bean soup!
The chipotle lime black bean soup will compliment a meal that I love to make.
Lime chicken:
2-4 chicken breasts sliced in half to make thin cutlets
1 lime
No salt Ms. Dash
1/4 cup all purpose flour
2 table spoons olive oil
1/2 sweet onion cut in strips
2-3 cloves of garlic sliced
4-6 summer squash sliced thick
white rice
and now chipotle lime black bean soup
Cook rice according to directions
Cook black bean soup as directed
Heat oil in pan, over medium.
Dust chicken breasts with flour
Slice squash, thick. Cover slices with Ms. Dash
Saute garlic and onions in oil
Add sliced squash, turn after approx 4 min
Remove squash from pan when heated thoroughly.
Add chicken to pan that you cooked squash in(the extra oil and spices only enhance the flavor) and pan sear. Squirt with lime just before removing from pan.
To plate; place 1/4-1/2 cup rice, top with black bean soup. Chicken on the side and sauted squash as well. Top chicken with a slice of lime.
The squash come out essentially blackened with the Ms. Dash and it’s such a nice low sodium compliment to the tartness of the lime. Black beans and rice are complimentary to the lime as well.
My husband’s eyes light up when it’s ‘lime chicken night’. I can’t wait to try it with the Chipotle Lime Black Bean Soup!
I would like to try the black beans. We love taco soup made with black beans, diced & cooked chicken breast, whole kernel corn, 2 large jars of salsa, an envelope of taco seasoning, and an envelope of dry ranch dressing mix. At serving time we top our soup with tortilla chips, grated cheddar cheese, and sour cream. This is always a hit at our house.
I would like to try the the Tri Bean Soup and the White Chicken Chili. Thanks for the all that you do to help us save on our groceries!!! I check your blog several times daily.
I like Hurst Family on Facebook.
I “liked” Hurst on facebook!
Traditional Split Pea Soup:
You will need:
1 package Traditional Split Pea Soup
2 tbs. olive oil
1 cup chopped onion
2 cloves chopped garlic
1-2 ham hocks, or 1/2 lb. diced ham
Juice from 1 lemon
Instructions:
Rinse and sort through the dry split peas.
Add olive oil to a large soup pot over medium-high heat. Sauté the onion and garlic for 5-6 minutes until onion becomes translucent.
Add 7 cups of water, ham, and rinsed peas. Turn the heat to high and bring mixture to a rolling boil. Stir periodically.
Reduce the heat to low and cover the pot with a lid. Simmer (covered) for 45 minutes.
Uncover and remove the ham hocks. (Trim ham off of bone and return to pot).
When soup reaches desired consistency, add lemon juice and contents of seasoning packet.
Simmer for additional 10 minutes before serving.
I like the Hambeans – we use them every year
Hot Black Bean Dip
Make the Chipotle Lime Black Bean Soup and then cook it down until most of the liquid has cooked off. Mash the mixture with a potato mixture. You want some texture but mostly smooth. Stir in 4 ounces grated cheddar cheese and heat through. Place in a dish and top with another 2-3 ounces of cheese. Serve with tortillas.
I like Hurst on facebook
I make the split pea soup on the package & add hot dogs
I would try the tri bean recipe, but I think I would swap out the ham for smoked sausage. The cajun redbean soup also looks good.
I like Hurst family harvest on facebook.
I like Hurst Family on Facebook
We LOVE White Chicken Chili
I would use the Bayou Cajun Red Bean Soup mix to make red beans and rice. Brown cajun smoked sausage and then prepare the mix in the same pot. Serve over rice – delicious!
I am a current follower of Hurst on facebook.
Slow Cooker 15 Bean Soup
1 pkg Hurst’s® HamBeens® 15 Bean Soup®
8 cups water, boiling
1 lg. onion, chopped
1 can tomatoes (15 oz.)
1 lb. sausage or ham
1 clove garlic, minced
1 tsp chili powder
Juice from 1 lemon
Sort and wash beans, then soak them overnight or at least 4 hours.
Drain, rinse, and place in a slow cooker with 8 cups of boiling water, onions, meat, garlic and chili powder. Cook for eight hours on low, or until beans are tender, but not falling apart.
After the beans are tender, stir in the can of tomatoes, Ham Flavor packet, and the lemon juice.
Cook for additional 10 minutes then serve when ready.
I like Hurst Beans on Facebook!
I love pasta fagoli and found a great recipe on Hurst site. This will be a great resource for me as I just discovered their soups and loved them. I’m looking forward to trying their various beans. Thanks! Here’s my recipe of Pasta Fagoli with hot sausage (I don’t like spicy, so if you are like me, omit spicy sausage) Enjoy!!
Hurst’s Pasta Fagoli with Hot Sausage
Ingredients
•1- Package Hurst’s® Pasta Fagioli
•1 lb. Spicy Italian Sausage
•1- Cup Carrot (diced or julienne)
•1- Cup Diced Onion
•1- Cup Diced Celery
•1- Cup Diced Zucchini
•3-4 Cloves Chopped Garlic
•1- Can Diced Tomato
•1- Can Tomato Sauce
•1- Hand full Fresh Basil
Cooking Directions
1.Place the beans and pasta in a colander, rinse with cold water. Check for any small debris or unsightly beans and discard. Then in a large soup pot, bring 10-12 cups of water to a rolling boil and pour in beans and pasta. Continue to boil for about 5 minutes, then reduce the heat and simmer (covered) for roughly 60-70 minutes. Stir occasionally to prevent sticking.
2.While the beans cook, prepare the fresh vegetables. Julienne the carrot and dice the onion, celery, and zucchini into 1/4? pieces. Give the garlic cloves a rough chop.
3.In a large skillet over medium-high heat, cook the ground sausage until browned. Use a wooden spoon to break down into bite sized pieces. Add the sausage to the pot of soup. Drain off most of the excess fat, leaving only enough to saute the vegetables.
4.Saute the vegetables until they begin to soften and the onions become translucent. Add the garlic in during the last 2 minutes of cooking. Set aside mixture.
5.After 60-70 minutes, the beans should be almost completely tender and the pasta should plump up. Continue to simmer uncovered while adding the other ingredients.
6.Combine all of the ingredients in the pot. Add Hurst’s Italian (Vegetarian) seasoning packet, stir to combine.
7.Bring the soup back to a simmer and allow the flavors to combine for another 15 minutes. If you desire a more brothy soup, add water or a stock (vegetable, chicken, or beef) until desired consistency is reached.
8.Garnish with some freshly chopped basil and grated parmesan cheese. Serve with a slice of crusty, toasted bread. Enjoy!
chipotle lime black bean soup!
I liked Hurst Family Beans on Facebook.
We make White Chicken Chili (A Hurst recipe)and love it! Interested in the Red Beans now. Yummm…..
Split pea soup
One bag of split peas
3 potatoes
3 carrots
2 stalks of celery
3 cloves garlic
salt to taste after all is cooked
I would love the black beans! I always serve black beans with my roasted tilapia!
I already like Hurst on facebook!
Split pea soup is my favorite
i like Hurst on facebook!
the traditional split pea soup. I never make anything the same way twice I though, a holdover from my no written recipes mom!
I use the basic recipe but add lots of carrots. I also often change out the ham for kielbasa or a chicken sausage.
I have made the white bean chili – it was delicious with shredded rotisserie chicken. I have some of the black beans and am thinking of adding diced ham – then serve over yellow rice with sour cream and diced jalapeños (yum!).
white chicken chili!!!
I would so love to win the stockpot or some beans. My family LOVES beans!
The white bean chili sounds great. I would follow the recipe they include here, but instead of the ground meat, I would use chunks of chicken breast. I’d throw in a little bit of salsa too. And I’d top with sour cream and corn chips, yum.
Southwestern White Bean Chili
You will need:
?1 package White Bean Chili
?1 cup chopped onion
?1 cup diced green bell pepper
?2 cloves chopped garlic
?1 lb. ground chicken or turkey – I’d use cooked shredded chicken breasts here instead, then add in salsa, corn chips and sour cream for toppings.
Instructions:
1.Rinse and sort through the beans. Pour beans into a large bowl or pot and cover with 2 inches of warm water. Allow beans to soak over night, or at least 4 hours. Drain and discard water.
2.Add olive oil to a large soup pot over medium-high heat. Sauté the onion, pepper, and garlic for 5-6 minutes until onions become translucent. Add chicken and cook until all meat is browned.
3.Add 7 cups of water and rinsed beans. Turn the heat to high and bring mixture to a rolling boil. Stir periodically.
4.Reduce the heat to low and cover the pot. Simmer (covered) for 60 minutes.
5.Uncover and continue to simmer for 15 minutes.
6.Check beans for doneness. When fully tender, add contents of seasoning packet.
7.Simmer for additional 10 minutes before serving
I already like them on fb – Thanks!
White chicken chili – I will now use their white beans instead of canned!
I like hurst on facebook
I look forward to trying Hurst beans. This is the first I’ve heard of and since I’m cutting out more meat from my diet, I want to have a serving of beans every day. Thanks for all of the great recipes. I’m excited to try them!
I think I’d like to try making Chipolte Lime Blackbean
The split pea! My husband loves it…im nit confident enough to try it on my own, but I’m sure I’d be so easy to add some ham to it and have a yummy meal!!
Basically the original recipe on the bag with a few tweeks;
Chipotle Lime Black Bean Tacos
You will need:
?1 package Chipotle Lime Black Bean Soup
?2 tbs. olive oil
?1 cup diced onion
?1 cup diced green bell pepper
?2 cloves garlic
1 can of nibblet style corn
4 Talipia filias
taco toppings to your liking, sour cream, tomatoes, lettuce, cheese, etc.
cajun seasoning (I use Tone’s)
Instructions:
1.Rinse and sort through the beans. Pour beans into a large bowl or pot and cover with 2 inches of warm water. Allow beans to soak over night, or at least 4 hours. Drain and discard water.
2.Add olive oil to a large soup pot over medium-high heat. Sauté the onion, pepper, and garlic for 5-6 minutes until onion becomes translucent.
3.Add 5-6 cups of water and rinsed beans. Turn the heat to high and bring mixture to a rolling boil. Stir periodically.
4.Reduce the heat to low and cover the pot. Simmer (covered) for 60 minutes.
5.Uncover and check beans for doneness. Continue to simmer for 15 minutes.
6.When fully tender you may want to drain some juice or mash a few of the beans for thickness, THEN, add contents of seasoning packet.
7.Simmer for additional 10 minutes.
8.Add a can of nibblet corn just before serving.
9.Cover talipia with cajun seasoning and pan sear with butter.
Now, put your taco’s together anyway you wish, or use the bean mixture as a dip and eat the fish on the side.
The fish can the served with the bean mixture as a topping, the ways to serve are endless.
It’s your creation, create!!
Forgive my mis-spellings, I was so excited to share
I would make White Bean Chicken Chili. My sister’s recipe is soooo good and she used canned beans….I would give it a try with these!
The recipe for Creamy Chicken and Black Bean Enchilladas sounds great. Can’t wait to try it!
Traditional Split Pea Soup
Southwestern chili sounds good for a cold night add in some sausage and would have to make my cream cheese jalepenjo corn bread. Yummy
White beans with ham. yum
White Bean & Fennel Gratin
Ingredients:
1 pkg. Hurst White Bean Chili
Thyme – 4 sprigs left whole plus 2 tbsp. chopped, divided
Parsley – 4 sprigs left whole plus 4 tbsp. chopped, divided
Onion – 1 medium peeled and halved plus 2 medium diced, divided
Cloves – 2 whole
Fennel – Stalks & fronds left whole and 1 bulb diced, divided
Garlic – 3 cloves halved and 4 cloves minced, divided
Olive oil – 3 tbsp.
Carrots – 2 cups diced
White wine vinegar – 1 tbsp.
Grated parmesan cheese – ¾ cups (divided ½ & ¼)
1 ½ cups fresh breadcrumbs
Salt & pepper
Directions:
1. Rinse beans & soak overnight.
2. Drain beans, and then add water to cover beans by 2 inches. Add thyme & parsley sprigs, onion, cloves, fennel stalks & fronds, and halved garlic cloves. Bring to a boil, reduce heat to medium low, cover, and simmer to 50 minutes (until beans are just tender).
3. Drain beans (reserving 1 cup of liquid), and discard thyme, parsley, onion, cloves, and fennel.
4. Preheat oven to 400.
5. Wipe out pot used to cook beans, and heat 2 tbsp. olive oil.
6. Add carrots, diced fennel, diced onion, & salt. Cover and cook for 15-20 minutes on medium heat (covered, stirring frequently), until vegetables are soft and starting to brown the bottom of the pot.
7. Add minced garlic and cook (stirring) for 1 minute.
8. Remove from heat. Add vinegar & pepper and stir.
9. Add beans, 2 tbsp. chopped parsley, 2 tbsp. chopped thyme, ½ cup parmesan, and reserved bean cooking liquid. Stir to combine.
10. Empty mixture into a deep casserole dish (leave in pot if oven appropriate Dutch oven!).
11. Combine breadcrumbs, remaining 2 tbsp. chopped parsley, ¼ cup parmesan, and 1 tbsp. olive oil. Spread breadcrumb mixture over bean mixture.
12. Baked uncovered for 45 minutes. Allow 20 minutes to cool, so that beans will absorb remaining liquid.
Notes:
This is a GREAT dish for company. Your kitchen will smell like heaven while it’s cooking, and even the most jaded carnivore will not miss the meat! Serve with salad and crusty bread. Yum!
*If* you have any leftovers, it tastes even better reheated the next day.
The recipes *sounds* complicated, but it’s really worth it to follow the steps rather than taking short cuts. The payoff is in the depth of flavor.
It will taste delicious even with canned parmesan, but fresh grated parmigiano reggiano will give you the absolute best result.
If you don’t have fresh thyme, a teaspoon of dried thyme leaves can be substituted, but fresh parsley is a must.
Can you tell I LOVE this recipe?
I *liked* Hurst on Facebook.
I also *like* Hurst in real life.
I made my recipe (White Bean & Fennel Gratin) with Hurst beans today. The beans cooked quickly and evenly (indicating that they are fresh!), and there were virtually no broken & irregular beans in the package.
I like to make rice with their red beans.
I already like them on Facebook.
I made the tri bean soup in the crock pot and it turned out great. I basically used the ingredients on the package recipe, but I added sausage and cooked in the crock pot on low for 8 hours. Be sure to add extra broth or water.
ooooh, the lime black bean variety sounds yummy!
I liked them on Facebook. Double entry for Your giveaway AND theirs.
Southwestern White Bean Chili with Chicken
I love these beans to add to my white chili
Add Southwestern White Bean Chili beans (rinsed, of course), 1 cup shredded or chopped chicken breast, 1 diced onion, 1 can of corn, and the included seasoning packet to 6 cups of water. Simmer for 60 minutes covered.
My kids love it!
1 package Chipotle Lime Black Bean Soup, 2 tbs. olive oil, 1 cup diced onion, 1 cup diced green bell pepper, 2 cloves garlic, Add some ham for a nice twist to ham and bean soup.
Very filling and delicious!!!
I like the split pea soup recipe.
White bean chilli sounds really yummy!
I liked them on fb too
WHITE BEAN CHILI./……..ALL DAY LONG!!
Cajun Red Beans with Hillshire Farms Turkey Kielbasa and cornbread.
i like to fill a crock pot with dried beans and water and a big ham bone and salt and pepper and let it cook for hours making it yummy. Mom would use hog jowl in hers, the first time i went looking for it was kinda funny, i did not know what to ask for, so i found a lady i thought might know and asked her cause my mom had passed away and i wanted some of those big white butterbeans only she seem to be able to season so greatly!
cajun red beans, deer meat and mccormick seasoning one cup of water. cook in crock pot all day
I follow you on facebook
Kidney beans make a mean (gluten free) chilli, just follow instructions and add whatever you want to make it the way you like it. (kilbasa vs browned meat and diced tomatoes vs tomato sauce)
The Chipolte Lime bean soup beans with tortilla’s and chicken would make a great and easy burrito. Sounds yummy to me. Thanks for the information had never heard of these beans
We love chicken and black bean enchiladas too! I’d love to try the chipotle lime black beans in our chicken and black bean enchiladas with sour cream sauce recipe:
Boneless chicken breasts, black beans, mexican cheese blend, burrito size flour tortillas
sour cream, chicken broth, diced green chiles, flour, butter.
Boil chicken breasts, then shred. Mix with black beans and cheese.
Make a roux with the butter and flour in a saucepan, then add chicken broth. Let it start bubbling a bit, then remove from heat. Add sour cream and chiles.
Put some of the sour cream sauce in with the chicken mixture (acts as a binder), put chicken mixture off center of tortilla and tuck edges and roll. Place seam down in baking dish. When dish is full, pour remaining sour cream sauce over enchiladas and sprinkle with cheese. Bake at 350 until cheese is melted and sauce is a bit bubbly. Serve with guacamole or mixed veggies.
Tri Bean Soup YUM!!!!
You will need:
?1 package Homestyle Tri-Bean Soup
?2 tbs. olive oil
?1 cup chopped onion
?2 cloves chopped garlic
?1-2 ham hocks, or 1/2 lb. diced ham
?1 can diced tomatoes
?Juice from 1 lemon
Instructions:
1.Rinse and sort through the beans. Pour beans into a large bowl or pot and cover with 2 inches of warm water. Allow beans to soak over night or at least 4 hours. Drain and discard water.
2.Add olive oil to a large soup pot over medium-high heat. Sauté the onion and garlic for 5-6 minutes until onion becomes translucent.
3.Add 7 cups of water, ham, and rinsed beans. Turn the heat to high and bring mixture to a rolling boil. Stir periodically.
4.Reduce the heat to low and cover the pot. Simmer (covered) for 60 minutes.
5.Uncover and remove the ham hocks. (Trim ham off of bone and return to pot).
6.Add tomatoes to the pot. Continue to simmer for 15 minutes.
7.Check beans for doneness. If fully tender, add lemon juice and contents of seasoning packet.
8.Simmer for additional 10 minutes before serving.
Glad i liked them on fb. great pg
I liked Hurst on FB!
I LOVE Split Pea soup. I usually cook a teaspoon of garlic and minced onion in the pot, then add the split peas, water, ham hock, and diced carrots (gotta have carrots in split pea
Cook down until its nice and creamy.
I’ve also made split pea with chicken and spicy seasoning for a mexican kick. You have to make a thinner, more watery soup though.
I liked Hurst on facebookbeans on facebook and entered to win a handmade clay pot!! Awesome
The Southwestern White Bean Chili looks yummmyy!
The Southwestern White Bean Chili looks yummmyy! I’ve liked the FB site as well.
I love the Bayou Red Beans!! Fingers crossed I win!
The black bean and lime sounds fantastic!
Liked on FB
I love black beans so the black bean varities would be delicious. I add them with 1 can dk red kidney beans, 2 cans of diced tomatoes, 1 pack of ranch dressing, 1 pack of either taco or chili seasoning, about 3 chicken breast and 1 can of chicken broth toss in crock pot and you have delicious meal yum yummy
for 6-8 hours and then shred chicken. eat with tortillas fresh from oven
I like the lime black bean!! Yum!
I’m already a fan of theirs on Facebook!
My split peas soup recipe is a variation of the Traditional Split Pea Soup recipe published on the Hurst Family web site. Add these to their list of ingredients: 4 slices of bacon, chopped; one large white potato peeled and chopped; and 1 cup baby carrots, chopped. Prepare according to Hurst Family recipe directions and enjoy!
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Bayou Cajun Red Bean Soup… THAT is the ONE! I’m also a fan on FB!
I liked the southwestern white bean chili. It looks like it would work well for people who don’t like a ton of tomatoes.
the split pea soup with ham-hock …mhhh tasty
Hurst Family Harvest Facebook fan
My favorite recipe is the chipotle lime black bean soup. I stocked up on these at Publix because an employee told me my Publix wasn’t going to carry them anymore. It’s ashame because they are so good and so easy to make! I love all of the flavors, but the chipotle lime is my fave!
Southwestern White Bean Chili with Chicken sounds wonderful.
I use the Chipotle Lime Black Bean soup over rice. I add Spanish (hard) chorizo slices to give it the Spanish twist.
Already like the Hurst Beans, here and on facebook…and in the pot!
Black bean variety —-> Avocado and Black bean Salad:
1-2 Avocado(s) diced in cubes
1 cup of cooked black beans
1 cucumber sliced in pieces
1 tomato diced
1 green pepper sliced in pieces
1 red onion sliced in pieces
Olive oil drizzled to your preference
Fresh squeezed lemon to your preference…..
Mix it all together and WHALA! YUMMY
Wanted something even the husband could make: Black Bean Chili: 2 lbs cooked ground beef, 1 large onion chopped & sauteed, 1 lb black beans (soaked overnight/or 2 hr method), 2 cans chili beans mild, 2 cans diced tomatoes, 2 cans Ro-Tel mild, 1 can tomato paste, 1 can tomato sauce, 3-4 TBS chili powder, some seasoned salt, pepper. Take everything (after meat & onions are cooks & meat drained of fat), put in large pot and cook on low for a couple/few hours. Garnish with cheese, sour cream, cilantro – Wonderful!! Also as a nice treat, take a bowl put in cooked elbow macaroni, scrambled eggs, chili and garnishes – eat like a chili breakfast burrito without the tortilla.
Left my recipe & liked the Hurst page. Double entry – Thank you!
I’ve started making beans about once a week too. They are great, frugal and filling! I thought the lime black beans sound good. I would use some of them to make black bean cakes. I love black beans cakes with a poached egg on top!
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I liked them on Facebook {^_^}
The traditional split pea soup sounds great. You can’t change a good thing!
My family loves using black beans! Our favorite is made in a Clay Pot…beans & rice & kielbasa. Almost a very thick black bean soup (black beans, onions) with medallions of smoked sausage. Put the whole thing over rice…it’s delicious!
I’m a Hurst Beans facebook fan! (Annmarie Dipasqua Weeks)
Th white bean chili for me. Although the recipe you posted using black beans sure sounds good, too!
I made black bean and corn salsa. It goes great with any mexican dinner or as a snack with some chips!
Southwestern White Bean Chili with Chicken
I love these beans to add to my white chili
i already liked them on facebook from the last giveaway.
like them since the last giveaway
White bean chili sounds pretty good!
I am not sure if I am doing this right LOL I got this right off their site..I think thats what we are supposed to do..anyway thie below looks really yummy to me and I cant wait to try it!
Chipotle Lime Black Bean Soup
Our highest quality black beans are perfectly paired with a spicy chipotle seasoning blend. A hint of lime adds a zesty touch to this delicious soup. Tastes great served with rice and a scoop of sour cream!
Product Recipe
Try this easy recipe from Hurst’s own test kitchens. See below for more cooking tips and suggestions.
You will need:
1 package Chipotle Lime Black Bean Soup
2 tbs. olive oil
1 cup diced onion
1 cup diced green bell pepper
2 cloves garlic
8 oz. diced smoked sausage
Instructions:
Rinse and sort through the beans. Pour beans into a large bowl or pot and cover with 2 inches of warm water. Allow beans to soak over night, or at least 4 hours. Drain and discard water.
Add olive oil to a large soup pot over medium-high heat. Sauté the onion, pepper, garlic, and sausage for 5-6 minutes until onion becomes translucent and sausage begins to brown.
Add 7 cups of water and rinsed beans. Turn the heat to high and bring mixture to a rolling boil. Stir periodically.
Reduce the heat to low and cover the pot. Simmer (covered) for 60 minutes.
Uncover and check beans for doneness. Continue to simmer for 15 minutes.
When fully tender, add contents of seasoning packet.
Simmer for additional 10 minutes before serving.
Beans Beans the musical fruit!! LOL
The Chipotle Lime Black Bean Soup sounds amazing! But your Enchiladas sound even better. I will definitely be trying those soon. I went to the Hurst website and liked them on Facebook also. Thanks so much!
I forgot to mention that I love your site and have liked it on Facebook for a while. I share it with everyone that I run into. Keep up the good work ^_^
I’d like to try making Black Bean soup, I’ve never had it, but I love using black beans in my mexican recipes!
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You can never go wrong with black beans and rice.
I liked Hurst Family Harvest on Facebook.
White Bean Chili with Chicken is an easy recipie. Follow the recipie on their website and add chicken.
I make beans at least 1 a week too. mostly black beans and rice or a
3 bean soup.
I’m going to try the southwestern white bean chili w/ chicken/apple sausage this week.
thanks for the contest!
I’d use the Black Bean soup to make my mexican tuna salad, basically pico de gallo with tuna and pasta lol, but still very delicious. Keep it in the fridge for a side dish or a quick meal
You can use as much or as little of each ingredient to taste.
ingredients:
bite size pasta(I like to use shells)
tomatoes, diced
cilantro, chopped
red onion, diced
lime juice
black beans
tuna(any kind, I’ve used the starkist authentico one with oil and jalepenos. yummy)
olive oil if your using tuna w/o oil
vinegar
cumin or taco seasoning to taste
salt and pepper to taste
black olives,chopped-optional
Mix it all until well combined. Let sit in fridge one hr before serving.
Hope you guys try it out
I used the Homestyle Tri-Bean Soup and modified it a bit for a delish dinner! Follow the directions on the bag and subsitute a can of Ro-Tel for the can of diced tomatoes, I used one smoked ham hock and also added some left over spiral-cut ham I had in the fridge. I added some cubed baby gold potatoes& cubed daikon raddish I happened to have on hand and let it simmer in the crock all day! It was a hit with the whole crowd!
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i dont know any recipes, but id like to try a rew i have seen posted here! t would love to try the split pea soup, i love that!!
“liked” Hurst Family Harvest on Facebook, stephanie rowe miller
i like their sw chicken chilli
i liked them on fb
i like their black bean soup
i am a facebook fan of theirs
I like the Honestyle Tri-Bean Soup. I add chunks of ham to mine, and serve it with cornbread.
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My 4 year old hates any kind of meat (except chicken nuggets of course) so beans are my go to for protein when it comes to him. I would love to try the Hurst tri-bean soup. Add in some red onion, and make some of my great great grandmothers “secret recipe cornbread”
this soup sounds so great I might even be able to sneak in some chunks of ham with out the little guy noticing! Thanks for the great info! You’re site is a lifesaver 
I like the White Bean Chilli Reciepe
Favorite is the Cajun 15 Bean Soup – As my husband loves spicy dips I created this one for our Super Bowl Party.
15 Bean Cajun Chili Cheese Dip
2 packages of Cajun 15 Bean Soup
4 cans chili (with or without meat)
8 cups shredded fiesta blend cheese
16 ounces sour cream
1 teaspoon garlic powder
2 tablespoons pepper
Soaks beans overnight
Boil in large pan until tender
Drain
Mix chili, beans, sour cream, garlic powder, 4 cups cheese and pepper, then blend together on low speed until smooth
Heat in microwave dish for 2 minutes
Top with remaining 4 cups of cheese and microwave an additional minute
Serve with nachos, chips, fritos, or your favorite dipping pleasures!
I love the red bean for my chili
1 large onion
1 large pepper (any color)
3 cloves garlic
2lbs ground chuck
chili powder to taste
1 package red bean soup
2 cans tomato soup
Saute onions, peppers, garlic and chuck until cooked through. Add tomato soup chili powder and red bean soup, simmer until beans cooked through.
Top with your favorites!
I like to make black beans over rice.
.Dice one onion, fry with olive oil until slightly brown
.add cooked black bean
.season with salt, pepper, cumin, and lemon juice
put on the top of cooked rice, top with fresh
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I love red beans for chili!
My mom makes the best chili she uses:
1 pound hamburger meat
1 large can of diced tomatoes
1 diced onion
1 diced green pepper
1 diced red pepper
1 diced yellow pepper
A few sprinkles of chili powder
And of course red beans!!
Let it simmer in the crock pot on low all day while you at work and when you get home there is an AMAZING dinner waiting for you!
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Chipotle Lime Black Bean Soup
Our highest quality black beans are perfectly paired with a spicy chipotle seasoning blend. A hint of lime adds a zesty touch to this delicious soup. Tastes great served with rice and a scoop of sour cream!
Product Recipe
Try this easy recipe from Hurst’s own test kitchens. See below for more cooking tips and suggestions.
You will need:
?1 package Chipotle Lime Black Bean Soup
?2 tbs. olive oil
?1 cup diced onion
?1 cup diced green bell pepper
?2 cloves garlic
?8 oz. diced smoked sausage
Instructions:
1.Rinse and sort through the beans. Pour beans into a large bowl or pot and cover with 2 inches of warm water. Allow beans to soak over night, or at least 4 hours. Drain and discard water.
2.Add olive oil to a large soup pot over medium-high heat. Sauté the onion, pepper, garlic, and sausage for 5-6 minutes until onion becomes translucent and sausage begins to brown.
3.Add 7 cups of water and rinsed beans. Turn the heat to high and bring mixture to a rolling boil. Stir periodically.
4.Reduce the heat to low and cover the pot. Simmer (covered) for 60 minutes.
5.Uncover and check beans for doneness. Continue to simmer for 15 minutes.
6.When fully tender, add contents of seasoning packet.
7.Simmer for additional 10 minutes before serving.
Cooking Tips
?For thicker consistency, use 5-6 cups of water or stock (step #3)
?Tastes great with ground beef or chicken too!
?Serve over long-grain rice for an authentic Caribbean-style dish
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My favorite beans are the black beans. So, I would use them to make a black bean dip for chips (we love dips and condiments at my house). Add black beans and a can of rotel and puree. You can add onion, garlic, or hot sauce if you want! And, it makes a great appetizer for football parties and the like!
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We love love beans in our house!! Hurst is the best!! This is a great givaway!!!
The Bayou Cajun red bean soup. I would likely cook up a big pot of red beans and rice with maybe a little sausage thrown in. Yum!
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Bayou cajun Redbean soup over Rice!
Black beans and rice!
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I would love the Bayou Cajun Red Bean Soup! With rice for my husband, but no rice for me!
Also, 2-12-12 is Sunday, not Monday
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bayou-cajun-red-bean i love for my husband to make homemade red beans and rice with a extra hot kick to it
i liked them already from last giveaway
I liked Hurst on Facebook.
Just cooked this over the weekend. A family favorite
Bayou Red Bean Soup
1 package Bayou Cajun Red Bean Soup
2 tbs. olive oil
1 cup chopped onion
2 cloves chopped garlic
1 lb. sliced andouille or smoked sausage
1 can diced tomatoes
Juice from 1 lemon
Chipotle Lime Black Bean Soup sounds really good!
Liked Hurst on FB.
Red beans and rice but my family loves chili. The white bean chili beans sounds intresting.
I like to use red beans and mix them together with rice and ground turkey. I add Crazy Jane seasoning to the meat. I sprinkle some lemon juice on the mixture before I serve it. I know it sounds strange, but it’s so good!
I want to try Bayou Cajun red bean soup to make red beans and rice! Liked them on facebook too!
I use the southwestern white bean chili. I add in spinach, tomato and turkey sausage. It’s yummy!!!
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I would use the black bean in a Cuban cassarole. Take a 13*9 pan spray w Pam layer Frito corn chips cooked beans mixed w taco seasoning sauted onions and green peppers sprinkle shredded cheese of choice bake350 about 15 mins till cheese melted chips slightly browned top w choice sour cream avacado salsa
rice cinqued in black beans.
ingredients
black beans
brown rice
coconut milk
seasoning to taste
soak beans overnight
slow cook beans with coconut milk and add salt (i also add a bit of jerk powder seasoning for a kick)
when beans is tender, add rice and cook until rice is cooked
serve with your favourite sauce
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The Chipolte lime black bean soup is right up my alley.
The southwestern white bean chili sounds delicious!Add some ground turkey, tomatoes and spinach and it would be great.
White Chicken Chili
Throw this together in the crockpot and it is ready when you come home!!
1 bag of Hurst southwestern beans
1 onion chopped
1 roasted red pepper chopped
1 -2 4 oz cans of chopped green chilis
1- 2 tablespoon cumin powder
2 cloves garlic
1 tsp of cinnamon (sounds weird but it is the secret ingredient
2 breasts of grilled chicken (reserve and chop until the end -keep chilled
Add all to the crockpot except chicken….follow Hurst beans directions for liquid . I add more hot chicken broth at the end if needed , as well as the diced grilled chicken breast and a handful of chopped fresh cilantro!!
Cook on high in the crockpot for 8 hrs. I served with shredded white cheddar, sour cream & crushed corn chips!! Even better the next day. My kids love it.
Vegetarian “chicken” and pea soup
?1 package Traditional Split Pea Soup
?2 tbs. olive oil
?1 cup chopped onion
?2 cloves chopped garlic
?Quorn (vegetarian “chicken”)
?Juice from 1 lemon
I like Hurst Family Harvest on FB. I like that they’re in Indianapolis, Indiana. I have extended family up there! Go Pacers!
vegetarian “chicken” and pea soup
?1 package Traditional Split Pea Soup
?2 tbs. olive oil
?1 cup chopped onion
?2 cloves chopped garlic
?1/2 bag of vegetarian chicken (Quorn)
?Juice from 1 lemon
Chipolte Lime Black Bean soup over rice with some chopped tomato, cilantro and sour cream to top it. Yum!!
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Lima Bean Soup
Great Northern Beans
Ham hock or hambone
olive oil
garlic
celery
onion
carrots
season to taste
broth
pastina
LOVE the Chipotle Lime Black Beans With white rice and a dollop of sour cream on top. Serve with a salad. (Taco chips also go nicely with this.)
My favorite bean dish, Chili!! I always make a ton and freeze the leftovers for later
I change my chili recipe nearly every time, so I’ve included some variations below!
I’m not a cook, so these proportions may be a bit weird to others. All I can say is…it comes out amazing
Also…well…we like it spicy around here!
2 bags of Hurst beans, each bag a different type (I like to switch up which kinds of beans I use each time I make Chili, so whichever you like the most, go for it!)
3 Onions chopped
4 Jalapenos chopped
2 Green Bell peppers chopped
2 Red Bell peppers chopped
2 Cups corn
3 Green chilis chopped
4 Cloves garlic minced
2 tbsp Cumin powder
1 tsp Cinnamon
1 tsp Salt
Cilantro to taste (at the end)
1.5 tsp Pepper/Peppercorn medley
As much meat of your choice as you’d like, be it beef, turkey or chicken.
I follow the directions on the Hurst beans for the liquid, add the softer veggies and the meat towards the end. I usually lightly brown the meat in a skillet first. I let everything cook slow and low, sometimes starting at 6 in the morning!
I serve with corn bread or grilled tortillas & shredded cheese overtop
1 can of ham
1 package of split pea soup
1 clove garlic
1 small onion
enough chicken broth to cover by 1-1/2 to 2 inches
optional: add in some uncooked noodles with extra water
throw it all in a slow cooker for about 6 hours on low. take an immersion blender and pulse 3-5 times. stir. serve. enjoy.
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I love the chipotle lime bean soup! Easy,easy,easy! Just soak beans, saute onions and bell peppers and diced smoked sausage. Simmer on low for 1-2 hours, add seasoning packet and YUMMY!!
I hv always loved black bean soup but hv never made my own. I will hv to Google the recipe if I win. I wd love to try it, though!
White bean chili
Cook as directed on package, but add frozen corn along with shredded chicken/ground turkey to beans. Top with cheddar cheese.
I would use the red beans to make chilli in my slow cooker. Just add cooked ground sirloin, onions, green peppers, corn,crushed tomatoes, the red beans, and chilli powder. I serve over rice with cheese on top.
Split Pea Sausage soup- Ingredients
1 pound dried split peas
10 cups water
1 pound smoked sausage of your choice, sliced
5 cubes chicken bouillon
1 1/2 cups chopped carrot
1 cup chopped celery
2 potatoes, peeled and chopped
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano(i usually omit this)
2 bay leaves
1 onion, chopped
Directions
In a 5 quart slow cooker, combine the peas, water, sausage, bouillon, carrot, celery, potatoes, garlic powder, oregano, bay leaves, and onion.
Cover, and cook on High for 4 to 5 hours. Remove bay leaves before ladling into bowls.
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Red beans and rice with smoked sausage…i also put hot sauce on mine
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i bet the chipotle lime black bean soup mix with tomatoes over yellow rice and green peas would make a nice cuban flair!
Definitely red beans and rice!! YUM!!!
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Here’s my recipe using the Bayou Cajun Red Bean Soup. Add two quarts of water to a 6 quart slow cooker. Add in two cups of brown rice, the bean soup mix, 1 chopped small onion and 1 lb of cooked sausage. Cook on low for 10 hours. Delicious!
We love beans in our house. We use black beans a lot things. I use it in orzo salad with cucumbers, fried corn, tomatoes, shredded carrots, black beans and italian dressing and balamasic dressing along with Salad seasoning. Beans are a great addition when you have a child who won’t eat meats.
chipotle lime black bean soup mix sounds awesome with some rice
I love making the tri-bean soup with lots of veggies in it!
I would make this:
http://allrecipes.com/Recipe/Slow-Cooker-Split-Pea-Sausage-Soup/Detail.aspx
with the split peas. I love beef smoked sausage in my split pea soup.
The white bean chili…YUMMY!!!!!!
I love to make chili using beans.. Prepare black, dark red kidney and pinto beans all according to the soak and cook method on the bag. Rinse and place in a BIG pot! Add lots of ground cooked turkey, a chopped sauted onion, half a thing of garlic also sauted, a can of petite chopped tomatoes, a thing of beef broth and let simmer away til very very tender. Salt and pepper to taste. Beyond good! Top with shredded cheddar and sour cream of course
White Bean Chili sounds great!
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I would like to try the WHITE BEAN CHICKEN CHILI!
The black beans sound good to me
Chicken Chipolte Lime Black Bean Soup (
1 bag Hurst Family Harvest Chipolte Lime Black Bean Soup Mix
3 Tbsp. Olive oil
1 large onion
2 cloves minced garlic
1 large bell pepper
2 cans Fire Roasted tomatoes
2 cups chopped chicken
1/4 cup chopped fresh cilantro
salt/pepper to taste
Instructions:
1.Rinse and sort through the beans. Pour beans into a large bowl or pot and cover with 2 inches of warm water. Allow beans to soak over night, or at least 4 hours. Drain and discard water.
2.Add olive oil to a large soup pot over medium-high heat. Sauté the onion, pepper, garlic, and chicken for 7-8 minutes until onion becomes translucent and chicken begins to brown.
3.Add 7 cups of water, rinsed beans, tomatoes and cilantro. Turn the heat to high and bring mixture to a rolling boil. Stir periodically.
4.Reduce the heat to low and cover the pot. Simmer (covered) for 60 minutes.
5.Uncover and check beans for doneness. Continue to simmer for 15 minutes.
Garnish soup with sour cream and your choice of cheese!
White Bean Chili. Yummy I cook my dried white beans in an electric pressure cooker which saves me a lot of time. We also eat dried beans one way or another every week. Really helps stretch the dollar. My favorite go to recipe is:
White Bean Chicken Chili
3 Lbs. boneless Chicken Breasts
1 or 2 bags dried white beans (depending on how far you want to stretch)
2 Onions – Chopped and sauteed
3 cans chicken broth
3 – 4oz. cans chopped green chilies
3 tsp cumin powder
3 tsp oregano
1 ½ tsp pepper
1 tsp. cayenne pepper
5 tsp garlic powder
3 cups (24oz) Sour Cream
1 ½ cups whipping cream (2 small cartons)
Cook Chicken in chicken broth, cool and cut up chicken. Add beans back to broth with chicken, onion, chilies and spices. Cook for approximately 45 minutes till good and hot. Turn off and add the whipping cream and sour cream to mixture.
You can tweek it to your taste adding more spices or beans. Sometimes I will add a touch of cinnamon.
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I liked Hurst Family Harvest on Facebook! Saw an awesome receipe there for NYC Reuben Bean Soup. Y’all check it out
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This White Bean Chili recipe from their website looks good!
?1 package White Bean Chili
?1 cup chopped onion
?1 cup diced green bell pepper
?2 cloves chopped garlic
?1 lb. ground chicken or turkey
Instructions:
1.Rinse and sort through the beans. Pour beans into a large bowl or pot and cover with 2 inches of warm water. Allow beans to soak over night, or at least 4 hours. Drain and discard water.
2.Add olive oil to a large soup pot over medium-high heat. Sauté the onion, pepper, and garlic for 5-6 minutes until onions become translucent. Add chicken and cook until all meat is browned.
3.Add 7 cups of water and rinsed beans. Turn the heat to high and bring mixture to a rolling boil. Stir periodically.
4.Reduce the heat to low and cover the pot. Simmer (covered) for 60 minutes.
5.Uncover and continue to simmer for 15 minutes.
6.Check beans for doneness. When fully tender, add contents of seasoning packet.
7.Simmer for additional 10 minutes before serving.
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Turn Bayou Cajun Red Bean Soup into a persian stew eaten with rice. After soaking the beans over night. Dice up 1 large onion and then put in a hot pot that has olive oil in it. Cook the onions util they turn golden. Then add beef stew meat and stir until the meat turns brown. While this is happening chop up 4 cups fresh parsley, 2 cups of cilantro, 1 cup of chives. Then in a skillet heated with olive oil put in all of the chopped herbs along with 1 cup of dried fenigreek. Cook this untill the herbs turn a dark green color. Then add to the meat in the pot and stir. Then add either water or chicken stock enough that it covers all of the mixture and then some. Then add the beans and a dired lemon. Cover the pot and lower the heat and cook for 2 to 3 hours or until the liquid has reduced to a stew like consistancy. Taste and add salt, pepper, and or lemon juice. Serve on Basmati rice.
Split Pea with hot dogs yummy
Southwest Vege Soup
1 bag Bayou Cajun Red Bean Soup
1 Large can diced Tomatoes
1 to 2 cups water
3 to 4 Yellow Squash
3 to 4 Green Squash
1 Onion
2 Celery Stalks
2 Carrots
1/2 lb Green Beans
1 lb Corn
(You can add any other vegetable you like at 1/2 amounts. We sometimes add peas or and broccoli.)
1/2 tsp Pepper
1/2 tsp Garlic Powder
1/2 tsp Cumin
1 to 2 TB Worcestershire Sauce
1 Bay Leaf
You can soak the beans overnight or not. All of the vegetables are sliced or cubed (which ever you prefer). All the vegetables and remaining ingredients are put into a large pot. I let this cook all day. I do not soak my beans as they will cook all day. The is a warm and satisfying soup.
Homestyle Tri-Bean Soup
Product Recipe
Try this easy recipe from Hurst’s own test kitchens. See below for more cooking tips and suggestions.
You will need:
1 package Homestyle Tri-Bean Soup
2 tbs. olive oil
1 cup chopped onion
2 cloves chopped garlic
1-2 ham hocks, or 1/2 lb. diced ham
1 can diced tomatoes
Juice from 1 lemon
Instructions:
Rinse and sort through the beans. Pour beans into a large bowl or pot and cover with 2 inches of warm water. Allow beans to soak over night or at least 4 hours. Drain and discard water.
Add olive oil to a large soup pot over medium-high heat. Sauté the onion and garlic for 5-6 minutes until onion becomes translucent.
Add 7 cups of water, ham, and rinsed beans. Turn the heat to high and bring mixture to a rolling boil. Stir periodically.
Reduce the heat to low and cover the pot. Simmer (covered) for 60 minutes.
Uncover and remove the ham hocks. (Trim ham off of bone and return to pot).
Add tomatoes to the pot. Continue to simmer for 15 minutes.
Check beans for doneness. If fully tender, add lemon juice and contents of seasoning packet.
Simmer for additional 10 minutes before serving.
This one sounds yum!
Try this easy recipe from Hurst’s own test kitchens. See below for more cooking tips and suggestions.
You will need:
?1 package White Bean Chili
?1 cup chopped onion
?1 cup diced green bell pepper
?2 cloves chopped garlic
?1 lb. ground chicken or turkey
Instructions:
1.Rinse and sort through the beans. Pour beans into a large bowl or pot and cover with 2 inches of warm water. Allow beans to soak over night, or at least 4 hours. Drain and discard water.
2.Add olive oil to a large soup pot over medium-high heat. Sauté the onion, pepper, and garlic for 5-6 minutes until onions become translucent. Add chicken and cook until all meat is browned.
3.Add 7 cups of water and rinsed beans. Turn the heat to high and bring mixture to a rolling boil. Stir periodically.
4.Reduce the heat to low and cover the pot. Simmer (covered) for 60 minutes.
5.Uncover and continue to simmer for 15 minutes.
6.Check beans for doneness. When fully tender, add contents of seasoning packet.
7.Simmer for additional 10 minutes before serving.
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Chipotle Lime Black Bean Soup – I like to add sausage and crawfish tails.
I would use the Southwestern White Bean Chili mix, add some green chilies, a little sour cream and some shredded mozzarella on top.
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I love all beans especially chilli.
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You will need:
1 package Bayou Cajun Red Bean Soup
2 tbs. olive oil
1 cup chopped onion
2 cloves chopped garlic
1 lb. sliced andouille or smoked sausage
1 can diced tomatoes
Juice from 1 lemon
Instructions:
Rinse and sort through the beans. Pour beans into a large bowl or pot and cover with 2 inches of warm water. Allow beans to soak over night, or at least 4 hours. Drain and discard water.
Add olive oil to a large soup pot over medium-high heat. Sauté the onion, garlic, and sausage for 5-6 minutes until onion becomes translucent and sausage begins to brown.
Add 7 cups of water and soaked beans. Turn the heat to high and bring mixture to a rolling boil. Stir periodically.
Reduce the heat to low and cover the pot. Simmer (covered) for 60 minutes.
Uncover and add tomatoes to the pot. Continue to simmer for 15 minutes.
Check beans for doneness. If fully tender, add lemon juice and contents of seasoning packet.
Simmer for additional 10 minutes before serving.
This is the BEST receipe for white bean chicken chili EVER! I always soak my beans overnight FYI.
Here are my list of ingredients:
1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, crushed
1 (4 ounce) can diced jalapeno peppers
1 (4 ounce) can chopped green chile peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
2 (14.5 ounce) cans chicken broth
3 cups chopped cooked chicken breast
1 Bag of Hurst Family Harvest Great Northern Beans
1 cup shredded Monterey Jack cheese
1. Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.
2. Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.
Enjoy the awesomeness!!!
Black Bean and Quinoa Chili
Ingredients:
1 cup quinoa (rinsed)
2 cups water
1 tablespoon olive oil
1 onion, diced
4 cloves garlic, finely minced
1 TBS chili powder
1 TBS ground cumin
1 28 ounce can crushed tomatoes
5 cups of cooked black
1 green bell pepper, diced
1 red bell pepper, diced
1 zucchini, diced
1 TBS chipotle chili in adobo sauce, minced
1 tsp dried oregano
salt and pepper to taste
1 cup corn (fresh, frozen or canned)
1 handful cilantro, shredded
Directions:
1. Simmer the quinoa in the water until absorbed, about 20 minutes.
2. Heat the oil in a pan.
3. Add the onions and saute until tender, about 3-5 minutes.
4. Add the garlic, chili powder and cumin and saute until fragrant, about 1 minutes.
5. Add the tomatoes, beans, peppers, zucchini, chipotle, oregano, salt and pepper and simmer for 15 minutes.
6. Add the quinoa and corn and simmer for 5 minutes.
7. Remove from the heat and stir in the cilantro.
8. Serve with lime and sour cream if desired.
Chipotle Lime Black Bean Soup
You will need:
?1 package Chipotle Lime Black Bean Soup
?2 tbs. olive oil
?1 cup diced onion
?1 cup diced green bell pepper
?2 cloves garlic
?8 oz. diced smoked sausage
Instructions:
1.Rinse and sort through the beans. Pour beans into a large bowl or pot and cover with 2 inches of warm water. Allow beans to soak over night, or at least 4 hours. Drain and discard water.
2.Add olive oil to a large soup pot over medium-high heat. Sauté the onion, pepper, garlic, and sausage for 5-6 minutes until onion becomes translucent and sausage begins to brown.
3.Add 7 cups of water and rinsed beans. Turn the heat to high and bring mixture to a rolling boil. Stir periodically.
4.Reduce the heat to low and cover the pot. Simmer (covered) for 60 minutes.
5.Uncover and check beans for doneness. Continue to simmer for 15 minutes.
6.When fully tender, add contents of seasoning packet.
7.Simmer for additional 10 minutes before serving
The southwestern white bean chili looked yummy. I want to try it in my toasted garlic and white bean enchiladas.
Prepare beans as directed on package.
When beans are ready, thinly slice 4 – 6 cloves of garlic. Lightly brown in 2 – 3 tbsp of olive oil in a 10 or 12 inch skillet. Once toasted, add cooked beans and mash together until mostly smooth. Add chicken stock to maintain a nice consistency. Add seasoning packet. Pour some of your favorite enchilada sauce in the bottom of a 13×9 pan. Put 1/2 cup or so of bean mixture into 6 inch flour tortillas. roll up and lay seam side down in pan. Once pan is full, cover with sauce, using as much or as little as you like. Cover with a cheddar cheese combo or mexican melting cheese of your choice. Bake about 15 – 20 minutes on 375 until hot and bubbly.
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Red Bea Soup
You will need:
?1 package Bayou Cajun Red Bean Soup
?2 tbs. olive oil
?1 cup chopped onion
?2 cloves chopped garlic
?1 lb. sliced andouille or smoked sausage
?1 can diced tomatoes
?Juice from 1 lemon
Instructions:
1.Rinse and sort through the beans. Pour beans into a large bowl or pot and cover with 2 inches of warm water. Allow beans to soak over night, or at least 4 hours. Drain and discard water.
2.Add olive oil to a large soup pot over medium-high heat. Sauté the onion, garlic, and sausage for 5-6 minutes until onion becomes translucent and sausage begins to brown.
3.Add 7 cups of water and soaked beans. Turn the heat to high and bring mixture to a rolling boil. Stir periodically.
4.Reduce the heat to low and cover the pot. Simmer (covered) for 60 minutes.
5.Uncover and add tomatoes to the pot. Continue to simmer for 15 minutes.
6.Check beans for doneness. If fully tender, add lemon juice and contents of seasoning packet.
7.Simmer for additional 10 minutes before serving.
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Hurst Traditional Split Pea Soup
* 1 package Traditional Split Pea Soup
* 2 tbs. olive oil
* 1 cup chopped onion
* 2 cloves chopped garlic
* 1-2 ham hocks, or 1/2 lb. diced ham
* Juice from 1 lemon
Instructions:
1. Rinse and sort through the dry split peas.
2. Add olive oil to a large soup pot over medium-high heat. Sauté the onion and garlic for 5-6 minutes until onion becomes translucent.
3. Add 7 cups of water, ham, and rinsed peas. Turn the heat to high and bring mixture to a rolling boil. Stir periodically.
4. Reduce the heat to low and cover the pot with a lid. Simmer (covered) for 45 minutes.
5. Uncover and remove the ham hocks. (Trim ham off of bone and return to pot).
6. When soup reaches desired consistency, add lemon juice and contents of seasoning packet.
7. Simmer for additional 10 minutes before serving.
This brings back memorize of when my father cooked Home-Made Split Pea Soup. So Delish!!
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I often make this bean soup with ham
Basic Ham and white Bean Soup
Ingredients
1 pound dry white beans
8 cups water
1/2 teaspoon salt
1 ham hock
1 cup chopped carrots
1/2 stalk celery, chopped
1 cup chopped onion
1 teaspoon minced garlic
1 teaspoon mustard powder
2 bay leaves
2 cups chopped ham
1/2 teaspoon ground white pepper
Directions
1.Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes.
2.After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes.
3.Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with ground white pepper to taste.
(from http://allrecipes.com)
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Ingredients for Buffalo Chicken 15 Bean Soup
1- Package Hurst’s® HamBeens® Chicken 15 Bean Soup
1- Cup Diced Onion
1- Cup Diced Carrot
1- Cup Diced Celery
2-3 Cloves Chopped Garlic
1 lb. Boneless, Skinless Chicken Breast
12 oz. (1.5 Cups) Buffalo Wing Sauce
1/2- Cup Blue Cheese Dressing
10- Cups Water
Salt and Pepper to taste
Cooking Directions ( reviews )
Pour the dry beans into a colander or sieve and rinse thoroughly with cold water. Sort through the beans checking for any small stones or unwanted debris.
Place the rinsed beans in a large bowl and cover with 2+ inches of water. Allow to soak for at least 3 hours.
After soaking, drain any excess water and set aside the beans.
In a large soup pot over medium-high, sauté the carrot, onion, and celery in a 2 tbs. olive oil. Cook for 5-10 minutes, add garlic and cook for another 5 minutes.
Add beans, chicken breast, and water. Bring to a rolling boil, then reduce the heat, cover and simmer for apprx. 1.5-2 hours. Check beans for tenderness.
When beans are fully cooked, reduce heat to low and remove chicken breasts. Shred with 2 forks, then add back to soup pot.
Add Hurst’s® chicken seasoning, buffalo sauce and blue cheese. Stir to combine.
Allow to sit for 10 minutes before serving.
Serve with carrots and celery sticks.
Love this soup!!!!
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The black bean soup sounds good, add alittle chorizo and a dollop of sour cream sounds like a good meal for a cold day, yum yum!
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Ingredients
•1 package Hurst’s HamBeens® 15 BEAN SOUP®
•1 large onion, chopped
•3 cloves garlic, chopped
•1 lb. cooked corned beef, cubed
•12 oz. sauerkraut
•64 oz. beef broth
•Swiss cheese (1 slice per serving)
•1000-Island sour cream (recipe below)
Cooking Directions ( reviews )
1.Pour dry beans into a strainer. Rinse thoroughly and check for any stones or debris.
2.In a large bowl, soak beans in water for at least 4 hours, up to overnight. Discard any excess water after soaking.
3.Add beans, onion, garlic, corned beef, and beef broth to a large pot over medium-high heat and bring to a rolling boil. Reduce the heat to low and simmer for 60 minutes. Check beans for doneness.
4.When completely tender, add sauerkraut and Hurst’s seasoning packet. Continue to simmer for additional 15 minutes before serving.
5.Top with swiss cheese and sour cream. Enjoy!
6.1000-Island Sour Cream
7.Combine and chill:
8.1 cup sour cream
9.1/4 cup ketchup
10.2 tbsp. sweet pickle relish
My family loves the Homestyle Tri-Bean Soup from the Hurst Family website. It is delicious!!
Sausage Chicken and WHite bean chili:
Ingredients:
1 1/2 Tbsp. Extra Virgin Olive Oil
3/4 Lb. turkey sausage
2 boneless skinless chicken breasts, diced
3 cloves garlic minced
1 cup chopped onion
2 lbs southwestern white chili beans (soaked)
1 cup chicken broth
1 can petite diced tomatoes
1 Tbsp. mild chili pepper, finely chopped
1/2 teasp. salt
1/2 teasp. cumin
1 1/2 cup your favorite salsa
Directions:
In a skillet heat olive oil. Add onions, sausage(sliced), and chicken, cook until chicken is cooked and onion is tender. Drain beans and add to slow cooker. Add remaining ingredients. Cook on HIGH for 5 to 6 hoursto your desired tenderness of beans. Serves 4-8.
VEGETABLE BEAN CHILI:
VEGETABLE BEAN CHILI:
INGREDIENTS:
2 tablespoons olive oil
3 cloves garlic finely minced
1 green bell pepper
1 large onion
1/2 cup diced peeled red potatoes
3 cups dried Bayou Cajun Red Bean Soup
1 1/2 teaspoon chili powder
1 can of diced tomatoes (14.5 ounce)
1/2 teaspoon cumin
4 1/2 cups vegetable broth
1/2 cup uncooked rice
DIRECTIONS:
Cook beans, drain. Place beans in slow cooker. In a large skillet, add oil, and cook onion and garlic. Cook until onion and garlic are soft. Add pepper, tomatoes, chili powder, and cumin. Cook for 3-4 minutes stirring frequently. Add to slow cooker. Then add rice and broth. Cook on Low for 5 1/2 to 6 1/2 hours until chili is thick enough.
Louisiana-style Beans and Rice:
2 cups of Bayou Cajun red beans
3/4 cup onion chopped
2 garlic cloves chopped
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 Lb. cooked sausage
cooked rice
Ham bone or Ham hocks
Directions,
Wash, then soak beans(overnight).In a large pot combine beans, onion, garlic, salt, pepper and ham. Cover with water. Bring to a boil reduce heat and simmer until done. Add sausage 30-45 minutes before serving. Serve with hot rice.
This recipe looks great!!!!
Ingredients
1- Package Hurst’s® HamBeens® Great Northerns
3/4 pound unsliced pancetta (If necessary, can substitute cured bacon)
2- sprigs fresh thyme, tied together with kitchen string
2- tablespoons extra-virgin olive oil
2- celery stalks, cut into small dice
1- medium-sized yellow onion, cut into small dice
1- medium-sized leek, trimmed, split lengthwise, thoroughly washed, and cut into small dice
4- garlic cloves, peeled and thinly sliced
1- cup dry white wine
3- ounces white wine vinegar
6- cups organic chicken broth
1 1/2- tablespoons chopped fresh parsley
3/4- tablespoon chopped fresh thyme leaves
Salt
Freshly ground black pepper
1/4- pound Swiss chard leaves, cut crosswise into strips 1/2 inch wide
Freshly grated Parmesan cheese
Cooking Directions ( reviews )
Rinse and sort through the dry beans, checking for any stones or unwanted debris and discard. Pour the beans into a large bowl and cover with at least 2? of water. Allow the beans to soak overnight or at least 6 hours. After soaking, drain and discard the water.
Place the beans, thyme sprigs, and 1/2 the pancetta into a large soup pot and cover with at least 2? of water. Bring to a boil, then reduce the heat and simmer until the beans are tender, about 1.5 hours.
In a separate pot, add in the olive oil and the remaining pancetta (diced). Saute over medium heat until it browns and begins to crisp. Then add the onion, leeks, celery, and garlic to the pot and cook until the onions become translucent (3-5 minutes). Raise heat to medium-high, add wine and vinegar, and boil until liquid has reduced by half, about 10 minutes more.
Once the beans are cooked through, save a 1/2 cup of the cooking liquid. Discard the rest. Place 1/2 of the beans in a food processor or blender and puree to a smooth consistency. Use the remaining cooking liquid to help loosen the mixture while blending.
Add the whole and pureed beans to the vegetable mixture along with broth, parsley and thyme leaves. Stir well. Reduce heat to low, and simmer, stirring occasionally, until the whole beans are tender and soup is thick, about 15 minutes longer. Season to taste.
A few minutes before serving, stir in the strips of Swiss chard. Continue cooking just until they have wilted, 2 to 3 minutes.
Ladle the soup into large bowls and top with a small handful of the freshly grated Parmesan cheese. Enj
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My recipe is Beef and Bean Roast
1 large onion coarsely chopped
A 4to 5 pound boneless chuck roast
1 1/2 tablespoon brown sugar
3 cups bayou cajun red beans soup cooked, with seasoning
pinch of pepper
pinch of garlic powder
1.2 cup of beef broth]
1 large bell pepper, diced
Place onions on bottom of slow cooker, place roast on onions. Combine brown sugar, papper and garlic powder rub on roast. Add beef broth. Add beans cook on High for 4 hours. Add bell peppers, cook for 1q more hour on High. Enjoy.
white chili recipe.
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the black bean soup i made and it was real good.
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BBQ Pork loin and beans
2 pounds Chipotle lime black bean soup (sans seasoning) cooked
1 boneless 4 to 5 pound pork roast
1 lg. Onion chopped
1/2 cup water
1 large can pork and beans
1 cup of your favorite bbq sauce
1/2 teaspoon salt
1/2 teaspoon pepper
Rub bbq sauce on roast. Reserve the rest. Place in crockpot with water and onion. Cook covered for 6 hours. Drain liquids, add beans, bbq sauce salt, pepper, cook for 2 to 3 hours more.
split pea.
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i tried the one you made great one.
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liked them and can’t wait to make some.
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Liked them on Facebook, white bean chili!
Southwestern White Bean Chili, liked them on Facebook!
these are the best and so healthy!! great for a winter meal
I’d love to try the traditional split pea soup.
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Split Pea Soup with hambone says MOTHER to me
tri bean soup
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