Green Chile Pulled Pork & Pintos

Posted on September 24, 2014 by

Pintos with Pork

This week officially kicks off the Fall season, making it a great time to break out those slow cookers and try a new recipe. This Green Chile Pulled Pork & Pintos is incredibly easy to make, and a perfect “comfort food” meal for the cooler evenings in the coming months. Serve over a large slice of cornbread and top with Cilantro-Lime Sour Cream (recipe below) to complete the dish.

You will need:

Pinto HB small cropped

  • 1 Bag Hurst’s Pinto HamBeens®  (and included seasoning packet)
  • 1 large yellow onion, diced
  • 2 cloves garlic, chopped
  • 3 lb. pork shoulder/butt
  • 12 oz. beer (pick your favorite, the alcohol will cook completely off)
  • 5 cups water
  • 2 tbsp. chili powder
  • 1 tbsp. ground cumin
  • 1 cup Salsa Verde (we used Herdez) + extra for topping if desired
  • (1) 4 oz. can diced green chiles
  • Salt and pepper to taste

Rinsed Pintos1. In a colander or sieve, rinse and sort through the dry pintos. Check for any unwanted debris and discard. Pour rinsed beans into the bottom of a 4-6 quart slow cooker.

2. After beans are in the pot, layer the onion and garlic, followed by the pork shoulder. In a mixing bowl, combine the contents of the seasoning packet, chili powder, cumin, salt and pepper with the 12 oz. beer and pour it all into the slow cooker. Add the remaining 5 cups of water.

3. Cook on high for 8 hours, until pork is completely tender and falls apart easily. (Remember that removing a slow cooker lid during cooking will always extend the amount of time)

4. Using 2 forks or a wooden spoon, begin to break apart the pork. Add in the salsa and green chiles. Stir to combine everything and keep the slow cooker on warm until ready to serve.

5. Serve over your favorite corn bread and top with more Salsa Verde and Cilantro-Lime Sour Cream (see recipe below).

Cilantro-Lime Sour Cream

  • 1 small bunch/hand full fresh cilantro leaves
  • Juice from 1 lime
  • 1/2 cup sour cream

Combine the 3 ingredients in a blender or small Cuisinart. Blend for 30 seconds, keep chilled until serving.

Pintos Pork 2

 

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Slow Cooker Warm Cheesy Bacon Bean Dip

Posted on September 5, 2014 by

It’s hard to believe, but football season is already back! If you are headed to a tailgate, or just watching from home this weekend, try out this brand new recipe from Karen @ 365 Days of Slow Cooking, one of Hurst Beans food blog partners this Fall/Winter. She uses our new Slow Cooker Bacon & Beans, but this recipe could easily be done with our more widely distributed HamBeens® Great Northern or Pintos as well. Enjoy!

warm bacon bean cheesy dip in the slow cooker

For the complete recipe post, and other awesome slow cooker recipes, visit http://www.365daysofcrockpot.com/

B&B small crop
Recipe for Slow Cooker Warm Cheesy Bacon Bean Dip
Ideal slow cooker size:  5-6 quart
Cooking time:  4-5 hours on high or 8-9 hours on low
Makes 30 servings
1 (15.5 oz) package Hurst’s Hambeens Slow Cooker Bacon and Beans with seasoning packet
1 Tbsp salt
8 cups water
1 (8 oz) package cream cheese
1 cup shredded cheddar cheese (medium or sharp is best)
1 cup crumbled bacon
1.  Sort through the dried beans.  Check for any unwanted debris and discard.  Rinse beans thoroughly with water.
2.  Add beans to the slow cooker. Keep the seasoning packet for later.  Add salt and water to the slow cooker.
3.  Cover and cook on LOW for 8-9 hours or on HIGH to 4-5 hours, or until beans are soft.
4.  Drain the liquid from the beans.  Reserve the liquid for later use.
5.  Add 2 cups of reserved liquid to the bottom of a blender.  Add the beans to the blender.  Blend until a very smooth consistency.  (You may have to do this in batches).
6.  Add the beans back into the slow cooker.  They should resemble refried beans.  Stir in the seasoning packet.
7.  Cut the cream cheese into cubes and stir into the beans.  The cream cheese should melt and incorporate well.  Stir in the cheddar.  Stir in 3/4 cup of bacon (reserve 1/4 cup for later).  If you feel the dip needs more liquid you can stir more in.
8.  Sprinkle the rest of the bacon on top of the dip and serve with tortilla chips, crackers or fresh vegetables.
warm cheesy bacon bean dip in the crockpot

 

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Slow Cooker Cajun 15 BEAN SOUP

Posted on March 3, 2014 by

slow cooker Cajun 15 BSSlow Cooker Cajun 15 BEAN SOUP® is one of our most requested recipes, and it’s perfect timing for any upcoming Mardi Gras festivities tomorrow! This recipe uses Andouille for a little added kick, but you can substitute any kind of smoked sausage if you prefer a little less heat. This is a perfect one pot recipe to keep you warm while this historically cold winter lingers around for a few more weeks!

Cajun 15BS Slow Cooker

You will need:

  1. (1) package HamBeens® Cajun 15 BEAN SOUP
  2. (1) Green bell pepper, diced
  3. (1) Yellow onion, diced
  4. (1) cup diced celery
  5. 2 cloves chopped garlic
  6. 1 lb. Andouille smoked sausage, sliced into 1/4″ rounds
  7. 1 can stewed or diced tomatoes (we prefer Red Gold!)
  8. 4 cups chicken stock
  9. 4 cups water

Directions (NO SOAK REQUIRED)

  1. Rinse and sort through the beans, check for any unwanted debris and discard.
  2. Add rinsed beans, onion, pepper, celery, garlic, chicken stock, water, and Hurst’s Cajun seasoning packet into a 4-6 quart slow cooker. (NO TOMATOES or SAUSAGE YET.)
  3. Stir to combine everything. Set to high heat and timer for 5 hours.
  4. After 5 hours, check beans for doneness. If tender, add sausage and tomatoes.
  5. Cook for at least an additional 30-45 minutes, keep warm until ready to serve.**
  6. Serve with long grain rice or some fresh baked corn bread… enjoy!

**(This can stay warming in the slow cooker for several hours, it will continue to develop the flavors and thicken up as the beans begin to break down.)

rinsed 15BS cajun

cajun seasoning slow cooker

Cajun 15BS slow cooker 2

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2014 Winter Recipe Review

Posted on February 27, 2014 by

We’ve seen some delicious recipes from our blog partners this Winter! If you haven’t caught up yet, here’s a list of their new recipes featuring Hurst’s HamBeens®… time to get cooking!

$5 Dollar Dinners:

Cajun Turkey Andouille Bean Soup

Cajun Turkey Andouille Bean Soup

Slow Cooker Honey Ham and Beans

Slow Cooker Honey Ham and Beans

Basil Momma:

Slow Cooker 15 BEAN SOUP®

Slow Cooker 15 BEAN SOUP®

Cinnamon Spiced Great Northern Beans

Cinnamon Spiced Great Northern Beans

Split Pea & Asparagus Soup

Split Pea & Asparagus Soup

365 Days of Slow Cooking:

Smoky Slow Cooker 15 BEAN SOUP

Smoky Slow Cooker 15 BEAN SOUP

Cheddar Bacon & Bean Soup

Cheddar Bacon & Bean Soup

Slow Cooker Pork Tomatillo Chili

Slow Cooker Pork Tomatillo Chili

A Thrifty Mom:

How-To: Homemade Chili Using Dry Beans

How-To: Homemade Chili Using Dry Beans

Chicken & Bean Chili

Chicken & Bean Chili

Get Crocked

Slow Cooker Mom's Favorite Chili

Slow Cooker Mom’s Favorite Chili

The Hungry Housewife

Split Pea Soup with Ham and Bacon

Split Pea Soup with Ham and Bacon

7 Layer Pinto Bean Dip

7 Layer Pinto Bean Dip

Cajun Roasted Chicken 15 BEAN SOUP

Cajun Roasted Chicken 15 BEAN SOUP

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Cinnamon Spiced Great Northern Beans

Posted on December 30, 2013 by

With all the recent cold weather, it’s a great time of year to pull out the slow cooker and try some new flavors with some of Hurst’s classic bean dishes. Last week, one of our food blog partners Heather Tallman (check out BasilMomma-a busy mom that likes to cook!) used HamBeens® Great Northerns to create a perfect holiday-inspired bean recipe. Read her complete post HERE, and see below for the easy to follow directions.

ingredients

Ingredients

  • 1 20 oz bag of Hurst Hambeens
  • 4 C water
  • 4 C chicken stock
  • 1 lb of cooked meat, optional (ham, ham bone, jowl OR no meat at all!)
  • 2 cloves garlic, chopped
  • 1 medium shallot, diced
  • 2 TB brown sugar
  • 2 bay leaves, dried
  • 1 tsp kosher salt (taste before serving to see if you need more)
  • 1 tsp of black peppercorns
  • 1 1/2 tsp ground cinnamon
  • 1 cinnamon stick
  • 2 TB unsalted butter
  • 1 tsp of seasoning packet

Instructions

  1. Rinse and dry beans discarding any that are bad.
  2. Check for unwanted debris and discard.
  3. Add rinsed beans to a 6 qt slow cooker.
  4. Add water, stock, sugar, shallot, meat (optional), garlic, peppercorns, salt, bay leaf, ground cinnamon, cinnamon stick, butter and 1 tsp of seasoning.
  5. Place lid and cook on high for 4 hours or low for 8-9 OR until beans are soft and liquid is absorbed.
  6. Do not lift the lid.
  7. This can add up to 30 minutes of cooking time each time you lift.
  8. Allow to cool 15 minutes and give the beans a light mash.
  9. Remove bay leaves and cinnamon stick.
  10. Serve as a base for pork cracklins, the meat you cooked in it or no meat at all!
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2013 Hurst Bean Cook-off

Posted on November 15, 2013 by

2013 cookoff web 52013 cookoff web 15

Last Sunday, N.K. Hurst hosted our 7th Annual Hurst Bean Cook-off, and we were once again blown away by the awesome presentations. From the Fireball Whiskey Chili, to the Black Bean Breakfast Ravioli’s, to the 15 BEAN Étouffée, all entries really stepped up their culinary creativity this year. In the end, one of our newest entrants took home the grand prize with his combination of a “Black Bean McAfee Patty Melt” and “Boomstick Stew” (recipe will be posted on http://www.hurstbeans.com). Congratulations to Frank Javorsky, Bob Kevoian, and the rest of their crew for such an outstanding dish. See below for a video and pictures from the event, and thanks again to judges Chef Dan Messmer & Zack Legend for eating all these beans!

 

 

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Split Pea Soup with Ham and Bacon

Posted on October 10, 2013 by

Split Pea ham bacon

Hurst Beans is partnering with several food blogs this Fall and Winter to bring you some all new recipes featuring our best selling soups. This week, Leslie from The Hungry Housewife blog used Hurst’s HamPeas® green split pea soup as the base for this delicious recipe. It’s hard to make traditional split pea soup looks this tasty! See below for the recipe and be sure to click over to her site and follow The Hungry Housewife on Facebook for more awesome recipes all season!

Split Pea Soup with Ham and Bacon Recipe (Photos and recipe courtesy of The Hungry Housewife)

Split Pea Soup with Ham and Bacon
Author: Leslie Green – The Hungry Housewife
Prep time:  5 mins
Cook time:  60 mins
Total time:  1 hour 5 mins
Serves: 6
Split Pea Soup with Ham and Bacon
Ingredients
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 medium Red Onion, finely chopped
  • 4 oz Bacon (about 5 slices), finely chopped
  • 1 tablespoon Fresh Thyme Leaves, finely chopped
  • 2 Garlic Cloves, minced
  • 7 cups Chicken Stock
  • 2 cups Cooked Ham, chopped into very small bite sized pieces
  • 1 package Hurst’s Ham Peas-Green Split Peas, rinsed, discard flavor packet and keep for later recipe
Instructions
  1. In a large pot (5 or more quarts), heat olive oil over medium heat.
  2. Add onion, and bacon. Cook for 10 minutes. (Do not drain bacon fat)
  3. Add thyme and garlic and cook for an additional 30 seconds.
  4. Add chicken stock, ham and split peas.
  5. Bring to a boil, reduce heat to low and cook covered for 45-60 minutes, stirring occasionally.
  6. Salt and pepper to taste.

hungry hw split pea

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