HURST 15 BEAN SOUP RECIPES

Steps:

• Traditional Method: Carefully rinse beans with water and check for any stones or debris.
• Soaking- Place beans in a large pot, cover with 8 cups of water. Allow beans to soak overnight or at least 8 hours.
• After soaking, drain excess water and add 8 cups of fresh water, onion, and meat (if using).
• Bring to a rolling boil, reduce the heat and simmer covered for 1.5-2 hours.
• After simmering, add tomatoes, chili powder, lemon juice and garlic. Simmer for an additional 30 minutes.
• Add contents of ham packet 1 to 2 minutes before cooking is completed. Salt and pepper to taste.

Steps:

• NO SOAK METHOD
• In a colander or sieve, rinse beans thoroughly. Sort and inspect for any unwanted debris and discard.
• Drain and pour beans in a slow cooker with 8 cups of stock/water, onions, garlic, and meat or hambone. (Not tomato or lemon juice yet!). Use 9-10 cups of liquid if you like a more "brothy" soup.
• Stir to combine. Set slow cooker on high and cook for 5-7 hours then check to make sure beans are tender. The soup can continue to simmer for several hours and will develop more flavor over time.
• After the beans are tender, remove the hambone (leave any ham in the pot), stir in the can of diced tomatoes, our Ham Flavor packet, optional chili powder, and the lemon juice.
• Cook for additional 30 minutes then keep warm until ready to serve.
• We recommend to serve with a freshly baked slice of corn bread! You can also serve over rice as well.
• Please keep in mind that every time the lid is opened, your cooking time will be longer.