Food Adventure: Bean Soup
May 9, 2016 8:45am CST
For years, I've seen these bags of beans on the store shelves and wondered if it would be worth trying them. So last week, I decided that it's now or never, as the weather is still cool enough right now for hot meals. The beans, called HamBeens, are put out by Hurst, and the package includes a seasoning packet. They can be done the traditional way in a big pot or in a slow-cooker, so I went to the website to read the directions. As the photo on the website shows, the "beans" are actually an assortment of beans, lentils and dried peas. They are very colorful once rinsed and in the pot, and of course are very nutritious, too. The recipe on the bag and on the website calls for onions, garlic, chili powder (which is optional, but I added it), and 8 cups of water, which pretty much filled my cooker. It also suggests using a ham bone, a ham hock, or smoked sausage. Lacking those, I used some ham I had left over from Easter. All that's left to add after about 5 hours of cooking on high is a can of diced tomatoes and some lemon juice. Hot sauce or red pepper flakes can also be added at the end, but are also optional. I made bean soup once many many years ago, but I used bacon. And it didn't turn out that well. I'm hoping this does, as it'll be a perfect supper on a windy cool day. (Public Domain Image)
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9 people like this
• United States
My father was the king of bean soup - it was very basic recipe that was out of this world. We would buy him those mixes and he wouldn't touch them. I have used his recipe many times, it's the only bean soup I'd eat. Unfortunately I'd have to wing it now, since I can't find it and he's gone many years.
• Saco, Maine
Well, if you ever do find it, please share. This one's smelling pretty good so far, and I haven't added the flavor packet yet. If I like it, I'm going to experiment with other basic recipes. Although, this isn't really a mix per se. The beans are just a mix of different types, and the only additive's the flavor packet. I've tasted it already, and I may not even have to add it.
Dry beans are one of my staple foods in winter. As I have problems now with the skin, I make bean soup. I soak them the night before in warm water and then boil them for 15 minutes in my pressure cooker with little water. I then add pork broth (I save all broths I get from boiling meats) and fry diced onion with crushed garlic and add. I blend them and sieve them. I serve them with homemade croutons. YUMMY!!!
• Saco, Maine
It was very good. And this was the best way to do a bean soup, as they take a long time to soften. Next time, though, I'll just do 1/2 the bag, as my cooker is too small for the whole thing. Once everything was added in, it came right to the top, so it bubbled over a little. Live and learn.