Love Hurst beans. I like to add ham, bacon & chilis. I also like to use home made chicken bone broth for half the liquid, I think it adds another layer of flavor. Serve with bacon/ jalapeño cornbread for a meal fit for a king. Love y'alls videos, they always make my mouth water. God Bless y'all & the Pups.
I started an organic permaculture few years ago, next summer I will be planting beans all over the place for winter provisions. I never really ate beans before in my life, the first batch of beans I will be cooking, you will be in my thought Cowboy. I learned everything from you when it comes to beans, to a point where i'm totally obsessed by growing my own organic ones :) Thank you for everything you have teach us over the years.
My mother would only use these mixed beans for her ham & bean soup. She added barley too. Great memories of her hearty soup… I need to go find some in my new hometown of Pittsburgh.
@@chriscanfield8472 I will definitely try your recipes ! And as a Canadian I will add some maple syrup in there too. As for why I never ate beans, that's a fair question! Here in Québec, beans kinda have the reputation to not taste good and make you fart haha. So it was not tempting to try them.
I love it when there’s close ups of your hands while you cook- those hands are the hands of an honest workin’ man that tell a story of the owner’s life experience- God bless
Got a pot on right now. Usually 3 days. Day 1 - simmer ham bones/smoked ham hocks/onion/carrot/celery/garlic for 8hrs, cool overnight. Day 2 - skim fat, reheat and strain veg and meat chunks out of liquid, remove meat from ham bones and hocks, rinse bean mix and add to hot soup, let sit until cool, fridge overnight, Day 3 - heat to simmer,add diced potatoes and smoked sausage, add ham flavor packet and simmer till taters are tender. Some of the beans break down and make a thick silky broth. Delicious!!!
Yes, we love Hurst Beans. I have some in the freezer now. I start mine in chicken broth, add potatoes, carrots, tomatoes, onions and ham chips. And cornbread! No better eating and so good for us.
This is perfect timing, Kent. We're about to get rain all day tomorrow and a great bean soup sounds fantastic. I'll make some jalapeno/cheddar cornbread to go with it and it's going to be a hit. The neighbors will love you. Thanks, Kent and Shannon. I loved your video with Uncle Roger. Looks like you got a few great tips on fried rice and you cowboyed him right up!
@@bobjohnson8169 Yes sir, I'm close to Galveston. Hope you all don't get too much rain tomorrow. I'm going to the store now for all the things I need. It's supposed to hit around midnight.
Yes Ma’am, we are in Kennedale in the DFW area. My daughter graduated from UTMB Galveston a few years ago, and I enjoyed the times I spent there. Buckle down and cook you up some hearty beans, and cornbread if you are able. Cowboy Kent sure does offer me lots of ideas! Best to you and your family! B
I like the Cajun Style. It's got an excellent recipe on the bag. I add smoked paprika and I use orange juice instead of, or along with the lemon. Sometimes, lime juice too if I want to use it up. I throw in [SPAM] baked luncheon meat as a substitute when I don't have ham. I keep some bacon grease in the freezer so I can use a little of that.
Made exactly this (Hurst 15 bean) with the spiral cut hambone from Thanksgiving. Left out the flavor packet since the ham had enough seasoning for the pot. Doubled up the diced tomatoes since that was what was in the can I had. Added a couple of handfuls of rice as well. Yum, Yum, Yum. Pair with some good bread/rolls and you are set.
Here is a similar way that I do it. First I smoke a picnic ham for a few hours to give it some good smoke flavor. Next I cut the meat off the ham, cun the meat into chunks and add the bone to a pot with carrots celery an onions and let that simmer for a few hours to create a stock. Then I will strain the stock and add two packages of Hurst cajun 15 bean soup after rinsing the beans. I add the flavor packet at the same time as the beans. Let that simmer until the beans are soft. Add the cut up hams chunks back to the soup. Keep on the stove on low while eating over the next day or so. Once the beans start to turn to mush get out the stick blender and blend everything together for a great bean dip for chips. (Note if the blended beans are too thin add in can or two of pinto beans to thicken.)
I’ve had a bag of those beans in our pantry for a year. I was thinking the other day I needed to find a recipe for those. I now have it. Thanks Kent and Shan 😋
I actually have this going today!! First I smoke a picnic ham for a few hours to give it some good smoke flavor. Next I cut the meat off the ham, cun the meat into chunks and add the bone to a pot with carrots celery an onions and let that simmer for a few hours to create a stock. Then I will strain the stock and add two packages of Hurst cajun 15 bean soup after rinsing the beans. I add the flavor packet at the same time as the beans. Let that simmer until the beans are soft. Add the cut up hams chunks back to the soup. Keep on the stove on low while eating over the next day or so. Once the beans start to turn to mush get out the stick blender and blend everything together for a great bean dip for chips. (Note if the blended beans are too thin add in can or two of pinto beans to thicken.)
You can store beans and rice (separately) in clean, dry 2 liter soda bottles under your bed. We buy 50 lbs bags for 20ish dollars at bulk stores and have under the beds stuffed. Beans and rice with a few veggies and/or with some canned chicken, beef or pork can sustain a family for months in a emergency situation...
Quick version. Boil 20 minutes, dump water. No need to soak.Add stock or water, hambone, mirepoix. White rice will fill everybody up, cooked in a separate pot.Bob’s redmill has great soup mixes also. Thanks Kent and Shan y’all make me proud!
Try it this way. First I smoke a picnic ham for a few hours to give it some good smoke flavor. Next I cut the meat off the ham, cun the meat into chunks and add the bone to a pot with carrots celery an onions and let that simmer for a few hours to create a stock. Then I will strain the stock and add two packages of Hurst cajun 15 bean soup after rinsing the beans. I add the flavor packet at the same time as the beans. Let that simmer until the beans are soft. Add the cut up hams chunks back to the soup. Keep on the stove on low while eating over the next day or so. Once the beans start to turn to mush get out the stick blender and blend everything together for a great bean dip for chips. (Note if the blended beans are too thin add in can or two of pinto beans to thicken.)
You two simply continue to amaze me how far you've come along in regards to overall production! The great high quality camera angles, cuts, and music additions are just spot on and really heighten the viewer experience! We are now watching short TV episodes, and all your hard work behind the scenes is really popping for the big picture. Be proud!! I'm mashing that thumbs up all the time!!
I made the Cajun 15 Bean Soup a week ago. They were so delicious. Someone gave me left over Easter ham and I ran right to the store for the Cajun 15 Bean Soup w/spices and it turned out great. I soak the beans for 12 hours and on the stove they go with the rest of the ingredients on the back of the bag. Nothing like coming home from work and heating up a bowl of these beans for a hot meal on a chilly spring day!
I remember my dear mom cooking these bean's.Im 70 yo. So they've been a great product for many year's! My mom always added chorizo & fresh home cooked corn tortillas!! Such wonderful memories!! Thanks Kent and Shannon for another great video!!! God bless you all be safe!!!🙏🙏🙏
Your white labrador (at 3:52) looks just like my dog Niko did. Great dog, faithful and loving companion for 14 years. Lost him to cancer 6 years ago and I miss him greatly. Appreciate your dog while he is with you.
I love beans and that's the brand I always buy. Cute commercial at the end. Got a chuckle from Beag, he was watching you cook and the second you picked up that cutting board full of sausage he got up & made his way over. He's no one's fool.😁
Growing up in a family of 7 we had a lot of beans. Still eat them today. When Gran paw butchered the old saying was they used everything but the squeal. So we had beans and snoot or beans and ears and sometime' s the ham bone. Always with onions and sweet cornbread. Brings back some good memories . Keep up the good work and as we say at our camp Merry Christmas from our camp to yours.
After Sugar Cream Pie and Tenderloins, Hurst's HamBeens are Indiana's third contribution to Hoosier Haute Cuisine. A Hoosier company providing the best beans you will ever eat!
@@StacysRevivalCreations I have been making these for years and I have never found any debris in them. I soak them and rinse them the next day no issues.
I have been cooking the Hurst Beans for MANY (50+) years! BEANS ARE THE BEST!! I usually add carrots and onions, then ham, bacon, sausage, or ham hock along with spices. While I do have a recipe I don't think I have EVER cooked them the same way twice and they are ALWAYS good! Corn bread is a necessity for sure. God bless you, Shannon and the pups!
I've never heard of that brand or noticed it in the stores in Phoenix, but I'll look for them now. FYI a Mexican friend of mine always adds a bottle of beer to his pot of beans (when making refried beans) and it works for fighting gas! Thanks a bunch!
I grew up eating this in my mexican american household. Always hot sinple and full of flavor. Keep it up cowboy we appreciate you using those mexican flavors.
15 bean soup is one of my favorites. Inexpensive, easy to make especially with a Crockpot, easy to mix and match with extras like cornbread or rice. Add some chicken bullion with the ham for extra flavor. A lot of fun to cook with, but yes it will make you gassy. My mom and stepdad says they don't like bean soup when I made it for them, then they cleared the bowls and wanted more.
I remember reading somewhere that soaking beans and lentils for a significant amount of time before cooking (time depending on the type), it can reduce the amount of gassing. I don't know if it is true, but might be worth looking into.
I use Hurst Beans a lot and that 15 bean soup is so versatile just by changing up the seasoning. You did your Mexican/south west flavored soup and I do a Tuscan flavor a lot. You can even add in any kind of meat you want or "not meat" products to keep it vegetarian. To keep it vegetarian for some of my vegetarian friends (I don't judge) I omit the seasoning packet and add in some vegetable soup bullion/stock and a little of that Liquid Smoke flavoring depending on what flavor I'm going for that day. Because you omitted the flavor packet you will need to add in those seasoning that are listed on the ingredient list on the back of the bag. I also add in some veggies (I squeeze them in any where I can and the guys don't even notice that they're in there) by dicing up and sautéing first carrots, celery, onion, bell peppers, or what ever you like in your soup. Warning! Liquide Smoke is one of those products that a little goes a long way. You can go from tasting just a hint of smoke flavor to thinking that the house burnt down in just a few drops. When I do "MY" Tuscan version I add in Italian sausage (mild, hot and sweet are available depending on your taste) and in addition to the fore mentioned veggies I also add in some zucchini, summer squash, crushed or petite cut tomatoes, a heaping table spoon of tomato paste (the stuff that comes in a squeezy tube works great for this so you don't have to open up a can and figure out what to do with the part you don't use) Italian seasonings, basil and a bay leaf. The flavor packet does contain soy so if you, a family member or friend has issues with soy just omit the flavor packet and use a 50/50 combo of chicken and beef stock/bullion and a little of that smoke flavoring and adding in the seasonings listed on the ingredient list on the back of the bag. It's your soup. Make it the way you want it.
Just finished up some 15 bean soup for lunch that I made the other day. Of course it was just the pre-packed bag but I use my own spices and add some other ingredients to spice it up. Same goes with the cornbread I make with it. Delicious!
We LOVE this soup! We have 3 bags in our kitchen pantry as we speak. Our local HEB grocery here in Texas has a 16 bean version that is really tasty, but Hurst is still our favorite. We add about a pound and half of seared, diced Ham and some diced tomatoes and peppers and various spices to taste and slow cook it in a crockpot. I’ll often add extra water and thicken it back up with potato starch to bulk up the soup’s “gravy”. Any time I make this I’ll always craft a batch of super moist homemade jalapeño & cheddar cheese cornbread baked in a cast iron skillet to go with it. Along with homemade beef & venison chili and New England clam chowder, this is on our list of favorite Fall comfort foods.
Beside the fact that this is the best, most wholesome and valuable channel on all of youtube. Your production is top notch, on par with any high budjet production.
Coincidentally, I just made this last night with a leftover hambone from Thanksgiving. Warm and hearty. I keep an embarrassing number of these in my pantry.
My grandfather always kept lots of dry bean 🫘 packs and would make beans with a ham bone in it and there was nothing better , Thanks Kent Rollins I always enjoy watching you cook
I usually use what's left of the spiral cut ham and boil bone and all. I chuck it in a pot and simmer it for like 20-30 minutes, and then I throw in the beans. And of I throw a few other ingredients in there of course. It's pretty good 😊
I'm a big fan of 15 bean soup! My technique: Put an lb of pan sausage and a large diced onion in the pot, stir while it cooks until the pan sausage is all crumbled up and the onion is turning translucent. Add the beans and hot water. When it starts to bubble, add a can of diced tomatoes, with chilies if you like. Simmer til it starts to thicken.
Here is my version First I smoke a picnic ham for a few hours to give it some good smoke flavor. Next I cut the meat off the ham, cun the meat into chunks and add the bone to a pot with carrots celery an onions and let that simmer for a few hours to create a stock. Then I will strain the stock and add two packages of Hurst cajun 15 bean soup after rinsing the beans. I add the flavor packet at the same time as the beans. Let that simmer until the beans are soft. Add the cut up hams chunks back to the soup. Keep on the stove on low while eating over the next day or so. Once the beans start to turn to mush get out the stick blender and blend everything together for a great bean dip for chips. (Note if the blended beans are too thin add in can or two of pinto beans to thicken.)
@@kencramer1697 sounds good! Though the Cajun beans are too spicy for my wife. Here's one to try- use ox tails for the meat. I don't have a smoker, but I bet they'd be great
Mr. Kent, your videos are always entraining, and have my mouth watering through the whole video. However, being a Vet, former volunteer fireman, and retired LEO, it makes the hair stand up on the back of my neck, and I get cold chills when you tip your hat and salute us at the end of the video. I salute you Sir!
15 bean is my go to!! When I soak my beans prior to cooking I add that seasoning pack so they soak up that flavor. I like to cook them in with leftover double smoked ham, chicken stock and I add some banana pepper rings with some of the juice to give it a lil tang!
Looks like a filling and satisfying bean recipe. I did some recipe checking, the cowboy performer in this commercial is known as Peso Dollar, who has a son named Mark Dollar who performed with his father on some Hurst Beans commercials in the 1990s
This is actually very close to how my mama made beans. Though the meat we added was usually game meat, venison, goose or duck. And she also added squash.😊
I made these yesterday with a pork jowl and I`m eating it tonight again because it is so good.I like pepper sauce and onions with mine.Thats spicy enough.
It’s really very easy. As long as you don’t keep the water or broth up you can’t go wrong. Years ago my adult son and I were in two different states so we made it over the phone. He really enjoys it. Since he was single he used an old square of tableware. He froze several of those containers and was so happy he could come home and heat it up. He likes to have flour tortillas with it.
@@rayvega3163 yes you are so right. We keep tortillas on hand. Thank God one of the makers make really pretty good flour tortillas so my daughter is soooo happy with them. When I make pinto bean soup I put a yellow hot chili pepper in the bottom of my bowl, and sopping them up with flour tortillas. I usually have fried potatoes with them. I haven’t ever met a bean that I didn’t like. Or a tortilla. 😋
I cook the hurst 15 bean and it is great. Excellent product. I use chicken stock with boneless chicken thigh and ham steak chunks. Great with cornbread.
I'm a Canadian and my mom always told me to soak the beans overnight. I never knew it had to do with altitude! The snow has arrived and now my bean soup recipes will be coming out too! I so enjoyed this video ... thanks!
All right Ken, you following me around the grocery store?? Last week I picked up fixing for some fried rice, this weekend I picked up a 15 bean soup bag. God bless you for all you do for spreading the word on American food in the traditional ways. Blessing to you and Shannon.
I love Hurst bean soups. When I was a kid we had a lot of beans but it was always just one type per meal. When I discovered Hurst 15 bean soup I was amazed and have been eating them ever since.
Nothing better on a cold day, than walking in to a hot bowl of hearty soup, chili, or stew. Maybe a grilled cheese to dip into said soup, chili, or stew. Beans are just good food. High in nutrients and protein. ^-^
Been using Hambeens since I was in my 20's. I'm 71 now and still rely on it. Best pot of beans you will ever eat! I like to put a package of stew meat into them for nice big chunks of beef. 😋
I met Peso Dollar a few times when I was a kid. We had a family friend that was good friends with him. I also have one or two of his albums that my dad gave me here somewhere. That was definitely a nice clip of him at the end. Thank you. I will have to get some soup beans now in his memory.
I have been eating this exact bean blend for over 45 years. I also really like their Cajun recipe. I used to take all day to slow-cook them, but all I can tell you is that pressure cooking them lets me whip out a hearty bean soup in about an hour from leftover spiral-cut hams that my family loves to get for holidays. I keep the hambones and chunk meat frozen solid for whenever I cook up a pot.
I always wash em, and soak em over night in the fridge. Then wash em once more, fill the pot with hot tap water and start em cook'n. Way less cooking time. Love your show Kent and Shan.💯
I use this exact Hurts's Hambean's bag with my leftover bone in Ham after Christmas. Dad used them, Grandma used them, I use them and I'm sure my kids will too! I just throw them in the crock pot with the left overs and let it cook for 2 days. Every year it's a new flavor since the ham we use changes.
Here is how I do it. First I smoke a picnic ham for a few hours to give it some good smoke flavor. Next I cut the meat off the ham, cun the meat into chunks and add the bone to a pot with carrots celery an onions and let that simmer for a few hours to create a stock. Then I will strain the stock and add two packages of Hurst cajun 15 bean soup after rinsing the beans. I add the flavor packet at the same time as the beans. Let that simmer until the beans are soft. Add the cut up hams chunks back to the soup. Keep on the stove on low while eating over the next day or so. Once the beans start to turn to mush get out the stick blender and blend everything together for a great bean dip for chips. (Note if the blended beans are too thin add in can or two of pinto beans to thicken.)
Been eating this for 40 years. Married my wife and it became one of her favorites. I serve it with buttered rice. We cook it without the seasoning pack, just add sausage, chicken broth and our own seasoning.
Is anyone else a fan of Hurst beans? And what’s your favorite addition?
Actually this is the first time I’ve heard of them.
Love Hurst beans. I like to add ham, bacon & chilis. I also like to use home made chicken bone broth for half the liquid, I think it adds another layer of flavor. Serve with bacon/ jalapeño cornbread for a meal fit for a king. Love y'alls videos, they always make my mouth water. God Bless y'all & the Pups.
I have four bags of them in my pantry. They make great soup.
I make a bag with half a hamsteak and diced celery carrots and onions and I've got lunch for the whole work week for around 12 dollars.
You darn tootin'.
This man ACTUALLY got the HamBeen company to sponsor him, what a legend. I've been eating that stuff for a decade.
You must be in the mood for something different by now?!
nah I only eat it like once a month@@jamesprior2496
As a veteran, I appreciate the fact that you recognize us. Plus, your recipes rock, thank you
God protect those that serve. Our flag flies on your backs. Stand proud, always.
All respect to vets
Vets get plenty of recognition in the USA. You make it sound like you aren't
Ditto from a recon medic
@burgerking220 You're OBVIOUSLY not a veteran or you'd know different.
I started an organic permaculture few years ago, next summer I will be planting beans all over the place for winter provisions. I never really ate beans before in my life, the first batch of beans I will be cooking, you will be in my thought Cowboy. I learned everything from you when it comes to beans, to a point where i'm totally obsessed by growing my own organic ones :) Thank you for everything you have teach us over the years.
Thank you for watching
Love 15 Bean Soup but interested to see what you do with them!! They are Great Beans!!
Smoked Turkey leg and breakfast sausage you will love it and wonder why you haven’t made them before.
My mother would only use these mixed beans for her ham & bean soup. She added barley too. Great memories of her hearty soup… I need to go find some in my new hometown of Pittsburgh.
@@chriscanfield8472 I will definitely try your recipes ! And as a Canadian I will add some maple syrup in there too. As for why I never ate beans, that's a fair question! Here in Québec, beans kinda have the reputation to not taste good and make you fart haha. So it was not tempting to try them.
Beans and corn bread can't beat it ❤
I love it when there’s close ups of your hands while you cook- those hands are the hands of an honest workin’ man that tell a story of the owner’s life experience- God bless
Got a pot on right now. Usually 3 days. Day 1 - simmer ham bones/smoked ham hocks/onion/carrot/celery/garlic for 8hrs, cool overnight. Day 2 - skim fat, reheat and strain veg and meat chunks out of liquid, remove meat from ham bones and hocks, rinse bean mix and add to hot soup, let sit until cool, fridge overnight, Day 3 - heat to simmer,add diced potatoes and smoked sausage, add ham flavor packet and simmer till taters are tender. Some of the beans break down and make a thick silky broth. Delicious!!!
Yes, we love Hurst Beans. I have some in the freezer now. I start mine in chicken broth, add potatoes, carrots, tomatoes, onions and ham chips. And cornbread! No better eating and so good for us.
This is the most wholesome man. Can’t always understand what he saying but you know in your heart it’s good!
This is perfect timing, Kent. We're about to get rain all day tomorrow and a great bean soup sounds fantastic. I'll make some jalapeno/cheddar cornbread to go with it and it's going to be a hit. The neighbors will love you. Thanks, Kent and Shannon. I loved your video with Uncle Roger. Looks like you got a few great tips on fried rice and you cowboyed him right up!
Hope you enjoy
Kateg7298, you must be in Texas, cause we’re gonna get soaked tomorrow! Beans will be awesome!
@@bobjohnson8169 Yes sir, I'm close to Galveston. Hope you all don't get too much rain tomorrow. I'm going to the store now for all the things I need. It's supposed to hit around midnight.
Great for these cold wet evenings in N.C. I like all beans. Blessings Kent Shannon and the pups
Yes Ma’am, we are in Kennedale in the DFW area. My daughter graduated from UTMB Galveston a few years ago, and I enjoyed the times I spent there. Buckle down and cook you up some hearty beans, and cornbread if you are able. Cowboy Kent sure does offer me lots of ideas! Best to you and your family! B
This video is perfectly timed. The cold weather is showing up, and a hearty soup and crust of bread is exactly what's needed! Thank you!
I really like bean soup and it doesn't get anymore better than this very delicious and Thanks Kent.🤠🇺🇲🇺🇲
And so easy
I like the Cajun Style. It's got an excellent recipe on the bag. I add smoked paprika and I use orange juice instead of, or along with the lemon. Sometimes, lime juice too if I want to use it up. I throw in [SPAM] baked luncheon meat as a substitute when I don't have ham. I keep some bacon grease in the freezer so I can use a little of that.
Made exactly this (Hurst 15 bean) with the spiral cut hambone from Thanksgiving. Left out the flavor packet since the ham had enough seasoning for the pot. Doubled up the diced tomatoes since that was what was in the can I had. Added a couple of handfuls of rice as well. Yum, Yum, Yum. Pair with some good bread/rolls and you are set.
Amen. Pork is what makes the soup!
Here is a similar way that I do it.
First I smoke a picnic ham for a few hours to give it some good smoke flavor.
Next I cut the meat off the ham, cun the meat into chunks and add the bone to a pot with carrots celery an onions and let that simmer for a few hours to create a stock.
Then I will strain the stock and add two packages of Hurst cajun 15 bean soup after rinsing the beans.
I add the flavor packet at the same time as the beans.
Let that simmer until the beans are soft.
Add the cut up hams chunks back to the soup.
Keep on the stove on low while eating over the next day or so. Once the beans start to turn to mush get out the stick blender and blend everything together for a great bean dip for chips. (Note if the blended beans are too thin add in can or two of pinto beans to thicken.)
I’ve had a bag of those beans in our pantry for a year. I was thinking the other day I needed to find a recipe for those. I now have it. Thanks Kent and Shan 😋
I actually have this going today!!
First I smoke a picnic ham for a few hours to give it some good smoke flavor.
Next I cut the meat off the ham, cun the meat into chunks and add the bone to a pot with carrots celery an onions and let that simmer for a few hours to create a stock.
Then I will strain the stock and add two packages of Hurst cajun 15 bean soup after rinsing the beans.
I add the flavor packet at the same time as the beans.
Let that simmer until the beans are soft.
Add the cut up hams chunks back to the soup.
Keep on the stove on low while eating over the next day or so. Once the beans start to turn to mush get out the stick blender and blend everything together for a great bean dip for chips. (Note if the blended beans are too thin add in can or two of pinto beans to thicken.)
You can store beans and rice (separately) in clean, dry 2 liter soda bottles under your bed. We buy 50 lbs bags for 20ish dollars at bulk stores and have under the beds stuffed. Beans and rice with a few veggies and/or with some canned chicken, beef or pork can sustain a family for months in a emergency situation...
There's a recipe on the back of the bag. (I've used these for years. So much better than single-bean soup!)
Quick version. Boil 20 minutes, dump water. No need to soak.Add stock or water, hambone, mirepoix. White rice will fill everybody up, cooked in a separate pot.Bob’s redmill has great soup mixes also. Thanks Kent and Shan y’all make me proud!
Try it this way.
First I smoke a picnic ham for a few hours to give it some good smoke flavor.
Next I cut the meat off the ham, cun the meat into chunks and add the bone to a pot with carrots celery an onions and let that simmer for a few hours to create a stock.
Then I will strain the stock and add two packages of Hurst cajun 15 bean soup after rinsing the beans.
I add the flavor packet at the same time as the beans.
Let that simmer until the beans are soft.
Add the cut up hams chunks back to the soup.
Keep on the stove on low while eating over the next day or so. Once the beans start to turn to mush get out the stick blender and blend everything together for a great bean dip for chips. (Note if the blended beans are too thin add in can or two of pinto beans to thicken.)
Nice. How long do you cook with the stock after dumping the water? or just simmer for an hour or so?
@@stevenm2699 two hours should be plenty
You two simply continue to amaze me how far you've come along in regards to overall production! The great high quality camera angles, cuts, and music additions are just spot on and really heighten the viewer experience!
We are now watching short TV episodes, and all your hard work behind the scenes is really popping for the big picture. Be proud!! I'm mashing that thumbs up all the time!!
That bowl with the cornbread and beans looks so good! Loved the cowboy story!
I made the Cajun 15 Bean Soup a week ago. They were so delicious. Someone gave me left over Easter ham and I ran right to the store for the Cajun 15 Bean Soup w/spices and it turned out great. I soak the beans for 12 hours and on the stove they go with the rest of the ingredients on the back of the bag. Nothing like coming home from work and heating up a bowl of these beans for a hot meal on a chilly spring day!
True American meal made from a real American 💯
*I like to do a Cowboy Kent dance everytime I see that you post! 🤠🤭*
It is a dancing day everyday
Couldn’t fill spoons full of diamonds,
Couldn’t fill spoons full of gold.
But just a spoonful of your precious beans,
Satisfy my soul.
I remember my dear mom cooking these bean's.Im 70 yo. So they've been a great product for many year's! My mom always added chorizo & fresh home cooked corn tortillas!! Such wonderful memories!! Thanks Kent and Shannon for another great video!!! God bless you all be safe!!!🙏🙏🙏
Your white labrador (at 3:52) looks just like my dog Niko did. Great dog, faithful and loving companion for 14 years. Lost him to cancer 6 years ago and I miss him greatly. Appreciate your dog while he is with you.
I love beans and that's the brand I always buy. Cute commercial at the end. Got a chuckle from Beag, he was watching you cook and the second you picked up that cutting board full of sausage he got up & made his way over. He's no one's fool.😁
Hi, kent i love beans, ❤️ love the wee clip u show off the man singing to wee chrilen
Growing up in a family of 7 we had a lot of beans. Still eat them today. When Gran paw butchered the old saying was they used everything but the squeal. So we had beans and snoot or beans and ears and sometime' s the ham bone. Always with onions and sweet cornbread. Brings back some good memories . Keep up the good work and as we say at our camp Merry Christmas from our camp to yours.
Merry Christmas to you
Love beans. My mama had 8 kids and a few step kids, so we ate a lot of em.. was fun watching.. God bless..
So good they are and God bless you
As a Brazilian, and Brazil being a country that loves his beans... This looks damn good.
Love them old adds. They made sense and were to the point
After Sugar Cream Pie and Tenderloins, Hurst's HamBeens are Indiana's third contribution to Hoosier Haute Cuisine. A Hoosier company providing the best beans you will ever eat!
Aaaghhh my favorite childhood meal
Need some beer batter bread to go with it
I love this Hurst beans mix! I always soak mine overnight in the refrigerator and add ham and smoked sausage.
Do you have to make sure no pebbles are in these?
@@StacysRevivalCreations I have been making these for years and I have never found any debris in them. I soak them and rinse them the next day no issues.
I have been cooking the Hurst Beans for MANY (50+) years! BEANS ARE THE BEST!! I usually add carrots and onions, then ham, bacon, sausage, or ham hock along with spices. While I do have a recipe I don't think I have EVER cooked them the same way twice and they are ALWAYS good! Corn bread is a necessity for sure. God bless you, Shannon and the pups!
I've never heard of that brand or noticed it in the stores in Phoenix, but I'll look for them now. FYI a Mexican friend of mine always adds a bottle of beer to his pot of beans (when making refried beans) and it works for fighting gas! Thanks a bunch!
Fry's has this brand
Ah, beans, the magical fruit.
Beans, beans, they're good for the heart....
I grew up eating this in my mexican american household. Always hot sinple and full of flavor. Keep it up cowboy we appreciate you using those mexican flavors.
I'm a big fan I grew up on those still using today almost 60 years God bless America military and veterans 🙏
15 bean soup is one of my favorites. Inexpensive, easy to make especially with a Crockpot, easy to mix and match with extras like cornbread or rice. Add some chicken bullion with the ham for extra flavor. A lot of fun to cook with, but yes it will make you gassy. My mom and stepdad says they don't like bean soup when I made it for them, then they cleared the bowls and wanted more.
I remember reading somewhere that soaking beans and lentils for a significant amount of time before cooking (time depending on the type), it can reduce the amount of gassing. I don't know if it is true, but might be worth looking into.
I love beans. They are a gift from heaven.
I use Hurst Beans a lot and that 15 bean soup is so versatile just by changing up the seasoning. You did your Mexican/south west flavored soup and I do a Tuscan flavor a lot. You can even add in any kind of meat you want or "not meat" products to keep it vegetarian. To keep it vegetarian for some of my vegetarian friends (I don't judge) I omit the seasoning packet and add in some vegetable soup bullion/stock and a little of that Liquid Smoke flavoring depending on what flavor I'm going for that day. Because you omitted the flavor packet you will need to add in those seasoning that are listed on the ingredient list on the back of the bag. I also add in some veggies (I squeeze them in any where I can and the guys don't even notice that they're in there) by dicing up and sautéing first carrots, celery, onion, bell peppers, or what ever you like in your soup.
Warning! Liquide Smoke is one of those products that a little goes a long way. You can go from tasting just a hint of smoke flavor to thinking that the house burnt down in just a few drops.
When I do "MY" Tuscan version I add in Italian sausage (mild, hot and sweet are available depending on your taste) and in addition to the fore mentioned veggies I also add in some zucchini, summer squash, crushed or petite cut tomatoes, a heaping table spoon of tomato paste (the stuff that comes in a squeezy tube works great for this so you don't have to open up a can and figure out what to do with the part you don't use) Italian seasonings, basil and a bay leaf.
The flavor packet does contain soy so if you, a family member or friend has issues with soy just omit the flavor packet and use a 50/50 combo of chicken and beef stock/bullion and a little of that smoke flavoring and adding in the seasonings listed on the ingredient list on the back of the bag.
It's your soup. Make it the way you want it.
Thank you for sharing!
Love Hursts 15 bean soup, I like to cook it with a picnic shoulder.
Just finished up some 15 bean soup for lunch that I made the other day. Of course it was just the pre-packed bag but I use my own spices and add some other ingredients to spice it up. Same goes with the cornbread I make with it. Delicious!
I'm going to get a bag o' those! Thanks, folks.
Hope you enjoy them my friend
We LOVE this soup! We have 3 bags in our kitchen pantry as we speak. Our local HEB grocery here in Texas has a 16 bean version that is really tasty, but Hurst is still our favorite. We add about a pound and half of seared, diced Ham and some diced tomatoes and peppers and various spices to taste and slow cook it in a crockpot. I’ll often add extra water and thicken it back up with potato starch to bulk up the soup’s “gravy”. Any time I make this I’ll always craft a batch of super moist homemade jalapeño & cheddar cheese cornbread baked in a cast iron skillet to go with it. Along with homemade beef & venison chili and New England clam chowder, this is on our list of favorite Fall comfort foods.
Beside the fact that this is the best, most wholesome and valuable channel on all of youtube. Your production is top notch, on par with any high budjet production.
Coincidentally, I just made this last night with a leftover hambone from Thanksgiving. Warm and hearty. I keep an embarrassing number of these in my pantry.
I have three gallon containers full lol
My grandfather always kept lots of dry bean 🫘 packs and would make beans with a ham bone in it and there was nothing better , Thanks Kent Rollins I always enjoy watching you cook
We thank you for taking time to watch
I usually use what's left of the spiral cut ham and boil bone and all. I chuck it in a pot and simmer it for like 20-30 minutes, and then I throw in the beans. And of I throw a few other ingredients in there of course. It's pretty good 😊
I by the ones with a seasoning packet in them. But I use the leftover ham to throw in there. I just pulled my pack out the pantry this morning!
Can we have more of Ken shopping? I think that would be pretty compelling to watch.
Oh Yeah, I Love Beans. Great Cowboy Cooking ! I am a fan now.
I'm a big fan of 15 bean soup! My technique: Put an lb of pan sausage and a large diced onion in the pot, stir while it cooks until the pan sausage is all crumbled up and the onion is turning translucent. Add the beans and hot water. When it starts to bubble, add a can of diced tomatoes, with chilies if you like. Simmer til it starts to thicken.
Here is my version
First I smoke a picnic ham for a few hours to give it some good smoke flavor.
Next I cut the meat off the ham, cun the meat into chunks and add the bone to a pot with carrots celery an onions and let that simmer for a few hours to create a stock.
Then I will strain the stock and add two packages of Hurst cajun 15 bean soup after rinsing the beans.
I add the flavor packet at the same time as the beans.
Let that simmer until the beans are soft.
Add the cut up hams chunks back to the soup.
Keep on the stove on low while eating over the next day or so. Once the beans start to turn to mush get out the stick blender and blend everything together for a great bean dip for chips. (Note if the blended beans are too thin add in can or two of pinto beans to thicken.)
@@kencramer1697 sounds good! Though the Cajun beans are too spicy for my wife. Here's one to try- use ox tails for the meat. I don't have a smoker, but I bet they'd be great
Blessings abound. Thank you for sharing this. Love hocks n beans. God bless
I love me some beans. Definitely be looking for Hurst beans
They are so good
@@CowboyKentRollins Yes Sir
One of my favs with crushed tomatoes, smoked sausage, and cornbread! Mmmm!
Soak in water with some baking soda added, no gas!
he always makes me hungry
Yep!!!
Mr. Kent, your videos are always entraining, and have my mouth watering through the whole video. However, being a Vet, former volunteer fireman, and retired LEO, it makes the hair stand up on the back of my neck, and I get cold chills when you tip your hat and salute us at the end of the video. I salute you Sir!
Great video .. Bean Soup .. is delicious.. great job Rollins family 🇨🇦
Thanks Bobby
Just made this for us and the neighbors. So good. Perfect for a cool rainy fall day.
Kent you legend! 🎉
Thank you. There is ALWAYS 5 bags of 15 bean soup in my house!!! God Bless and stay safe.
The goat has uploaded
15 bean is my go to!! When I soak my beans prior to cooking I add that seasoning pack so they soak up that flavor. I like to cook them in with leftover double smoked ham, chicken stock and I add some banana pepper rings with some of the juice to give it a lil tang!
Looks delicious
It was!
Looks like a filling and satisfying bean recipe. I did some recipe checking, the cowboy performer in this commercial is known as Peso Dollar, who has a son named Mark Dollar who performed with his father on some Hurst Beans commercials in the 1990s
This is actually very close to how my mama made beans. Though the meat we added was usually game meat, venison, goose or duck. And she also added squash.😊
I love your stories as much as your cooking. So glad to hear more of them.
Never heard of "HamBeens" even though I also live in Oklahoma, but I've definitely seen 15-bean mixes at the store. This looks and sounds delicious!
I made these yesterday with a pork jowl and I`m eating it tonight again because it is so good.I like pepper sauce and onions with mine.Thats spicy enough.
Yay new video
Been eating this wonderful product all my life(62)
!! With smoked bacon added and cheesy/honey corn muffins!!
This looks DELICIOUS! Maybe me and my mama can learn to make it as good as you!
How cool that you're learning how to cook! I'm sure that it will come out great. Mr. Kent does such great recipes that I use them almost every day.
I am sure you can
It’s really very easy. As long as you don’t keep the water or broth up you can’t go wrong.
Years ago my adult son and I were in two different states so we made it over the phone.
He really enjoys it. Since he was single he used an old square of tableware. He froze several of those containers and was so happy he could come home and heat it up. He likes to have flour tortillas with it.
@@louettesommers8594flour tortillas are always good with beans and also chili :) Corn tortillas, too!
@@rayvega3163 yes you are so right. We keep tortillas on hand. Thank God one of the makers make really pretty good flour tortillas so my daughter is soooo happy with them.
When I make pinto bean soup I put a yellow hot chili pepper in the bottom of my bowl, and sopping them up with flour tortillas. I usually have fried potatoes with them.
I haven’t ever met a bean that I didn’t like. Or a tortilla. 😋
I cook the hurst 15 bean and it is great. Excellent product. I use chicken stock with boneless chicken thigh and ham steak chunks. Great with cornbread.
Mr Rollins its always a pleasure watching you cooking! i wish that one day our paths could cross and we could cook together!
How i love These sprinkeld Potts and bowls... Cant find some here in Germany... Gooooood Video Kent & Shane... 🇺🇲❤️🇩🇪
Seeing Kent in a t-shirt is like seeing someone outside of work not in uniform lol
Love the vids
I do believe I enjoy your cowboy stories as much as your cowboy recipes keep up the good work may the LORD bless you
That 15 bean shuffle is what you do about 20 minutes after you eat them.
I'm a Canadian and my mom always told me to soak the beans overnight. I never knew it had to do with altitude! The snow has arrived and now my bean soup recipes will be coming out too! I so enjoyed this video ... thanks!
hi😊❤❤❤❤❤❤❤❤❤❤
All right Ken, you following me around the grocery store?? Last week I picked up fixing for some fried rice, this weekend I picked up a 15 bean soup bag. God bless you for all you do for spreading the word on American food in the traditional ways. Blessing to you and Shannon.
First
Thank you Kent for recognizing service men and women. Your channel is really good and I love those recipes.
I love Hurst bean soups. When I was a kid we had a lot of beans but it was always just one type per meal. When I discovered Hurst 15 bean soup I was amazed and have been eating them ever since.
Nothing better on a cold day, than walking in to a hot bowl of hearty soup, chili, or stew. Maybe a grilled cheese to dip into said soup, chili, or stew.
Beans are just good food. High in nutrients and protein. ^-^
Been using Hambeens since I was in my 20's. I'm 71 now and still rely on it. Best pot of beans you will ever eat! I like to put a package of stew meat into them for nice big chunks of beef. 😋
I met Peso Dollar a few times when I was a kid. We had a family friend that was good friends with him. I also have one or two of his albums that my dad gave me here somewhere. That was definitely a nice clip of him at the end. Thank you. I will have to get some soup beans now in his memory.
I have been eating this exact bean blend for over 45 years. I also really like their Cajun recipe. I used to take all day to slow-cook them, but all I can tell you is that pressure cooking them lets me whip out a hearty bean soup in about an hour from leftover spiral-cut hams that my family loves to get for holidays. I keep the hambones and chunk meat frozen solid for whenever I cook up a pot.
Never get tired of beans! Love them i do!
I made hurst 15 bean soup last week. I cook it in the crock pot.
My Dad (rest his soul) used to make bean soup. Kent you went beyond and yours sounds delicious. I’m gonna give bean soup another look. Thank you sir.
I delivered a Mason jar of Cortido to my mother this morning. I use Manzano and Jalapeno peppers.
I always wash em, and soak em over night in the fridge. Then wash em once more, fill the pot with hot tap water and start em cook'n. Way less cooking time. Love your show Kent and Shan.💯
I use this exact Hurts's Hambean's bag with my leftover bone in Ham after Christmas. Dad used them, Grandma used them, I use them and I'm sure my kids will too! I just throw them in the crock pot with the left overs and let it cook for 2 days. Every year it's a new flavor since the ham we use changes.
Here is how I do it.
First I smoke a picnic ham for a few hours to give it some good smoke flavor.
Next I cut the meat off the ham, cun the meat into chunks and add the bone to a pot with carrots celery an onions and let that simmer for a few hours to create a stock.
Then I will strain the stock and add two packages of Hurst cajun 15 bean soup after rinsing the beans.
I add the flavor packet at the same time as the beans.
Let that simmer until the beans are soft.
Add the cut up hams chunks back to the soup.
Keep on the stove on low while eating over the next day or so. Once the beans start to turn to mush get out the stick blender and blend everything together for a great bean dip for chips. (Note if the blended beans are too thin add in can or two of pinto beans to thicken.)
This Veteran thanks you and I am going to the store in the morning to see if I can get some of those beans! God bless you also!🇺🇲
bet you won't deny the antichrist or satan in the slightest
I started making this at home when I ran acrossed it at a local Cafe and it is amazing!
My favorite beans of all times.
Been eating this for 40 years. Married my wife and it became one of her favorites. I serve it with buttered rice. We cook it without the seasoning pack, just add sausage, chicken broth and our own seasoning.