Hurst’s makes a couple of dry-bean combinations, and this one is from the bag of the the 15-bean mixture. That peculiar way of writing “ham beans” denotes that there is a ham-flavor seasoning packet. Being that there is some kind of smoked meat in the recipe, the packet should be superfluous. But try it – it is a good seasoning for the soup. You could use any kind of bean in this and it will be good.
1 pound ham, ham hocks, or smoked sausage
1 cup chopped onion
1 can (15 ounces) stewed tomatoes or diced tomatoes
1 teaspoon chili powder
juice of 1 lemon
2 cloves garlic, minced
1 pound bag dried beans, soaked
- Drain pre-soaked beans; add meat and 2 quarts water.
- Bring beans to a boil; reduce heat and simmer uncovered, 2 ½ hours.
- After simmering, add onion, tomatoes, chili powder, lemon, and garlic. Simmer 30 min. more.
- Add contents of ham-flavor packet 1 – 2 min. before cooking ends. Add salt and pepper to taste.
Yield: 3 quarts. Serves 14 – 16
Recipes out of the Blond Box 