![]() ![]() Now we are going to toss out the misconception that soaking beans “overnight” is the best method- I don’t know about you I don’t have time for an 8-hour soak of beans, why would I wait 8 hours or more to soak beans when I can have the recipe ready for 1 hour? Actually, why would you either? Chuck that notion out the window. I have some Andouille Sausage that’s begging to be added instead to other must-have ingredients. I don’t care very much for ham so much that it was the next ingredient to get tossed out of the basic recipe. I can use my own favorite Cajun seasoning also, there were not many goodies involved in this recipe it was super basic – I’ll fix that in an instant. The very first thing I decided to do was to get rid of that seasoning packet I was after the beans. I decided to make my purchase of Hurst’s® 15 Bean Soup for only $2.35 and grab the other ingredients necessary for making it suitable for my taste. ![]() The other day I was shopping at the market in the bean aisle for dried beans and came across a bag of Hurst’s® 15 Bean Soup next to the beans of course, I thought, hmm, technically it’s just dried beans with a seasoning packet– I flipped over the package and noticed a recipe on the back of the bag… I thought their method was a good baseline recipe however, changes needed to be made. 15 bean Cajun Soup is a delicious slightly spicy recipe that is almost effortless utilizing a fast cook method with Hurst’s® 15 Bean Soup, a homemade Roux, Andouille Sausage, onions, carrots, celery, minced garlic, diced tomatoes with chilies, hot sauce, and Cajun seasoning served over white rice.
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