If you love beans, Hambeens
soup is the way to go!
Vegetables are chopped!
Add the carrots, onions, and celery to the broth.
Added the chicken and let it crock!
This is what you call a man's soup!
If you have a man in the house, chances are he loves beans. Any way you cook them, he goes crazy. And, we're on quite the chicken kick in my house too, so what could be better than a chicken and bean stew? This bean stew has 15 kinds of beans: Northern, Pinto, Large Lima, Blackeye, Garbanzo, Baby Lima, Green Split, Kidney, Cranberry, Small White, Pink, Small Red, Yellow Split, Lentil, Navy, White Kidney, and Black Beans!!! Can you say Bean Overload?? This soup is every man's dream.
Here's what you will need:
Hurst Hambeens 15 bean soup
4-6 boneless skinless chicken breasts.
A bunch of celery
A bag of baby carrots
A bunch of green or white onions
Cayenne Pepper (optional)
Two boxes or large cans of chicken stock (Or substitute in about 5-7 chicken bullion cubes).
First, rinse and separate the beans to make sure there aren't any rocks or anything "extra" in your beans. If you don't have Hurst Hambeens 15 bean soup, you can use any kind of beans. Put the beans and the chicken stock in the crock pot. If you don't have chicken stock, you can use chicken bullion cubes and water. The crock pot should be filled up about halfway.
Next, spice the stew. I usually add a few Tbsp. of Cajun seasoning and 1/2 tsp. of cayenne pepper. If you don't like your stew spicy, do not add the cayenne pepper!!!!
Then, cube the chicken pieces and add them to the stew. Chop the carrots in half and add them to the stew, then cut the celery into 1/2 inch thick pieces
and add them too. Chop the green onions the same way and add these to the very top.
Since beans expand, make sure there is at least an inch of room at the top of the crock pot so it won't overflow. If you like your stew salty, add a little salt too! Sometimes, I even put a sprinkle of pepper on top too!
One great thing about this stew is that really anything tastes good in it and you can easily customize it to fit your tastes. I've added potatoes before, and random veggies I had in the garden or leftover from other recipes. One thing I like to do to add a little "surprise" is to mince up a few jalapenos and throw them in there.
Cook on high for about 5-6 hours. If it's done, the biggest white beans should be soft. Stir when it's done to mix everything up! This yields about 15 bowls of soup.
If you have a ton of extra peppers like I do this year, you will Love this recipe!!!
Here's what you will need:
Jalapenos and/or banana peppers
Package of cream cheese
Package of shredded parmesan
Package of Italian sausage
Small container of sour cream
Package of dry ranch
A Pan (or two)
Pick (or purchase) some jalapeno or banana peppers.For this particular time I picked 22 jalapeno peppers and 13 banana peppers.
Next, cut them in half and de-seeded them. Be sure to wear gloves if you are dealing with jalapenos.
Then, mix together the stuffing:
One package of cream cheese
One roll of sausage (cooked)
One package of shredded paremsan cheese
Spray a little cooking spray on the pan and wipe it off with a paper towel. Then, time to start stuffing!! The stuffing mixture is sticky, so I usually get a little cooking oil on my fingers so it slides off my fingers in to the peppers.
Put them in the oven on 375 for 20 minutes or 350 for 25 minutes (depending on your oven). While they are cooking, mix the dry ranch packet in the sour cream container
to make the dip for the peppers.
When they are done, dip and enjoy!!! I hope everyone loves this recipe as much as my family and I do!