Then one year Daddy came home from the grocery store with these beans. We’d always just used dried butter beans so we were a little taken aback at Daddy stepping outside the box and coming home with a 15-bean mix, much less a Cajun variety!
I don’t know how y’all are at your house, but the way I grew up, you just don’t go screwing around with tried-and-true recipes like ham and beans!
I wanted my butter beans.
With diced onion.
So Daddy cooked them (the same way we usually do, not by the recipe on the back of the bag) and we fell in love. Like, really fell in love. And to this day, we don’t use anything else!
I wanted to make these for y’all before Christmas so you could have the recipe to use with your leftover ham but I didn’t want to cook a whole ham just to get to the bone so I called Mama to see if she had a ham bone in the freezer. She told me she didn’t but that I could get one at Honey Baked Ham. I didn’t even know you could do that! For seven bucks they gave me a bone with a TON of meat on it. I just rinsed it under hot water to get all that sugar off and plopped it in a pot with my beans and some water and a few hours later I had this GLORIOUS pot of beans!
If you can’t find Hurst’s Cajun 15 Bean Soup in your local grocery store, ask for it! My grocery store now carries all sorts of products they didn’t have before simply because I asked for them. Just ask the cashier who to talk to to request a product and s/he will point you in the right direction. My store has a list at the Customer Service desk where they notate products their customers' request.
Cajun Ham & Beans
1 20-oz. bag Hurst’s Cajun 15 Bean Soup
7 cups water (see note)
1/2 teaspoon garlic powder
1 ham bone
2 cups chopped ham (optional)
Combine beans (with included seasoning packet), water, garlic powder and ham bone in a large pot or Dutch oven. Heat over medium-high heat until simmering. Once simmering, cover pot then reduce heat to low and simmer for 4 hours.
Remove ham bone and allow to cool a bit (so you can handle it without burning your fingerprints off). Using a knife, fork or your fingers, pull all the meat off the bone then add it back to the beans. If using additional chopped ham, add it to the pot as well.
Continue cooking beans for 2-3 more hours or until beans are tender. Add salt to taste if necessary.
Enjoy this as a soup or serve over white rice.
- This can finish a little on the salty side depending on how much ham you use which is why we always serve it over plain white rice.
- If your ham bone doesn’t have a lot of meat on it, you may need to add a little salt but don’t add it until the end because the beans will draw salt from the ham bone as they cook together.
- If you’d like to serve this as a soup (and not over rice), use 8 cups of water. You can add more to reach your desired consistency but I’d start with 8 cups and see how it goes.
- Yes, you can cook this in a crock pot! Cook the same way replacing the first 4 hours on the stove with 5-6 hours on high in the crock pot.
- If you can’t find Hurst's Cajun 15 Bean Soup in your market, please ask your grocer for them. Until then, you can order them online :)
The development of this recipe was sponsored by Hurst's Beans. As always, all opinions are my own.