Ingredients

3 cups navy beans
12 oz Plumrose® bacon
2 yellow onions, finely diced
1/4 cup Karo® Dark corn syrup
2 tsp salt
1/4 tsp ground black pepper
1/4 tsp French's® Yellow mustard
2/3 cup Heinz® ketchup
2 Tbls Lea and Perrin® Worcestershire sauce
1/3 cup Domino® brown sugar
 
Preparation Instructions
Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 1/2 hours. Drain and reserve the liquid.  Preheat oven to 325 degrees F.  Next place the cooked beans in a 4 quart dish by placing a portion of the beans in the bottom of dish, and then layer them with bacon and chopped onion.  Combine Karo syrup, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar in a saucepan. Bring the mixture to a boil and then pour over beans. Next pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.  Bake for 3 1/2 hours in the preheated oven, until beans are tender. Remove the cover after 2 hours of cooking, and add more of the reserved liquid if beans are becoming to dry while baking in the oven.  Return beans to oven to complete baking.  Serve warm or cold, delicious either way. 



http://www.karosyrup.com/
http://www.leaperrins.com/
http://www.heinz.com/heinz.aspx
http://www.plumroseusa.com/index.php
http://www.dominosugar.com/Products.aspx

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Someone, somewhere declared January 6th, Bean Day.  Why I don't know, but it makes for a chance to share a nice hearty soup.  A good, hearty meal for the coldest of days.  Goes well with a thick chunk of Pumpernickel, or a wedge of cornbread.

Ingredients
1 pkg Hurst Beef 15 Bean Soup®
(contains these varieties 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, Black Bean.)
4 cups water
1/2 pound cooked and drained ground beef
2 14.5 oz cans Hunt's Diced Tomatoes w/Balsamic Vinegar, Basil, and oil®
1 cup chopped celery
1 med yellow onion, diced
1 med green bell pepper
1 clove of garlic
1 14.5 oz can of corn

Directions
     Rinse beans and place in med/large stock pot, add enough water to cover beans plus and additional 2-3 inches.  Soak for approximately 4 hours. Once beans have swollen and softened, rinse pot and beans completely. 
     Next place beans back in pot, add 4 cups water, canned tomatoes, garlic, green pepper, onion, and celery.  Cover and bring heat to medium.  Meanwhile, heat skillet with light amount of oil.  Using ground beef, pinch off grape size pieces of ground beef, form small balls and place in skillet to brown. Stir soup occassionally throughout cooking process. 
     When beef is thoroughly cooked and browned add to stock pot.  Simmer soup mixture for 1 1/2 to 2 hours longer and add corn to soup mixture 30 minutes prior to serving.

NK Hurst Bean Co
Hunts tomato products

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