15 Bean Soup – Cowboy Kent Rollins

SERVINGS8 to 10 https://youtu.be/U0_qfNUu6sc?si=lc8U71ILbqwMEyAZ
INGREDIENTS

 1 20 oz bag Hurst 15 bean soup

 3 guajillo peppers crushed
 2 garlic cloves minced
 5 thick-cut slices bacon cut into 1-inch pieces
 1 ½ tablespoons ancho chili powder
 1 ½ to 2 lbs Bratwurst Kielbasa, etc., cut into slices (Tom’s-Smoked Beef Sausage)
 4 to 5 tablespoons Hatch green chilis
INSTRUCTIONS
1. In a medium pot add the beans and cover with about 2 inches of water. Place over medium-
high heat.
2. Stir in the guajillo peppers, garlic and bacon. Cover and bring to a boil for 30 minutes.
3. Reduce heat to medium and add stir in the Seasoning packet, provided in the bean package.
Stir in the ancho chili powder and cover and cook for 15 to 20 minutes, stirring
occasionally. Be sure to add hot water, if needed while the beans are cooking so they aren’t
too dry.
4. Stir in the sausage and green chiles. Cover and continue to cook for an additional 1 to 1 ½
hours, or until the beans are tender.
5. Serve with cornbread, tortillas or crackers.
NOTES
Note: For higher elevations, you can soak the beans in cold water for 4 to 6 hours. Grab our
homemade Bratwurst recipe here: https://kentrollins.com/best-homemade-sausage/

Beans have always been a simple and delicious way to feed a lot of people. Today, we’re using Hurst’s
Hambeen 15 bean soup mix, adding some delicious homemade Mexican Bratwurst, and some dried chilies to
make a delicious bean soup that will taste even better the day after you make it!
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How to Cook a Pot of Beans
No matter what recipe you’re using, it’s always good to know how to prepare a pot of dried beans. Beans are
easily preserved and full of fiber. Even better, they take on the flavors that they’re cooked in. Every package
of beans that you buy will have instructions on the package and that’s usually where to start.
Tip: You can cover the beans while they simmer to shorten cooking time, but stir
regularly!
If you’re close to sea-level, you don’t need to soak beans before you cook them. Just keep them at a low boil
until the beans are tender. If you’re at a high elevation, soak the beans for about four hours (or overnight) in
cold water.
Tip: Keep a pot of simmering water nearby when making beans, so you can add water as
needed without shocking the beans.
Rinse the beans well and add to a large stock pot. Fill the pot with water, stopping when there is about 2
inches of water above the beans. Bring the pot to a boil. You’ll continue to check and stir the beans regularly,
adding water when the pot begins to get dry as needed.
Choose Ingredients with Flavor!
Traditionally, a pot of beans is cooked with some salt pork. I prefer to dice up about five slices of thick-cut
bacon. The bacon will provide lots of flavor and the saltiness that you want in a bean soup.
Tip: one pound of beans will feed about ten cowboys if you cook ’em right.
For extra seasoning, crush some dried guajillo chilies and garlic and add to the water. Let this boil for 30
minutes or so, until it looks and tastes like a nice broth.
Add the seasoning packet from the Hurst Hambeen’s package and ancho chili powder.
Tip: Ancho chili powder gives a nice smoky flavor with a touch of chocolate – it’s
really nice!
At this point, you’ll want to stir the beans regularly to avoid burning. It only takes one burnt bean to ruin the
whole pot! That’s true in cooking and in life, folks.
Tip: If you do burn a bean, put a spoonful of peanut butter in the pot. That’ll soak
up some of that burnt flavor.
Add the sliced sausage and roasted hatch chilies, and simmer for an hour and a half or until the beans are
tender. If the bean skins are split and they’re soft to the touch, they’re ready to eat.
Tip: You can use any type of sausage you prefer: Andouille, Kielbasa, Jalapeno
Cheddar, Venison, etc.

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