Hurst’s Hambeens Cajun 15 Bean Soup

You
Will Need: 1-2 lbs. of regular or mild Italian sausage, 1 large onion,
chopped, 1 – 14.5 oz. can diced tomatoes, juice of 1 lemon, 1-2 cloves
garlic, minced, Ham or Polish sausage may be substituted for Italian
sausage, but omit browning in skillet. Traditional Method: Soaking:
Place beans in a large pot, cover with 2 quarts of water. Allow beans to
soak overnight, or at least 8 hours. 1. After soaking, drain water, add
2 quarts of water. 2. Bring beans to boil, reduce heat and simmer
uncovered for 2-1/2 hours. 3. In a skillet, saute onion, garlic and
sausage until sausage is browned. 4. Drain excess grease and add
contents to beans along with tomatoes, lemon juice and Cajun flavor
packet. Simmer another 30 minutes. Salt and pepper to taste. Yield:
approximately 3 quarts. Serves 14-16. Quickcook Method: 1. Place rinsed
beans in a pot with 3 quarts of water. 2. Bring to a rapid boil. Reduce
heat, cover and continue boiling 60-70 minutes. Stir occasionally to
prevent sticking. 3. After 60 minutes, add sauteed ingredients along
with tomatoes, lemon juice, and Cajun flavor packet. If using ham or
polish sausage, add at this time. Simmer for 30-45 minutes. Salt and
pepper to taste. Note: Dry beans are a raw agricultural product.
Although we carefully clean these beans, stones and debris may be
present. Sort and rinse beans prior to cooking. Depending on water
hardness, cooking time may need to be increased.