Finally found a website for the beans I use, with their recipe: http://www.hurstbeans.com/
Hurst’s HamBeens® Original 15 Bean Soup®
You Will Need:
1 lb. of ham, ham hocks, or smoked sausage
1 cup onion, chopped
1 15 oz. can stewed or diced tomatoes
1 tsp. chili powder
Juice of 1 lemon
1-2 cloves garlic, minced
Traditional Cooking Method:
Soaking: Place beans in a large pot, cover with 2 quarts of water. Allow beans to soak overnight, or at least 8 hours.
After soaking, drain water, add 2 quarts of water and meat. Bring beans to boil, reduce heat and simmer uncovered for 2 ½ hours. After simmering, add onion, tomatoes, chili powder, lemon and garlic. Simmer for another 30 minutes. Add contents of ham packet 1 to 2 minutes before cooking is completed. Salt and pepper to taste.
Yield: approximately 3 quarts. Serves 14-16
Place rinsed beans in a pot with 3 quarts of water. Bring to a rapid boil. Reduce heat, cover and continue boiling 60-70 minutes. Stir occasionally to prevent sticking. After 60 minutes, add ingredients. Simmer for 30-45 minutes. Add contents of flavor packet 1 to 2 minutes before cooking is completed. 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.
©2009 N.K. Hurst Company