Frequently Asked Questions

Starting in the fall of 2022, we began using a different type of machine to package some of our seasoning packets that are found inside HamBeens products. The outer packet looks slightly different, but the classic Hurst flavors are still the same! Click here to see a comparison.

All of our dry beans are completely non-GMO. A few of our seasoning packet flavors have small amounts of soy or a starch made from corn which could potentially come from GMO crops. For more information, CLICK HERE.

We primarily buy from United States growers and do get some varieties occasionally from our Canadian neighbors.

It is not recommended to store dried beans in the freezer. Over time, the beans would lose adequate moisture and be unfit for cooking. Dried beans should be stored in a cool, dry area. Some people put beans in an airtight plastic container or mason jar. This also reduces the chance of pest infestation.

Our BEST BY date is listed on all packages near the UPC code and is 30 months from original pack date. Long term storage must be done in a completely dry environment (could be in closable storage bin), and at typical "room temperature" (65-75 degrees).

Currently, none of our seasonings contain animal products. Therefore, you can use our entire line of products in vegetarian recipes with delicious results.

Dry beans go bad if they get wet (they'll grow into seeds) or become infested (they are produce and bugs do sometimes like them). When beans age, they lose moisture. The more moisture they lose, the harder they are to cook to tender. Our guideline is if you think the bag is over two years old, make sure the beans will cook to tender before you add the other ingredients.

This variety used to be called marrowfat beans. They were raised commercially and well distributed. We haven't heard any talk of or dealing in them for years, and assume they may be grown as an heirloom variety only and would be extremely hard to find because they are no longer grown commercially.

Please contact us with the varieties you are looking for. Sometimes we do sell bulk beans directly to consumers, prices varying upon product.

If the seasoning packet was not included inside the bag, contact us with your street address. Please hold on to your package and we will send a return envelope with your sample so we may record the date/code number for training purposes.

In the meantime, for extra flavor, our resident chef suggests using bouillon cubes (in the meat flavor you prefer). You can also use an equal amount of chicken or beef stock instead of water. A great way to add flavor is to add you favorite vegetable and/or herb and experiment. The options are endless! Reach out and let us know how it turns out!

There are no animal products in any of our seasonings.

Ingredients in the seasonings are listed on the packaging. Any seasoning that contains natural and/or artificial flavors are listed as such on the nutritional panel. We do not add harmful chemicals to our products.

A "Best By" date is listed on the back of every package. The date is 30 months from the day in which it was packaged. Dry beans and seasonings are shelf stable, and if kept under correct (dry) conditions, are non-perishable. However, after the BEST BY date, beans can become so dry it is difficult to rehydrate them, and seasonings begin to lose their flavors.

All of our bean products are gluten free. However, our production facility (as well as most of our supplier facilities) is not dedicated gluten free, there is a small risk of cross contamination. For more information, CLICK HERE.

Many of our seasonings contain a soy protein and are labeled if they do. We no longer package any pasta products. It is important to note that all of our products are packaged in the same facility and therefore have a small chance to come in contact with gluten during packaging.

HamBeens: There is no MSG added to any of our HamBeens® seasoning packets. However less than 2% of this element naturally occurs in the hydrolyzed soy protein included in most of our seasonings. Hydrolyzed soy protein is created by adding hydrochloric acid to soy beans, and heating. This breaks down the protein. Sodium hydroxide is then added to neutralize the acid. A natural byproduct of this process creates trace amounts of salt and glutamate. For a visual comparison: The amount, per serving, is so small that if you were to touch a pencil to paper and look at the dot created, it would still be smaller than that representation.

To sum up, MSG is not added to our products; however is a near negligible byproduct of hydrolyzed soy protein. If this is of concern to you, please feel free to leave out the seasoning packet and use your favorite herbs and spices.

No. There is no garlic in our ham seasoning. However, our production facility (as well as our supplier facilities) are not dedicated garlic free, so there is a small risk of cross contamination.

There are no potato starches in any of the NK Hurst Seasoning Blends.

No, there are no nut products used in our seasonings. Our beans also do not come in contact with nuts at any time during harvest or packaging.

Try this recipe: Slow Cooker 15 BEAN SOUP®.

Absolutely. This is a product that freezes and keeps very well. You can fill Tupperware or freezer quality plastic bags and freeze them. It is best to use the leftovers within six months.

Definitely, and the options are endless. Reach out and let us know how it turns out!

Because of the elevation, the beans will take longer to cook. While we can’t tell you how much longer, covering the beans with a lid while cooking will help keep in moisture.

Our recipe results in a more "hearty" or thick soup. If you prefer more liquid, feel free to add a little more water. You may also wish to cover your soup with a lid when you reach desired thickness. Cooking without the lid (as recommended) helps to thicken the soup.

The type of sausage that you use in the recipe is entirely up to you. Some people use a pound of "hot" bulk sausage to give it that little extra kick. Others use smoked sausage links that come in a long rope. Slice and brown your chosen sausage with onion and garlic for added flavor.

Adding 1 tablespoon of butter or salad oil for each cup of beans will help keep down the foam. You do not need to skim the foam off as it will cook its way into the beans.

People have asked in the past if we add the lemon to reduce the negative side effects (eliminate or reduce gas), but that is not the case. We recommend adding the lemon to enhance the flavor of the broth and to make the flavor more complex.

We recommend adding the seasoning packet towards the end of cooking to get the most flavor in your final dish. If you would like to add earlier that is not a problem, but the seasoning flavor may not be as strong after cooking for several hours.

Over the years, we have always recommended to soak our beans prior to cooking. However, this is not absolutely necessary and on our Slow Cooker items we do not include soaking in the instructions on the package. Soaking is simply a way of beginning to rehydrate the dry beans and can also be done simply by cooking the beans with enough water/broth in the recipe. Remember that acidic ingredients like tomatoes and lemon juice should be added after the beans are already tender. This is especially true if you do not soak the beans prior to cooking.

No, if anything it shows the beans are not old. Beans that "wrinkle" are simply absorbing water.

If you are going to soak the beans for more than 8 hours, you should place them in the refrigerator. Leaving them out can result in mold growing in the water and you would notice a very strong, sour odor. Do not use the beans if this occurs.

There are many ways to soak beans:

HOT SOAK: The Hot Soak is the recommended method for soaking beans, as it reduces actual cooking time and produces consistently tender beans.

1. Place beans in a large pot and add 10 cups of water for every 2 cups of beans.
2. Heat to boiling and boil for an additional 2 to 3 minutes.
3. Remove beans from heat, cover and let stand for 4 to 24 hours.
4. Drain beans and discard soak water.
5. Rinse beans with fresh, cool water.

TRADITIONAL SOAK

1. Pour cold water over the beans to cover.
2. Soak beans for 8 hours, or overnight (in the refrigerator).
3. Drain beans and discard soak water. Cold water starts the rehydration process slowly so beans will appear wrinkled after soaking.
4. Rinse beans with fresh, cool water.

QUICK SOAK

1. Place beans in a large pot and add 6 cups of water for every 2 cups of beans.
2. Bring to boil and boil for an additional 2 to 3 minutes.
3. Remove beans from heat, cover and let stand for 1 hour.
4. Drain beans and discard soak water.
5. Rinse beans with fresh, cool water.

MICROWAVE SOAK

1. Place beans in a large microwaveable dish and add 3 cups of water for every 1 cup of dry beans.
2. Cover and microwave on HIGH for 15 minutes or until boiling.
3. Remove from microwave and let stand for 1 hour.
4. Drain beans and discard soak water.
5. Rinse beans with fresh, cool water.

Please visit our Store Locator to locate stores nearest you!

Yes! We did own the Ham & Beans Junction on 38th and Monon, near the fairgrounds for a few years. Unfortunately, it is no longer in operation and we do not currently have plans to re-open or start a new restaurant.

We are not able to offer tours of our facility at this time.

You may order many Hurst's products directly from us by visiting www.hurstbeans.com/store. All seasoned bean products are sold in 3 packs, and un-seasoned "plain" beans by full 24 pack cases (1lb. packages).

N.K. Hurst Company is located at 10505 Bennett Parkway, Suite 100, Zionsville, Indiana 46077.