This recipe is sponsored by Bush’s Beans.
I know it is black eyed peas that are supposed to bring you good luck in the new year if you eat them, but I just can’t seem to get into that. I’ve never been the biggest fan of black eyed peas (love the band, not so much the food). So each year on the New Year, I choose to pretend beans, like kidney beans or black beans, have the same kind of “luck” power. And as luck would have it, there are some really tasty recipes out there featuring one of my favorite foods… beans!
I’ve shared a lot of bean recipes on Dine & Dish over the past several years, and unexpectedly, this Bean and Cheese Soup recipe from the Bush’s Beans website has shot up to be one of my favorites, yet. I say unexpectedly because I was surprised by how flavorful and delicious this recipe is, considering it is so easy to make.
I think I may be onto something with this whole beans for good luck in the New Year thing because I feel like I have some of the best luck in the world and am incredibly blessed. If you want to try out my “beans for luck” theory, I suggest starting with this Bean and Cheese Soup recipe. It’s easy enough and oh so good!
I hope you all have the happiest New Year yet!
- 2 (16 ounce) cans BUSH’S® Kidney Beans, drained
- 2 medium onions, diced
- 2 Russet potatoes, peeled and finely diced
- ½ teaspoon garlic powder
- 2 cloves garlic, chopped
- 2 teaspoons ground cumin
- ½ teaspoon white or black pepper
- 6½ cups vegetable or chicken stock
- 1 cup heavy cream
- 2 cups shredded Colby cheese
- Combine all ingredients except cheese in slow cooker.
- Cover and cook 4-5 hours on low.
- Before serving, stir in cheese. Cover and cook an additional 10 minutes or until cheese is melted.
Disclosure: I’m proud to be a compensated brand ambassador for Bush’s Beans. All opinions expressed are my own.