Brits Discover American 15 Bean Soup - What's HAMBEENS CAJUN 15 BEAN SOUP?

I've got a little helper. This is my whisk. And this is my whisk. First, hand beans. Cajun 15 bean soup. I've never heard of this. No, but we were sent the beans by Joey, a good friend of the channel. So we thought we'd make it today, because I know how you guys love your beans, and we probably only have them as baked beans. And on toast. But we're not on toast. We're going to use the cornbread mix, the jalapeno cornbread mix that we've been sent by famous Daves. Okay, with any important bean recipe, I believe you need to soak the beans first. So we have done that, because these beans are dry. So overnight, we have soaked them in eight cups of water. Now we just need to drain them, ready to boil. So these were all quite dried. See, they've puffed up quite a lot. These are very, very different to our baked beans. We do have other beans over here. We do have like, broad beans, we have kidney beans, we have pinto beans, but we don't have them like you have them as often, dried and you make your own kind of beans. We're used to them being in the tin. Now, the recipe we're following is from the back of the packet, and it doesn't say anything about rinsing the beans, but I kind of want to rinse them but I don't know if I should. So let us know, do you usually rinse beans or soak them enough? Okay, we've got to bring these beans to a boil and then leave them to simmer for about an hour and a half to two hours. It does say that you can do this in the slow cooker as well, but I couldn't see on the back of the packet how long you do it in the slow cooker, so we're just going to do it on the hob in our trusty little dutch oven. Okay, so in with four cups of water and then the other four, just make that eight. Pop that on and bring it to a boil. Okay, these bad boys are simmering. Now for some jalapeno, or jalapeno cornbread. Is it not jalapeno? I always say jalapeno. No, I think it's jalapeno. Is it? Is it peno or pino? Peno. Anywho, back to the video. This was given to us by the lovely and amazing Linda. Thank you so much, Linda. We also enjoyed the German chocolate cake ingredients that you sent us, so bloody love you. Okay, right, what's up first? An egg. Ah, bloody hell. It's like a standing joke now, you and the egg, isn't it? What came first, Mr Rachel the egg? I want to say a special thank you to all those many people that have been commenting, giving us some tips, mainly me, how to crack an egg. We only wanted the yolk. So as you know, we're going to be using this jalapeno cornbread mix from Famous Dave's. Let us know, do you like this brand of cornbread, or have you got another favourite? Okay, next up, a third of a cup of milk, and a third of a cup of water. I've got a little helper. Don't you? This is my whisk. And the next whisk is my whisk. What are we doing, guys? Beans. Beans, we are doing beans. Yeah. There's no flies on there, is there? Am I allowed to come back now? No. Should this be Alana H and Friends? Yeah? Daddy, I got all the eggs mixed together. Yes. What's the first thing you do? I think the first thing you guys should do is like the video, because that is pretty cool. I think I've been made redundant, but yes, if you think that's good, like the video. Daddy, I'm going to mix it this time. Can Daddy mix it? No. Stir with a fork. Now today we're going to be using an 8x8 pan, because it does say that on the recipe, but I bet a lot of you are going to be shouting at the TV, use a skillet, which we have made cornbread in a skillet before, and we will go back to using the skillet, but we're just following the recipe today. Like so many of our videos, we normally 99.9% of the time, we follow a recipe, so if it's different to how you do things, please don't shoot us down. We're not trying to recreate your dishes and put a British twist on it. We are literally following an American recipe. This is going in the oven between 23 and 26 minutes at 400 degrees Fahrenheit. That's pretty hot, isn't it? Right, now back to those beans. We need to get on with the ham and the onions to go into this, so in here I've got one large chopped onion and I've got two cloves of minced garlic. We've also got some lovely ham left over from our dinner last night. Now it didn't say to chop it, but I'm assuming we need to chop this. So I've chopped it up and I'm popping that in as well. The recipe does say to brown the sausage or the meat or the ham that you're using, but this ham is already cooked, so we're just going to brown it up as nicely as we can and make sure it's nice and warm and heated through. It does smell lovely with the garlic, the onion and the ham, I've got to say. I think we're about ready to get the sausage and the onions in with the beans. So it does say to drain off any excess grease from the sausages but I don't really think there is that much to worry about. Okay, this is a soup so we now need to add a tin of chopped tomato, so this is 14 and a half ounces. We have got the juice of one lemon and finally we've got the Hearst Ham Beans Cajun spice. Okay, we'll give this a stir and then we've got to let it simmer for another 30 minutes and then it's going to be ready to serve. Cornbread should be ready so let's take a peek. Looks like cornbread to me. We're just going to let this cool for one or two minutes before the beans are ready and we're ready to do the all-important taste test. Taste test time! I want to be doing a happy dance today, I just can't be bothered. A lot of you will know Miss Sage is pregnant she's not being lazy or in any way but she's got a little baby, little baby girl in there. And this looks like it's right up my street so that's why I'm excited, I love the Cajun flavours that I've tried so far I love beans and I love ham so you know, what's not to love? Well, maybe later on when I've had a few beans and I'm a bit trumpy. Oh yeah, Joey did say that in sending these beans over he said I do apologise in advance. Okay, one thing we haven't done yet is seasoned it with salt and pepper so we thought we'd try it first, see what the flavours are like and then add salt and pepper to our own taste. That's good. Yeah. A little bit of salt and pepper for me I think. Okay. Oh, we've got a load. For me, I don't think it needs salt and pepper. Do you know what, I think my taste buds have massively changed since being pregnant and there's foods that I didn't think I would like that I have enjoyed. It's got that whole Cajun feel to it, hasn't it? The salt I'm getting has hit me from the ham. Could it do with some more? It's certainly not going to ruin it if I add more salt. I think it's fine I'm not normally a bean person because like my chilli I don't like beans in my chilli. Now that's going to cause a bit of a debate because do you have beans or do you not have beans in your chilli? Let us know in the comments below. I love beans, this is good. What you said, the flavour, you've got that Cajun flavour which I think is going to build and build I can't taste any lemon which I'm surprised about but all the different beans, I'm loving that. 15 beans, this is one to get you 15 a day. Lots of fibre. I'm really liking it, just a little baby girl liking it. She's not really participating yet, it usually has to take a little bit of time to get from here down to here and then she's like, oh, that's nice. Now one thing we do need to try is this jalapeno cornbread. Oh, look at that, melt some butter on top, it's actually still quite hot. So it should be a bit spicy as well. Yes. I didn't want to taste this straight away because I wanted to taste the flavour of the 15 beans soup, which sounds really silly to say 15 beans doesn't it? Before I taste this bad boy. Now it does look, oh look at that melty butter, it does look the consistency of cornbread that we've had so far. Let's give it a whirl. Oh, mmm. The jalapenos are building now. What I really like about cornbread, it's something that the first time I had it I wasn't really sure of it but the more I've had it the more I like it. I like that sweetness that you get to cornbread. I've got a bit too much butter in mine. I think you do have a bit too much butter there. Would you dip that in the soup? Well. I'm all for dipping. This is going to be my next thing. You try it first. You can really smell the jalapenos on that, can't you? Mmm. It's good isn't it? It's good with butter. Now I did hear a lot of you have cornbread with beans so I was just like, this is a bean soup. I was kind of thinking like this, layering it on, I don't know if that's the thing to do. I kind of think it'd be better if I sat down and maybe even had a knife and fork. Ooh. Good? Really good. I might need to do a bite in a bite. Like a chaser. Chaser? A bean chaser. Oh it's a nice little spice to that. It's kicking in isn't it? You'll have to let us know. Are these two meant to be paired together? Because we just thought the pairing would go quite well. I think the cornbread and the beans but I'm not sure about the jalapeno cornbread with the Cajun 15 bean soup. That's a winner for me. So I've got my cornbread mixed up into my beans so I'm going to have a little go at this. That is also really good. When you have it like that, you get a different sweetness that's kicking in with everything together. Right, marks out of ten. A nine and a half. I'm going to go nine. Are you? If you did enjoy this video don't forget to like, subscribe, all that good stuff. It means so so so very much to us and all that leaves this little British family to stay is. Take care. God bless. And see you all in the next video. Music