Senate bean soup
This recipe needs advance preparation!
United States Senate: According to custom, bean soup must be available on the menu every day in the congressional dining areas. This tradition, which dates back to the early twentieth century, is said to be based on an edict by Senator Fred Dubois of Idaho (or in another version of the story, to Senator Knute Nelson of Minnesota). Fortunately the recipe and the specific type of bean is allowed to vary.
This recipe seems very basic, but is delicious and very easy to make. Give it a try.
- 1 lb dried navy beans
- 4 pints hot water
- ¾ lb smoked ham hocks
- 1 medium onion, peeled and chopped
- 1 tablespoon butter
- sea salt and freshly ground black pepper to taste
- Wash the beans in running water. Cover with cold water and leave to soak overnight. Rinse and drain
- Add the beans, 4 pints of water and the ham hocks to a pan and bring to the boil. Reduce and simmer, covered, for 3 hours. Stir now and them.
- Remove the ham hocks from the soup. Allow to cool. Dice the meat and return it to the soup.
- Sauté the onions in a separate pan for about 7 minutes. Add these to the soup. Return to the boil and season to taste with salt and pepper.
Serve with crust bread
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