Senate Bean Soup
Up on Capitol Hill they serve up pots full of Senate Bean Soup every day in the Senate dining room. The concoction of navy beans, onions and ham hocks, and in an alternate recipe, the addition of celery, parsley and garlic, has been served up every day in the Senate dining room for about as long as the legislative body has existed.
Ingredients
- 1 lb navy beans soaked overnight, drained (subs cannellini or any white bean)
- 1 ham hock smoked
- 1 tbsp unsalted butter
- 1 yellow onion small, finely chopped
- Kosher salt to taste
- black pepper freshly ground, to taste
Instructions
- Bring beans, ham hock, and 8 cups water to a boil in a 6-qt. Dutch oven over medium-high heat; reduce heat to medium-low, and cook until beans are tender, about 1 hour.
- Meanwhile, heat butter in a 10" skillet over medium heat. Add onion, and cook, stirring, until soft, about 5 minutes. Transfer to pot with beans, reduce heat to low to keep warm.
- Remove ham hock, let cool slightly, and then remove meat, discarding bone, skin, and excess fat; finely chop meat and add back to soup. Lightly mash some of the beans in the pot to create a thick, creamy texture; season with salt and pepper.
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