Senate Bean Soup

Name: Senate Bean Soup
Total time: 9000 s
Yield: 8 servings
Cuisine: American
Ingredients: 1 pound Navy or Great Northern Beans, soaked 24 hours; 1 pound diced, water added, Ham; 1 smoked hock; 3 carrots thick slice; 2 onions diced; 2 stalks celery thin slice; 1 peeled and large dice potato; Water to cover

Devilsnew @borkaborka51

Knockemstiff, Ohio

This is a much treasured staple and dish at The American Capitol Building. Championed and tradition in the Senate and House Cafeterias. It's law.

Devilsnew @borkaborka51

Knockemstiff, Ohio

This is a much treasured staple and dish at The American Capitol Building. Championed and tradition in the Senate and House Cafeterias. It's law.

Saved

Ingredients

2 hrs. 30 mins

8 servings

1 poundNavy or Great Northern Beans, soaked 24 hours
1 pounddiced, water added, Ham
1smoked hock
3carrots thick slice
2onions diced
2 stalkscelery thin slice
1peeled and large dice potato
Water to cover

Saved

Steps

2 hrs. 30 mins

1

Let the white beans soak overnight and rehydrate.
2

Chop the mire poix (celery, onions, carrots) and pack overnight.
3

The next day, drain the beans. Add all ingredients to a large Soup pot, cover with water to the top of your soup pot, bring to a boil and lower to a moderate simmer for a couple of hours.
4

Stir the pot often, and smash the tender beans with a slotted spoon, develop the "white" viscosity and body in your bean soup. Remove the hock after an hour in a half, clean and slice and dice the scant meat from the joint, add back the meat. Discard the cartilage, bone, and skin. Or give it to the critters. It has given up the smoky ghost. Also, boil your beans down uncovered, between the amount of water that is sucked up by the beans, and evaporated by boiling,the bean soup should be thicker,
5

Serve with French's Mustard, Salt and Pepper, and Cornbread with butter and honey.