Although it was a Harry Truman favorite, many presidents grew up on this staple. For the home cook, it’s a cinch. A couple ingredients, a slow simmer, and – voila – soup.
Senate Bean Soup
Makes 8 servings
2 pounds white navy beans
1 1/2 pounds smoked ham hocks (or turkey wings, or sausage)
1 large onion, chopped
3 tablespoons unsalted butter
Salt and pepper to taste
Prepare beans: Wash beans and run through hot water until beans are white again.
Make soup: Put beans on fire with four quarts of water and bring to a simmer. Add smoked ham hocks; boil slowly, approximately three hours in a covered pot, until beans are cooked. Fish out meat chunks; chop lean meat pieces and return them to the pot.
Finish the soup: Fry one chopped onion in butter, and when it is light brown, put it in bean soup. Taste and season soup with salt and pepper, then serve. Do not add the salt until ready to serve.
Serving: Serve hot.
Source: Adapted recipe from the U.S. Senate Dining Room.
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