image: pixmac.com
As our illustrious politicians reconevene on Capitol Hill, we can only hope that they will consume copious amounts of this daily menu item. Perhaps it will cause the expulsion of all that hot air from the other end!
1 pound dry white beans, soaked overnight
1 meaty ham bone or 2 ham hocks3 quarts water
3 onions, finely chopped
3 cloves garlic , finely chopped
4 stalks celery with leaves, finely chopped
1/4 cup parsley, finely chopped
1 cup mashed potatoes
salt & pepper, to taste
Garnishes: chopped green onions and chives presented in separate bowls
1. Strain the water from the soaked beans and place them in a large kettle with 3 quarts of fresh water and the ham bone or ham hocks. Bring to a boil, then reduce heat and simmer for 2 hours.
2. Stir the chopped vegetables, herbs and mashed potatoes into the kettle and cook over low heat for another hour--until the beans are nicely tender.
3. Remove the bones from the pot--cut off the meat into small bits and return the meat to the pot, discarding the bones.
4. Heat through, ladle into soup bowls and serve with garnishes to
the side.
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Brassawe
Abbott the Absolute
Drewonimo
julie Kiernan
Smithery
L in the Southeast
Salon.com
Comments
Thanks Mothership
2 pieces of ham shank, chopped onion and carrots, celery seed (didn't have celery on hand), a pound of navy beans, and water to the fill line in my pressure cooker.
Cook for about 90 minutes. With the pressure cooker there's no need for a pre-soak. There's no need for potatoes or any other thickener - I usually have to add more water after cooking to gt enough broth.
Bake a skillet of cornbread during the last half hour and serve the beans over steaming hot split open cornbread.
This is the original recipe that is sill being served by the Senate kitchen..I boost the flavor with onion, a touch of garlic, carrots and celery, myself...it's the mashed potatoes, as a thickening agent, that makes it special.
But uh, gawd, you just made me really hungry for ham and bean soup.
Think I'd better go get some food.