A historic ham and bean soup recipe that's always on the Senate menu for a reason.
Course: dinner, lunch
Keywords:: beans, comfort food, easy, ham, patriotic, senate, soup
1pounddry navy beans
3/4poundsmoked ham hock
kosher salt, to taste (I do about 2 teaspoons)
fresh black pepper, to taste
Rinse the navy beans and pick over. Place beans into large pot with two quarts of cold water and the ham hock. Bring just to a boil, then lower to a simmer and cook for approximately three hours in a partially-covered pot, stirring occasionally, until the beans have fully softened.
Remove ham hocks and set aside to cool. Meanwhile, lightly brown the onion in butter and add to the soup. Pull meat from the ham hocks and return to soup. Stir. Before serving, bring to a boil and season with salt and pepper.
A recipe from Unpeeled. Copyright 2020. All rights reserved.