Ingredients: |
Ingredients: 1 ˝ pounds dried navy, great Northern, or pea beans, washed and sorted
4 quarts hot water
1 pound smoked ham hocks (or a meaty ham bone)
2 cups coarsely chopped yellow onion (about one extra-large)
2 tablespoons butter
1 tablespoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
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Directions: |
Directions:1. Place beans in colander and let hot tap water run over them 1 minute.
2. Dump beans into large heavy kettle, add hot water, and ham hocks (or ham bone), and bring to boiling. Adjust heat so water BARELY BUBBLES, cover, and simmer VERY SLOWLY until beans are mushy and meat falls from bones--2 1/2 to 3 hours. Check and stir beans from time to time, and if needed to keep water just below boiling, slide flame-tamer under kettle.
3. Remove ham from bones and cut into bite-sized pieces; discard bones. With potato masher, roughly mash beans in kettle (or use immersion blender--soup should be lumpy). Return ham to kettle. If soup seems thin, boil, uncovered, stirring frequently, about 10 minutes, or until slightly thickened.
4. Sauté onion in large heavy skillet in butter over moderate heat, stirring often, until richly browned, about 8 to 10 minutes.
5. Add browned onion to soup and cook, uncovered, stirring often, 10-15 minutes longer. Season to taste with salt and pepper. |
Personal
Notes: |
Personal
Notes: Great flavor, and not "just ham and beans". The blip before the recipe said, "The long, slow cook, with the water never at an active boil, is what gives this soup its "character".
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This recipe for Senate Bean Soup is from