Authentic Senate Navy Bean Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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United States Senate Restaurant recipe. A smoked pork hock is used to flavor the beans while cooking and removed before serving. Salt and pepper to taste as desired or omit salt much for lower sodium content. It would be improved by adding some diced ham at the end, which would also the increase calorie count. Ingredients:
1900 g water, tap 8 cups |
456 g navy beans, dry 16 oz |
160 g onion, chopped 1 cup |
14 g butter, unsalted 1 tbsp |
Directions:
1. Notes: Soak beans for 10 hours and discard water. As needed, stir beans gently and infrequently while cooking to keep the skins intact.
2. Heat water over medium-high heat and add beans and smoked pork hock. Bring to boil and then simmer over low heat around 3 hours.
3. When beans are nearly ready, saute onions and butter over medium heat until lightly brown, about 10 minutes and add to soup.
4. Season with salt and pepper to taste before serving.
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