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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 4 |
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I've been told that this recipe is a favorite in the Senate Building dining room where it's been served for years and years. All I know is it taste good. Ingredients:
1/2 ib. dried beans (marrow, navy, pea or great northern) |
water |
1 meaty smoked ham bone, split |
2 cloves garlic, minced or pressed |
2 small potatoes, cooked and mashed (no milk or butter) |
1 small onion, chopped |
2 stalks celery, chopped |
salt and black pepper to taste |
Directions:
1. Pick over beans. Wash thoroughly. Drain and soak overnight in large kettle with 5 quarts water. *
2. Next day, drain liquid and measure. Add enough water to make 2 quarts.
3. Add ham bone and garlic. Cover and bring to boil. Reduce heat and simmer 2 hrs.
4. Add potatoes, onion and celery. Simmer 1 hr. longer or until beans fall apart.
5. Remove bone. Cut up any meat into small pieces. Return to soup. Season to taste with salt and black pepper.
6. *Tips: If you do not wish to soak the beans overnight, place washed and picked over beans in a large kettle. Add 5 quarts water. Bring to a boil. Cover and boil 2 min. Turn heat off. Let stand 2 hrs. Proceed with step 2.
7. This soup tastes even better when reheated and it freezes well too.
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