Griff's Kitchen

Ingredients

2 lbs. Navy Beans [pre-soaked]

1 Onion [Medium sized] [sliced thin]

2 tbsp Butter

3 quarts Water

1 quart Chicken Stock

Parsley [garnish] [fresh or dried]

Procedure

1. Soak Navy beans until fully saturated

2. Melt two Tablespoons of butter in a small pot

3. Add onions and sweat until translucent.

4. Reduce heat and  allow onions to caramelize to a light brown color. [20-30 minutes] – Set aside

5. In a large pot, combine the water, stock, and Navy beans and place on high heat

6. Bring mixture to a boil then reduce heat, add  the browned onions, ham, and cover with a lid

7. Allow to simmer for 3 hours or until beans are fully cooked

8. Stir in parsley and serve hot.

Inspiraton

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The Famous Senate Restaurant Bean Soup Recipe

Source: [http://www.senate.gov/reference/reference_item/bean_soup.htm]

“Bean soup is on the menu in the Senate’s restaurant every day. There are several stories about the origin of that mandate, but none has been corroborated.

According to one story, the Senate’s bean soup tradition began early in the 20th-century at the request of Senator Fred Dubois of Idaho.  Another story attributes the request to Senator Knute Nelson of Minnesota, who expressed his fondness for the soup in 1903.

The recipe attributed to Dubois includes mashed potatoes and makes a 5-gallon batch.  The recipe served in the Senate today does not include mashed potatoes, but does include a braised onion.  Both Senate recipes are below.” -U.S. Senate Website

2 pounds dried navy beans

four quarts hot water

1 1/2 pounds smoked ham hocks

1 onion, chopped

2 tablespoons butter

salt and pepper to taste

Wash the navy beans and run hot water through them until they are slightly whitened. Place beans into pot with hot water. Add ham hocks and simmer approximately three hours in a covered pot, stirring occasionally. Remove ham hocks and set aside to cool. Dice meat and return to soup. Lightly brown the onion in butter. Add to soup. Before serving, bring to a boil and season with salt and pepper. Serves 8.

Bean Soup Recipe (for five gallons)

3 pounds dried navy beans

2 pounds of ham and a ham bone

1 quart mashed potatoes

5 onions, chopped

2 stalks of celery, chopped

four cloves garlic, chopped

half a bunch of parsley, chopped

Clean the beans, then cook them dry.  Add ham, bone and water and bring to a boil.  Add potatoes and mix thoroughly.  Add chopped vegetables and bring to a boil.  Simmer for one hour before serving.

“Bean soup is on the menu in the Senate’s restaurant every day. There are several stories about the origin of that mandate, but none has been corroborated.

According to one story, the Senate’s bean soup tradition began early in the 20th-century at the request of Senator Fred Dubois of Idaho.  Another story attributes the request to Senator Knute Nelson of Minnesota, who expressed his fondness for the soup in 1903.

The recipe attributed to Dubois includes mashed potatoes and makes a 5-gallon batch.  The recipe served in the Senate today does not include mashed potatoes, but does include a braised onion.  Both Senate recipes are below.” -U.S. Senate Website

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Paula Dean

Directions

Rinse the beans in hot water until they are white. Place them in a stockpot, add the water, and bring to a boil. Reduce the heat and simmer for 3 hours. Heat the butter in a small skillet over medium heat. Sauté the onion until lightly browned. Add the onion to the pot of beans. Remove two cups of the bean mixture, puree in a blender, and return to the soup.  Add to ham to soup mixture. Just before serving, season the soup with salt and pepper to taste.