Ingredients
- 1 1/2 cups dry white beans (Great Northern)
- 1 meaty smoked ham hock
- 1 medium potato, diced
- 1/4 cup celery, diced
- 1/2 cup onion, chopped
- 1 clove garlic, minced
- Salt and pepper, to taste
Directions
Soak beans overnight in water to cover. (Or bring beans to a boil in water to cover; boil 1 minute, then let sit 1 hour) Drain off soaking water. Put soaked beans, ham hock and 2 quarts of water in large kettle. Bring to boil, lower heat, and simmer for 1 1/2 hours or until beans are tender. Remove ham hock from pan. Add celery, onion and garlic and continue cooking for 30 minutes. Mash some of beans against side of pan to thicken stock. Remove meat from ham hock and cut into small pieces; discard bones and fat and return meat to pan. Season to taste with salt and pepper.
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Submitted 6/13/05.
Source: My Files
Submitted By: Joy Bowers
joybow@mtaonline.net
Senate Bean Soup