This topic contains 6 replies, has 0 voices, and was last updated by 
Dipstick 17 years, 4 months ago.
quote:
Originally posted by Mayhaw Man
The following recipe was drawn from the Official Record of the United States Senate. I have had it several times in the Senate Dining room and can testify that this may be one of the reasons that people refer to our Congressional leaders as "Gasbags"[}:)][:0]Ingredients
2 pounds of small Michigan navy beans
1-1/2 pounds of smoked ham hocks
1 onion
butter
Salt and pepper
Take two pounds of small Michigan navy beans, wash and run through hot water until beans are white again. Put on the fire with four quarts of hot water. Then add smoked ham hocks, boil slowly approximately 3 hours in covered pot. Braise one chopped onion in a little butter, and when light brown put in bean soup. Season with salt and pepper than serve. Do not add salt until ready to serve.Serves: 8.
Having watched several of our esteemed leaders dine on this fine dish, I have observed that most add hot sauce and or ketchup at the table (regardless of party affiliation[;)])
I appreciate the help,Mayhaw Man. Thanks![:D]Now we know where all the hot air in D.C. comes from.[;)]
MayhawMan-
My next-door neighbor is Roland Keh. He was the chef on Capitol Hill for years. I believe that is his recipe. Small world!
The following recipe was drawn from the Official Record of the United States Senate. I have had it several times in the Senate Dining room and can testify that this may be one of the reasons that people refer to our Congressional leaders as "Gasbags"[}:)][:0]
Ingredients
2 pounds of small Michigan navy beans
1-1/2 pounds of smoked ham hocks
1 onion
butter
Salt and pepper
Take two pounds of small Michigan navy beans, wash and run through hot water until beans are white again. Put on the fire with four quarts of hot water. Then add smoked ham hocks, boil slowly approximately 3 hours in covered pot. Braise one chopped onion in a little butter, and when light brown put in bean soup. Season with salt and pepper than serve. Do not add salt until ready to serve.
Serves: 8.
Having watched several of our esteemed leaders dine on this fine dish, I have observed that most add hot sauce and or ketchup at the table (regardless of party affiliation[;)])
quote:
Originally posted by oneiron339
My favorite is pretty easy. Take a pound and a half of dried beans, soak them covered in water overnite in a 6 qt. crock pot. Early next morning rinse beans, replace in crock pot, add a chopped onion, chopped carrot, two ham hocks (Or my favorite, a honey-baked ham bone w/ a good amount of meat on the bone), a large can of chopped tomatoes, two diced garlic cloves, 1/2 tsp. pepper, 1 tsp. salt. Fill to top w/ water and cook on high 4 hrs, then low for 8 hours. About an hour before completion, hard boil 2-3 eggs, shell and dice them, add to soup. Adjust spices and serve w/ bread.
Thanks a million! Sounds great![:p]
My favorite is pretty easy. Take a pound and a half of dried beans, soak them covered in water overnite in a 6 qt. crock pot. Early next morning rinse beans, replace in crock pot, add a chopped onion, chopped carrot, two ham hocks (Or my favorite, a honey-baked ham bone w/ a good amount of meat on the bone), a large can of chopped tomatoes, two diced garlic cloves, 1/2 tsp. pepper, 1 tsp. salt. Fill to top w/ water and cook on high 4 hrs, then low for 8 hours. About an hour before completion, hard boil 2-3 eggs, shell and dice them, add to soup. Adjust spices and serve w/ bread.
It’s beginning to get cooler here in the great state of Minnesota, and I have found myself hankerin’ for a pot of navy bean soup. I have never made it before, although I’m pretty good with other varieties. (Split Pea, Cream of Mushroom, Kielbasa-Wild Rice, Beef/Barley)
You folk seem to have a super grasp of cooking, and I can’t tell you how glad I am that I joined the forums. I would much appreciate any recipes for this soup you may have. Thanks![:D]
Recipe needed for navy bean soup
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