HEARTY NAVY BEAN SOUP WITH HAM (SENATE BEAN)
Navy bean soup with hearty ham hock and slow simmered flavor you'll love. Native to the U.S. Senate restaurant, it's a classic you can make at home.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Rinse and check the beans for dirt or rocks. Drain away any water and cover the beans with at least 3 inches of fresh warm water. Let the beans soak 4 to 5 hours if possible. If you don't have time to soak them, just rinse them and move forward.
- Once the beans have soaked, drain them and transfer them to at least a 4 quart heavy dutch oven or pot. Cover with 7 cups of cold water and add the ham hock.
- Cover and bring to a gentle simmer. Cook soaked beans 1 hour 15 minutes. Unsoaked beans will take about 2 hours. Stir occasionally while simmering.
- Once the beans are tender, turn off the heat, remove the ham hock and let it cool enough to handle. Remove any skin and fat and chop the meat you can get off of it. Add that back to the pot.
- Add the onion, celery, potatoes, garlic, salt and pepper. Cover and return to a gentle simmer to cook the vegetables: About 20 minutes more, stirring occasionally.
- Once the vegetables are soft, turn off the heat and if the soup isn't thick enough, gently mash some of the soup with a potato masher or fork. Leave most of the beans whole.
- Sprinkle with parsley and serve warm with cornbread or rolls.
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