U.S. Senate Bean Soup
A soul-warming, rib-sticking favorite served in the U.S. Senate since 1901. Like good legislation, it requires forethought and long simmering, but swift, decisive action in the end.
- Soak the beans overnight.
- Next day, plop the beans in the pot with the ham hock and water. Bring to a boil, then simmer for 75 minutes to an hour, until the beans are tender.
- Now, prepare everything else. All the fine chopping and dicing takes some time, but you're dumping it all in at once, so just put it all in a big bowl as you go along with your mise-en-place.
- Dump it in the pot, simmer for a good 20 to 30 minutes.
- Remove from heat and mash everything with a potato masher until it's creamy. (Probably not a good idea to use the immersion blender here, as you'd be blending up the ham hock.)
- Garnish with the parsley and serve. (It's pretty nice with a clean white wine.)
Submitted by: Joel
Thanks to: Joy of Cooking