| This recipe is liked by 0 person(s). |
BEAN - HAM - Senate Bean Soup
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Seattle Times By Cece Sullivan SENATE BEAN SOUP 8 servings | |
| 1 pound | small dried white beans, rinsed well |
| 1 tablespoon | canola or olive oil |
| 1 medium | onion, peeled and finely diced |
| 3 medium ribs | celery, finely diced |
| 2 medium cloves | garlic, peeled and minced |
| 1 1/2 pounds | ham hocks |
| 2 1/2 quarts | water |
| 1/2 teaspoon | dried thyme |
| 1 teaspoon | salt, or to taste |
| Freshly ground black pepper to taste | |
| 1/3 cup | finely chopped parsley |
1. Soak the beans in lots of water to cover overnight. Or put beans into a pot, cover with water and bring to a boil. Boil 1 minute, remove from the heat and let sit 1 hour.
2. In a large pot, heat the oil over medium heat. Add the onion, celery and garlic; saute 5 minutes.
3. Drain the beans and add to the pot with the ham hocks and water. Bring to a boil and skim off the foam.
4. Reduce the heat to a simmer and add the thyme. Simmer 1 1/2-2 hours, until beans are very soft. (Do not add salt at this stage of cooking, as salt will toughen the beans.)
5. Remove the ham hocks, cool slightly and cut the ham from the bone. Put the ham back into the soup with the salt and freshly ground black pepper. Continue to simmer 30 minutes. Add the parsley and serve.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe