Recipe: Senate Bean Soup for Jean Tuck Brockville (repost)

Recipe(tried): Senate Bean Soup complete with history
Posted By: Becky-Oh
Date: Wed Oct 21st 1998
Board: Cooking Club at Recipelink.com

This is very versatile. Add garlic if you like, or hot pepper flakes, or cut ham instead of ham hocks, or polish sausage, or green peppers, or chopped carrots, or potatoes or all of the above.

The Famous Senate Restaurant Bean Soup

Whatever uncertainties may exist in the Senate of the United States, one thing is sure: Bean Soup is on the menu of the Senate Restaurant every day. The origins of this culinary decree has been lost in antiquity, but there are several oft-repeated legends.

One story has it that Senator Fred Thomas Dubois of Idaho, who served in the Senate from 1901 to 1907 and sat as chairman of the committee that supervised the Senate Restaurant, gaveled through a resolution requiring that the bean soup be on the menu every day.

Another account attributes the bean soup mandate to Senator Knute Nelson of Minnesota, who expressed his fondness for it in 1903. In any case, Senators, and their guests are always assured of this hearty, nourishing dish. They know they can rely upon its delightful flavor and epicurean qualities.

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.