Senate Navy Bean Soup

By cwyorkiex3

Ingredients

• 2 pounds dry small navy beans
• 1 1/2 pounds smoked ham hocks
• 1 cup chopped onion
• 1 tablespoon butter
• salt and pepper to taste

Details

Servings 12
Adapted from copykat.com

Preparation

Step 1

Using a sieve, empty two pounds of dry navy beans, rinse in hot water until the beans are white, be sure to pick out any small stones or other debris that can be found in dry beans. Place a large pot over medium heat and add beans that have been rinsed, 4 quarts of water, and ham hock. Bring the beans to a boil, and then reduce the heat to medium and cook beans on medium heat for approximately 3 hours, the beans should be soft, and fully cooked.

In a medium sized skillet add chopped onion and butter, cook onions until they are transparent, and soft. Remove ham hock, and cut meat into small bite sized pieces, and add meat back to the bean soup. Stir cooked onion into the bean soup, and season with salt and pepper just before serving.

While I find that simple recipe for Senate Navy Bean Soup to be quite good, I like to add just a couple more ingredients to my soups. For me a soup needs onion, celery, and carrot for it to taste just right, and so I added an extra ingredient or two to my version of the Senate Navy Bean Soup.