Thursday, January 3, 2008
Happy New Year!
Did you eat your black eyed peas? I made U.S Senate Bean Soup and used black eyed peas for the beans. It was yummy and now we'll have good luck in 2008!
My sister in law Erin is my source for this recipe. It is a staple in our house in the winter (and on election night). It is perfect for using up the extra meat when we've had a ham or a pork roast.
U.S. Senate Bean Soup
Yield: About 6 cups
(This soup has been on the U.S. Senate restaurant menu since 1901.)
Pick over, rinse and soak:
1 1/4 Cups small dried white beans, such a navy or pea
Drain and place in a soup pot along with:
7 cups cold water
1 small ham hock
Bring to a boil, reduce the heat , and simmer until the beans are tender, about 1 1/2 hours. Remove the ham hock. Discard the bone, skin and fat; dice the meat. Return the meat to pot along with:
1 large onion, diced
3 medium celery stalks with leaves, chopped
1 large potato, peeled and finely diced
2 cloves garlic, minced
1 1/2 t. salt
1/2 t. ground black pepper
Simmer until the potatoes are quite soft, 20-30 minutes. Remove from heat and mash with a potato masher until soup is a bit creamy.