Senate Bean Soup

Total Time:
3 hr 25 min
Prep:
10 min
Cook:
3 hr 15 min

Yield:
12 servings
Level:
Easy

Ingredients
  • 2 pounds Michigan navy beans
  • 4 quarts water
  • 1 thick slice leftover spiral ham, cut into small pieces (not country ham, which is too salty)*
  • 1/4 cup (1/2 stick) butter
  • 1 medium onion, chopped
  • Salt and pepper
  • 1/4 cup fresh parsley leaves
Directions

Rinse the beans in hot water until they are white. Place them in a stockpot, add the water, and bring to a boil. Reduce the heat and simmer for 3 hours. Heat the butter in a small skillet over medium heat. Saute the onion until lightly browned. Add the onion to the pot of beans. Remove 2 cups of the bean mixture, puree in a blender, and return to the soup. Add to ham to soup mixture. Just before serving, season the soup with salt and pepper, to taste. Garnish with parsley.

*Cook's note: This recipe can also be made with ham hock.


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Pairs Well With
Merlot

Jammy, earthy red wine

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