In 1985, I ate this soup in the Senate Dining Room with Senator McClure from Idaho. It was delicious!Bean Soup
2 pounds number 1 white Michigan beans
1 smoked ham hock
Salt and Pepper to taste
Cover beans with cold water and soak overnight. Drain and recover with water. Add the ham hock and simmer slowly for about 4 hours until the beans are cooked tender. Season with salt and pepper as desired. Just before serving, bruise beans with a large spoon or ladle to cloud the soup. Makes 6 servings.
(Photo: Me, in 1985.)
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