VeganYoutiao
35 min · 759 kcal · Breakfast · American
American
Senate Bean Soup
The plain, long-simmered navy bean and ham hock soup that has been on the United States Senate dining room menu every day for over a century. A little mashed potato thickens it, onion sweetens it, and the smoked hock does everything else.
Method
- The night before, put 90 g of dried navy beans in a bowl and cover them generously with cold water — they will roughly double in size. Leave to soak overnight, then drain and rinse well.
- Put the drained beans and 150 g of smoked ham hock in a heavy saucepan with 700 ml of water. Bring to the boil over high heat, then skim off the grey foam that rises to the surface.
- Turn the heat right down, cover with the lid slightly ajar, and simmer very gently for 1 hour. The liquid should barely tremble; a hard boil breaks the beans up and clouds the soup. Do not salt yet, or the bean skins will toughen.
- Meanwhile, melt 1 tsp of butter in a small frying pan over medium-low heat and cook 70 g of finely chopped onion for 6-8 minutes, stirring, until soft and translucent but not coloured.
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424kcal
22gprotein
75gcarbs
5gfat
18gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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