Senate Navy Bean Soup

Here is a recipe that is a traditional American side dish, entree or for lunch on a cool fall day or cold winter day. Senate Navy Bean Soup has been served in the US Capitol cafeteria for more than 100 years, there being a debate as to its origin.

Senate Navy Bean Soup

[Serves 6 to 8]

Use whole cloves or your soup will turn a weird gray color if you use ground cloves. The texture should be creamy, but not thick.

INGREDIENTS

Sea salt and black pepper

1 pound (2-1/2 cups) navy beans, picked over and rinsed

1 tablespoon olive oil (or vegetable oil)

1 onion, chopped fine

2 celery ribs, chopped fine

2 garlic cloves, minced

3 whole cloves

2 (12-ounce) smoked ham hocks

8 ounces russet potatoes, peeled and cut into 1/4-inch pieces

1 tablespoon cider vinegar

1. Dissolve 3 tablespoons sea salt in 4 quarts cold water in large container. Add beans and soak at room temperature for at least 8 hours, up to 24 hours. Drain and rinse well.
2. Heat oil in Dutch oven over medium heat until shimmering. Add onion, celery, and 1 teaspoon salt and cook until softened, 8 to 10 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Transfer onion mixture to bowl.
3. Insert cloves into skin of 1 ham hock. Add 8 cups water, ham hocks, and beans to now-empty pot and bring to boil over high heat. Reduce heat to medium-low and simmer, covered with lid slightly ajar, until beans are tender, 45 to 60 minutes, stirring occasionally.
4. Stir potatoes and onion mixture into soup and simmer, uncovered, until potatoes are tender, 10 to 15 minutes; remove pot from heat. Transfer ham hocks to cutting board and let cool slightly. Discard cloves, then shred meat, discarding bones and skin.
5. Using potato masher, gently mash beans and potatoes until soup is creamy and lightly thickened, 8 to 10 strokes. Add ½ teaspoon black pepper and shredded meat and return to simmer over medium heat. Stir in vinegar. Season with salt and pepper to taste. Serve.