Eating Presidential: Senate Bean Soup

Tags

bean soup, beans, cold weather soup, comfort food, ham, soup

What a presidential election we’ve got going on currently! I can’t imagine what other countries are thinking, watching this circus happening in the United States. Whether you are all for Hillary or planning on helping Trump build the US version of the Berlin Wall, you have to admit it’s just as bizarre as the Jerry Springer Show and equally as entertaining as Days Of Our Lives. (Which happens to be House’s favorite TV show.) Food is life, so what could we possibly eat to compliment this fabulous political act?

Every day in Washington DC when our great country’s senators go for lunch, the world famous Senate Bean Soup is on the menu! For years I’ve tried to replicate the recipe, and I think I’ve finally hit the nail on the head. THIS, my friends, is IT! Or at least, I think it is, seeing has I’ve never eaten with congressman. What better way can we honor our candidates than this?

 

Senate Bean Soup

1 lb dried navy beans, picked over
1 pound ham, preferably with bone
1 large russet potato, peeled and quartered
Kosher salt
1/2 cup milk
2 Tbsp unsalted butter
1 large onion, chopped
1 stalk celery, chopped
2 cloves garlic, minced
1/4 cup chopped fresh parsley

Put the beans in a large bowl and cover with about 3 times their volume of cold water. Soak overnight in a cool place.

Drain the beans and transfer to a large stock pot. Add 10 cups of water and the ham. Bring to a simmer over medium heat, then reduce the heat to low and cook until the beans are tender, about 90 minutes. Transfer the ham to a plate to cool slightly, then remove the bone, if used, and dice the meat. Return the meat to the pot.

Meanwhile, cover the potato with water in a saucepan and season with salt. Bring to a boil over medium-high heat, then reduce the heat and simmer until the potato is fork tender, 20 to 25 minutes. Drain the potato, transfer to a bowl with the milk and mash with a potato masher or fork until smooth. Add the mashed potato to the bean soup and stir til combined.

Melt the butter in a large skillet over medium heat. Add the onion, celery, garlic and parsley and cook until the vegetables are translucent, 7 to 10 minutes. Add the vegetable mixture to the  soup. Reduce heat to low and cook 1 hour, adding up to 2 more cups water if the soup is too thick. Season with salt and pepper to taste.

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Yum!