sketch of Bob above the  recipe.


2 lb. dried navy beans
4 qt. hot water
1 1/2 lb. smoked ham hocks
1 onion, chopped
2 T. butter
salt and pepper to taste

Wash the navy beans and run hot water through them til they are slightly whitened. Place beans into pot with hot water. Add ham hocks and simmer approximately three hours in a covered pot, stirring occasionally. Remove ham hocks and set aside to cool. Dice meat and return to soup. Lightly brown the onion in butter. Add to soup. Before serving, bring to a boil and season with salt and pepper.

(serves 8)

Senate bean soup recipe is published in our September, 2014 Menu Minder, Issue #371.