Washington, D.C.
Source of Recipe
Janey
Washington, D.C. The Famous Senate Restaurant Bean Soup
FILE - WA
Whatever uncertainties may exist
in the Senate of the United States,
one thing is sure: Bean Soup is
on the menu of the Senate
Restaurant every day.
The origins of this culinary decree
has been lost in antiquity, but
there are several oft-repeated
legends. One story has it that
Senator Fred Thomas Dubois of Idaho,
who served in the Senate from
1901 to 1907 and sat as chairman
of the committee that supervised
the Senate Restaurant, gaveled
through a resolution requiring that
the bean soup be on the menu every day.
Another account attributes the bean
soup mandate to Senator Knute Nelson of
Minnesota, who expressed his fondness
for it in 1903. In any case, Senators,
and their guests are always assured of
this hearty, nourishing dish. They
know they can rely upon its delightful
flavor and epicurean qualities.
*
2 pounds of small Michigan Navy Beans
1-1/2 pounds of smoked ham hocks
1 onion
Butter
Salt and pepper
Take two pounds of small Michigan
Navy Beans, wash and run through
hot water until beans are white again.
Put on the fire with four quarts of hot water.
Then add smoked ham hocks, boil slowly
approximately 3 hours in covered pot.
Braise one chopped onion in a little butter,
and when light brown put in bean soup.
Season with salt and pepper than serve.
Do not add salt until ready to serve.
Serves 8.
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