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Senate Bean Soup

Source of Recipe


From "Saveur: The New Classics"



List of Ingredients



• 1 pound dried navy beans, soaked overnight
  
• 1 smoked ham hock
  
• 1 Tbsp unsalted butter
  
• 1 small onion, finely chopped
  
• Kosher salt and freshly ground black pepper, to taste
  






Instructions



1. Bring beans, ham hock, and 8 cups water to a boil in a 6-quart Dutch oven over medium-high heat. Reduce heat to medium-low and cook until beans are tender, about 1 hour.
   
   
2. Meanwhile, melt butter in a 10-inch skillet over medium heat. Add onion and cook, stirring, until soft, about 5 minutes. Transfer to pot with beans and reduce heat to low to keep warm.
   
   
3. Remove ham hock, let cool slightly, and then remove meat, discarding bone, skin, and excess fat. Finely chop meat and add back to soup. Lightly mash some of the beans in the pot to create a thick, creamy texture. Season with salt and pepper and serve.
   
   Serves 4 to 6