Found these in a newspaper article from a 1987 clipping. I’ve read and reread. I know there’s a message in here somewhere. There seems to be an aroma of truth.
HOUSE BEAN SOUP
2 pounds number 1 white Michigan beans
1 smoked ham hock
Water
Salt and Pepper to taste
Cover beans with cold water; soak overnight. Drain. Recover with water. Add ham hock simmer slowly about 4 hours until beans are cooked tender. Add salt and pepper to suit taste.
Just before serving, bruise beans with large spoon or ladle, enough to cloud.
Serves about 6 persons.
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SENATE BEAN SOUP
1 pound dry navy beans
1 meat ham bone or 1 1/2 pounds ham hocks
1 cup chopped onion
2 garlic cloves, minced
1 cup celery
1 1/2 cups mashed potatoes*
1/4 cup chopped parsley
1 1/2 tsp salt
1 tsp pepper
1 tsp nutmeg
1 tsp oregano
1 tsp basil
1 bay leaf
*Two-thirds cup mashed potato flakes may be substituted.
Wash and sort beans. In large kettle, cover beans with 6 to 8 cups hot water. Bring to a boil. Remove from heat, cover and let stand 1 hour. Add another 2 quarts cold water and ham bone. Bring to boil, simmer 1 1/2 hours. Stir in remaining ingredients. Simmer 20 to 30 minutes until beans are tender. Remove ham bone, trim off meat, return to soup. Serve hot. Freeze any leftovers if desired.
Makes about 3 quarts.
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copyright@2019
Mary Anne Whitchurch Tuck
Photo By Me
RECIPES FROM FAMILY AND FRIENDS 