Senate Bean Soup

Ingredients

• 1 pound dried navy beans
• 2 smoked ham hocks, about 1 1/2 pounds
• 3 quarts hot water
• 3 tablespoons unsalted butter
• 2 large onions, finely chopped
• 3 celery ribs, finely chopped
• 3 garlic cloves, minced
• 1 large russet potato, peeled and quartered
• 1 teaspoon black pepper
• Salt to taste
• 3 tablespoons chopped fresh parsley

Before you cook

• Sort the navy beans for stones and rinse them well.
• Soak the beans in cold water overnight, or cover them with boiling water and let them stand 1 hour, then drain.
• Chop the onions and celery fine.

Steps

1. Put the drained beans, the ham hocks and the hot water in a large pot.
2. Bring the pot to a boil, then reduce it to a steady low simmer.
3. Skim the foam that rises during the first 15 minutes.
4. Simmer the beans and hocks covered for 1 hour and 30 minutes, stirring occasionally.
5. Melt the butter in a skillet over medium heat and cook the onions and celery for 12 minutes, until soft and lightly browned.
6. Stir the garlic into the skillet and cook it for 1 minute.
7. Scrape the cooked vegetables into the bean pot.
8. Drop the quartered potato into the pot and continue simmering for 45 minutes.
9. Fish out the potato pieces, mash them smooth in a bowl with a fork, and stir the mash back into the soup.
10. Lift out the ham hocks and let them cool enough to handle.
11. Pull the meat from the hocks, dice it, and return it to the pot, discarding the bones and skin.
12. Crush some of the beans against the side of the pot until the soup is thick and slightly creamy.
13. Season with the black pepper and add salt only after tasting.
14. Simmer for 10 more minutes, stir in the parsley, and serve.