This soup is served every day in the United States Senate restaurant in D.C. I remember having it when we visited with the kids. It's one of those recipes that has very simple ingredients but
produces a wonderful texture and smokey flavor.
2 pounds dried navy beans
four quarts hot water
1 1/2 pounds smoked ham hocks
1 onion, chopped
2 tablespoons butter
salt and pepper to taste
1. Wash the navy beans and run hot water through them until they are slightly whitened.
2. Place beans into pot with hot water.
3. Add ham hocks and simmer approximately three hours in a covered pot, stirring occasionally.
4. Remove ham hocks and set aside to cool. Dice meat and return to soup.
5. Lightly brown the onion in butter. Add to soup.
6. Before serving, bring to a boil and season with salt and pepper.
7. Serves 8.
Read on: This is clearly a case of hot air begetting hot air. Some give Senator Fred Thomas Dubois of Idaho the credit (who, natch, insisted on mashed potatoes in it); others Senator Knute Nelson of Minnesota. But the popular fave is Joseph G. Cannon, U.S. Speaker of the House, 1903-1911, who one day entered the dining room, looked at the menu, and exclaimed "Thunderation, I had my mouth set for bean soup! From now on, hot or cold, rain, snow or shine, I want it on the menu every day." And so it came to be, every single solitary dining day, in all 11 Capitol dining rooms. Senator and wannabe president Bob Dole doted on it; former Representative and former President Gerald Ford swore by it; and Representative Sonny Bono had a lot of good things to say about it until his unfortunate skiing accident. It's a thick, subtantial, filling thing, that reputedly increases the already considerable gassiness of our nation's legislators. (Thanks to Nina Mrose for some of these facts from the Senate website.) Serve hot to 6-8 people as a light meal or substantial first course.
