1 lb dried small white beans 8 c water 1 ea meaty ham bone 1 c celery
finely chopped 1 ea onion :
finely chopped 2 TB parsley -- finely chopped 1 ts salt 1/4 ts pepper 1 ea bay leaf In large pan, heat beans in water. Boil gently for 2 minutes; turn off heat and let stand 1 hour.* Pour into slow-cooking pot. Add remaining ingredients. Cover and cook on lowfor 12 to 14 hours or until beans are very soft. Remove bay leaf and ham bone. Cut meat off bone; return meat to beans. Serve hot. Recipe By : -----
How To make Congressional Bean Soup's Videos
Mass Appeal Senate Navy Bean Soup
Senate bean soup is a soup that's served in the dining room of the United States Senate every day, in a tradition that dates back to the early 20th century.
Inversion Tables & US Senate Bean Soup
--Noteworthy Amazon items
--On the Bonus Show: A harsh sentence handed down for a duck lover, A high school principal plagiarizes his graduation message, What is a water bear?, more...
Website: Become a Member: Be our Patron on Patreon: Discuss This on Reddit: Facebook: Twitter: TDPS Gear: 24/7 Voicemail Line: (219)-2DAVIDP
Subscribe to The David Pakman Show for more:
Support TDPS by clicking (bookmark it too!) this link before shopping on Amazon:
Broadcast on June 23, 2014 David's Instagram: --Donate via Bitcoin: 15evMNUN1g4qdRxywbHFCKNfdCTjxtztfj
--Donate via Ethereum: 0xe3E6b538E1CD21D48Ff1Ddf2D744ea8B95Ba1930
--Donate via Litecoin: LhNVT9j5gQj8U1AbwLzwfoc5okDoiFn4Mt
--Donate via Bitcoin: 15evMNUN1g4qdRxywbHFCKNfdCTjxtztfj
--Donate via Ethereum: 0xe3E6b538E1CD21D48Ff1Ddf2D744ea8B95Ba1930
--Donate via Litecoin: LhNVT9j5gQj8U1AbwLzwfoc5okDoiFn4Mt
How to Make Acquacotta (Tuscan White Bean and Escarole Soup)
Host Bridget Lancaster makes a hearty Acquacotta (Tuscan White Bean and Escarole Soup).
Get the recipe for Acquacotta: Buy our winning food processor: Buy our winning Dutch oven:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
Senate Bean Soup
Happy Thanksgiving from Senate Republicans.
The Senate’s famous bean soup:
2 pounds dried navy beans 4 quarts hot water 1.5 pounds ham hocks 1 onion, chopped and sautéed 2 tablespoons butter Salt and pepper to taste Parsley for garnish
Senate Bean Soup
The name of this soup comes from the story that is is actually served in the Senate cafeteria almost every day. If it’s served EVERY DAY, I’m guessing it must be good. I’ve made this numerous times and I’d have to agree; it is a lovely soup. Served with cornbread or just by itself, it is pure comfort food. You can easily cook this in a slow cooker and, if it’s during warm weather months, feel free to plug the slow cooker in outside (porch, garage, patio….wherever!) so it doesn’t get in a fight with your air conditioner.
Senate Bean Soup
1 pound dry navy beans (around 2 cups) 1 c chopped celery 1 c chopped onion 1/2 c grated sweet carrot 1 Tbsp minced garlic 1 ham hock (uncured) or a cup of uncured smoked ham (the lunchmeat kind) 1 tsp salt 1 tsp ground black pepper
Rinse navy beans in a colander just to make sure no debris or dirt remains on them. Place beans, celery, onion, carrot, garlic and ham hock (or ham) in a Dutch oven (or slow cooker) along with enough water to cover everything plus about 1/2” deep. Over high heat, bring ingredients to a boil then reduce heat to low, cover with a lid, and cook until beans are tender, which will take around 2 hours. Add salt and pepper before serving. Enjoy!