| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Ps &, Stews | 1 | Servings | |
INGREDIENTS
| 2 | ÊÊÊ pounds No. 1 white Michigan beans | |
| Unds No. 1 white Michigan beans white Michigan beans | ||
| 1 | ÊÊÊ moked ham hock | |
| M hock |
INSTRUCTIONS
1 Cover beans with cold water and soak overnight. Drain and recover with water. Add a smoked ham hock and simmer slowly for about 4 hours until beans are cooked tender. Then add salt and pepper to suit taste. Just before serving, bruise beans with large spoon or ladle, enough to cloud. from A Book of Favorite Recipes, Compiled by Wesley Foundation, United Methodist Campus Ministry at James Madison University, Harrisonburg, Va. ÑÑÑÑÑ Notes: All about Our Bean Soup--Recipe for Bean Soup served in U.S. House of Representatives Restaurant Bean Soup has been a featured item on the menu of the House of Representatives Restaurant since long before that day in 1904 when the then Speaker of the House, Joseph G. Cannon, of Illinois, came into the House Restaurant and ordered Bean Soup. Then, as now, Bean Soup was a hearty, zesty, and filling dish; but it was typically hot and humid in Washington that day; and therefore, Bean Soup had been omitted from the menu. "Thunderation," roared Speaker Cannon, "I had my mouth set for Bean Soup," and, he continued, "from now on, hot or cold, rain, snow, or shine, I want it on the menu every day." And so it has been--Bean Soup on the menu every single day since. For our many friends who over the years continue to ask for the recipe for this famous soup, we print it herewith, just as it has always been made (adapted to family-size quantity) in the House Restaurant Kitchen in the Capitol. ~ - sent via an evaluation copy of BulkRate (unregistered). Recipe by: Evelyn Leakin, Former Food Buyer of the House of Rep. Posted to MC-Recipe Digest V1 #369, by Margo_Mead@pmug.org (Margo Mead) on 12 Jan 1997.
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