Ingredients
- 1 tsp. salt
- 1 ham hock
- 1 medium onion, chopped
- 2 tablespoons of butter
- 1/4 tsp. salt
- 1/4 tsp. dill weed
- 1/4 tsp. dry mustard
- 1/4 tsp. tarragon
- 1/4 tsp. pepper
- 2-1lb. bags of dried navy beans
Directions
Clean beans. Cover with water and 1 tsp. salt. (Water should be about two inches over the top of the beans.) Soak overnight. (You may have to add a bit more water in the morning if it is all soaked up by the beans.)
Next morning, add the ham hock to the beans. Cook onion in butter and add to the beans. Add remaining spices. Simmer 4 hours or until beans are tender
Serve with cornbread.
Source: I have had this recipe for so long that I'm not sure where I got it. I think it was in a Southern Living magazine. This is the navy bean soup that is famous for being served in the cafeteria where the senators eat. It is (or was) open to the public and we tried the soup when we visited there one time. I was so excited when I found it in the magazine and have made it numerous times when feeding a large group. (It is easily doubled.)
By Sandy from Elon, NC
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