Monday, March 14, 2011
McGuire's Senate Bean Soup
1 & 1/2 tsp salt
16 turns freshly ground black pepper
Rinse the beans and place in a large bowl. Add the water and let the beans soak overnight, covered. When ready to start cooking, drain the beans and place in a large pot with the ham bone. Add cold water to cover, plus an additional two inches. Bring to a boil. Meanwhile make a cheese cloth pouch containing the bay leaf and cloves. When the water is boiling add the pouch, onion, celery, carrots, salt, and pepper. Reduce the heat to a simmer. Cook stirring occasionally, until the beans are tender and the meat is falling off the bone, about 3 hours. Remove the pouch and the bone. Shred the meat and add it back to the soup before serving.
Makes 6 to 8 servings.