Even though the cooking time is long – 2-1/2 to 3 hours, give or take – it’s something that can go on mostly unattended. On a recent Saturday, I started soaking the beans in the afternoon. By early evening, we were sitting down to a hearty supper.
Senate Bean Soup
1 pound dried navy beans, soaked (see Kitchen Notes)
1 smoked ham hock, about 3/4 pound (see Kitchen Notes)
2 cloves garlic, minced
2 bay leaves
1 tablespoon unsalted butter
1 medium onion, chopped
2 medium carrots, diced
2 ribs celery, diced
freshly ground black pepper
Combine beans, ham hock, garlic, 8 cups of water and bay leaves in a large stock pot or Dutch oven. Bring to a boil. Reduce heat and simmer covered for 1-1/2 hours.
Meanwhile, melt butter in a large nonstick skillet over medium flame. Add onion, carrots and celery and toss to coat with butter, until just softening, about 5 minutes. Remove from heat. (A note on chopping and dicing these vegetables: Navy beans are small. Cut the vegetables to match that scale – no big carrot coins or chunks of celery.)
Transfer the ham hock to a shallow bowl and let it cool slightly. Transfer a ladleful of the beans to a small bowl, along with a little of the liquid. Using a hand masher or a fork, mash the beans thoroughly and return to the pot. Do this with two more ladlesful of beans. This will thicken the liquid a bit. I did this instead of adding mashed potatoes, not wanting to introduce their starchy flavor to the mix. Stir in the vegetable mix and season generously with pepper. Do not add salt at this time.