In our family eating black eyed peas are traditional on New Years for good luck and prosperity. This year I decided to try Senate Bean Soup, and yes, I will add some black eyed peas when the time comes.
Since I always cook ham for Christmas, a slow cooked bean soup with the ham hock is a must. Senate bean soup has a nice clean creamy texture to it. This makes about 8 servings and great for freezing.
Here is my version:
Ingredients:
1 pound of Great Northern Beans
I Ham Hock
Couple of Potatoes
Couple of pats of butter
1/4 Cup of Milk
Put your beans into a strainer and rinse thoroughly. Sort through and remove any that appear bad.
Place in a pot with approximately 8 cups of hot water.
Bring the water to a rapid boil and boil for 2 minutes
Take off of the flame and place the lid on the pot and let them sit for at least one hour.
After an hour, rinse them, check for any missed beans that should be removed. Place them in your slow cooker and cover them with water, by about 2". Pull out your ham hock and rinse. Then place your ham hock in your slow cooker. Set your slow cooker to low setting for about 6 hours or so. I know, I know, there is a lot of meat, but that's the way I like it.
After 6 hours prepare the potatoes Cut up a couple of potatoes and add the milk and butter. Put in your microwave and cook until the potatoes are soft.
Use a whisk and mix really well.
Mix this in with the soup, Turn your slow cooker up to high and cook for about another hour.
Once your soup thickens up, ladle in about 3 spoons into the bowl and enjoy. I like to top all my soups with cheese.
Enjoy,
Debra
