The Senate’s Famous Bean Soup

From From book by Louis Hurst - the Senate Restauranteur.

Ingredients

• 2 lbs of small Michigan navy beans
• 4 qts of Hot water
• 1½ lb. hocks
• 1 onion - butter

Directions

1. Take 2 lbs of small Michigan navy beans
2. wash + run hot water until beans are white
3. boil approx 3 hours in covered pot.
4. 1 onion - butter - brown
5. put in bean soup
6. hocks - boil seperate

Timing

• run hot water until beans are white; boil approx 3 hours; brown onion in butter

Temperature

• Hot water; boil hocks separately; boil beans; brown onion in butter

Equipment

• washing and draining setup, covered bean pot, separate hock pot, onion-browning pan, heat source, cutting and stirring utensils

Transcription

The Senate’s Famous Bean Soup From book by Louis Hurst - the Senate Restauranteur 2 lbs of small Michigan navy beans 4 qts of Hot water 1½ lb. hocks 1 onion - butter Take 2 lbs of small Michigan navy beans wash + run hot water until beans are white boil approx 3 hours in covered pot. 1 onion - butter - brown put in bean soup hocks - boil seperate run hot water until beans are white; boil approx 3 hours; brown onion in butter Hot water; boil hocks separately; boil beans; brown onion in butter washing and draining setup, covered bean pot, separate hock pot, onion-browning pan, heat source, cutting and stirring utensils