The Senate's Famous Bean Soup
Green Plastic Recipe Box handwritten card with blank reverse
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
- 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
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 card, cutting and stirring utensils
As written
The Senate's Famous Bean Soup Take 2 lbs of small Michigan navy beans wash + run hot water until beans are white 4 qts of Hot water 1½ lb. hocks - boil seperate 3 hours in covered pot. 1 onion - butter - brown put in bean soup From book by Louis Hurst - the Senate Restauranteur
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