Double checks that it’s not spelled “Capital”…phew, I’m good.
US Senate bean soup - served every day in the lunchroom of our nation’s capitol - is a perfect example of the marriage of beans and smoked pork. In the Northeast, we use salt pork with beans, a holdover from our European roots and the sailors that crisscrossed the Atlantic. In the Southwest, we use bacon, while I imagine a cowboy nicknamed “cookie” stirring a cast iron pot, over a campfire, surrounded by the open prairie, the vast night sky above him.
Here in the Midwest, pork and beans comes when we have a leftover hambone. In my case, I always get one from our Easter ham, and go looking for bean soup recipes to cook.
Here’s a video of one of my favorites - and one of the more popular recipes on my site - US Senate bean soup. Navy beans and ham hocks are what I wrote the recipe for…but a hambone can easily be swapped in for the ham hocks. We want the smoked pork and bones to add body to the bean soup; I’m not picky about where the bones come from.
Pressure Cooker Senate Bean Soup - Time Lapse [YouTube.com]
Here’s the original recipe: Pressure Cooker Senate Bean Soup
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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