Name: Senate Bean Soup
Prep time: 30 min
Cook time: PT-480715H30M38S
Ingredients: 2 cups dried navy beans, sorted and rinsed; 12 cups water; 2 pounds smoked pork hocks; 2 1/2 cups mashed potatoes; 2 teaspoons salt; 1/4 teaspoon pepper; 1 large onion, chopped; 2 medium stalks celery, chopped; 1 clove garlic, finely chopped

Ingredients

Scale

2 cups dried navy beans, sorted and rinsed
12 cups water
2 pounds smoked pork hocks
2 1/2 cups mashed potatoes
2 teaspoons salt
1/4 teaspoon pepper
1 large onion, chopped
2 medium stalks celery, chopped
1 clove garlic, finely chopped

Instructions

In a Dutch oven, bring the beans and water to a boil. Continue to boil, uncovered for 2 minutes. Remove from heat. Cover, and let stand 1 hour.
Add pork hocks, and reheat until boiling. Reduce heat, re-cover, and simmer until beans are tender, about 2 hours.
Stir in potatoes, salt, pepper, onion, celery and garlic. Cover and simmer, 1 hour.
Transfer pork hocks to a cutting board. Allow to cool, then remove meat. Remove fat from the meat, then cut into 1/2-inch pieces. Stir meat into soup, then serve.