“Thunderation,” roared Speaker of the House Joe Cannon of Illinois. “I had my mouth set for bean soup! From now on, hot or cold, rain, snow, or shine, I want it on the menu every day.”
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What’s on the Menu? Bean Soup!
recipe at link.
Posted on 01/29/2017 3:16:13 PM PST by Little Bill
A Formula for White Bean Soup, much beloved by we in NE for its flavor and it ties to our Yankee Past.
One pound Great Northen Beans, One Large Onion, One Pound Salt Pork.
Sounds good!
Been eating and loving that dish since I was a kid. My mom always made it with ham hocks and I’m carrying on that tradition.
Ingredients, no instructions?
Usually use the bone from Easter/Christmas/Thanksgiving day ham...
Soak them beans for a day in water...
Dump everything in a crock pot on low for around 18 hours.
Add about half to 3/4 a bottle of ketchup to the mix along with some salt/pepper.
Cornbread!
Ping
Split pea soup is one of my favorites.....
But #1 is an old colonial recipe (early 1700’s)....
Cream of Peanut soup....
King’s Arms Tavern in Williamsburg Virgina has the best receipe.....Google is your friend...
http://www.epicurious.com/recipes/food/views/kale-and-white-bean-soup-106153
Adding a ham bone or salt pork only makes it better.
Bring to a boil, toss in the beans, onion, and salt pork. Cook until the beans are soft, time varies. Important cover the beans with 2 inches of water and keep the beans covered when cooking.
“Thunderation,” roared Speaker of the House Joe Cannon of Illinois. “I had my mouth set for bean soup! From now on, hot or cold, rain, snow, or shine, I want it on the menu every day.”
·
What’s on the Menu? Bean Soup!
recipe at link.
> Add about half to 3/4 a bottle of ketchup to the mix along with some salt/pepper.
Would that be tomato ketchup or mushroom ketchup?
Mushroom ketchup? :-O
Tomato stuff. Mom swears by it, and I think the vinegar in it helps the overall flavors. Like half of one of the medium sized bottles
Michigan law requires that Bean Soup be served every day in the State Capitol diner. They make about 2 cups and serve it every day.
I’ve got a Christmas hambone in the freezer waiting for its day to give again.
I like to add some grated cheese and chopped green chilis to my cornbread. Yummy stuff.
Just may happen next weekend, now that this thread has me drooling.
Here’s how to make mushroom ketchup:
https://www.youtube.com/watch?v=29u_FejNuks&t=48s
Cream of Peanut Soup / King's Arms Tavern, Colonial Williamsburg, Virginia / serves 12
METHOD Sweat/soften/stir chp onion/celery, melted butter 3-4 min. Stir in flour; cook 2 min. Pour in stock, reset to high; BTB/stir constantly. Reduce/thicken/stir on med about 15 min. Sieve out solids. Return liquid to pot. Whisk in p/butter, hnh, hot sauce. Whisk/Warm on low 5 min. Do not boil.
SERVE warm garnished w/ chp peanuts.
ING 1/4 cup unsalted butter 1 medium onion, finely chopped 2 celery ribs, finely chopped 3 tbsp flour 8 cups Chicken Stock 2 cups smooth peanut butter 1 3/4 cups light cream or half-and-half 1 tsp hot pepper sauce (optional)
Plus two stalks of celery and a sliced carrot.
Served on holidays at home, the genteel Southern tradition is to pass a little pitcher of bourbon at the table so the adults may add some to their luscious soup.
Also served on the side are bowls of unsweetened whipped cream and chopped peanuts for garnish.
And about a tablespoon of thyme leaves.
Can of stewed tomatoes added at the end [tomatoes added early with make the beans tough.]
No ketchup, ever. Never use a bone from a sweet ham, it will make the dish taste blah. Smoked hocks or salty country ham bone only.
Sometimes grated horseradish to be a little different.
And corn bread on the side, the kind baked in a sizzling cast iron skillet first greased with a couple dollops of butter and bacon grease and loaded with fresh cracked pepper.
Bean soup causes thunderation, all right, as well as tunes on the bassoon. I've never seen bean soup for/from the U.S. House of Representatives, but my local grocery chain has carried this:
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