Senate Bean Soup
This recipe was inspired by Paige’s time spent at the Culinary Institute of America.
MAKES 1 GAL/3.84 L
1 lb. 8oz dried navy beans, soaked overnight
1 1/2 gal Chicken Stock
2 smoked ham hocks
2 fl oz/60 mL vegetable oil
6 oz medium-dice onions
6 oz medium-dice carrots
6 oz medium-dice celery
2 garlic cloves, minced
1 Standard Sachet d’Épices
6 to 8 drops hot sauce
Salt, as needed
Ground black pepper, as needed
Combine the beans, stock, and ham hocks in a stockpot.
Simmer over medium heat until the beans are almost tender, about 2 hours. Strain the broth and reserve. Reserve the beans separately. Dice the lean meat of the ham hocks and reserve for garnish.
Heat the oil in the same stockpot. Add the onions, carrots, and celery and sweat over medium heat until the onions are translucent, 4 to 5 minutes. Add the garlic and sauté until it is aromatic, about 1 minute. Return the beans and broth to the pot. Add the sachet. Simmer at 185°F/85°C until the beans are tender, 20 to 30 minutes. Remove and discard the sachet.
Purée half of the soup in a blender or with a food mill. Combine the purée and reserved ham with the remaining soup. Adjust the consistency with additional broth or water if necessary.
The soup is ready to finish now, or it may be rapidly cooled and refrigerated for later service. To finish the soup for service, return it to a simmer over low heat until heated through, 6 to 8 minutes. Season with hot sauce, salt, and pepper
Standard Sachet d’Épices
(1 sachet, to flavor 1 gal of liquid)
3 or 4 parsley stems
1 sprig thyme or 1 tsp/2 g dried
1 bay leaf
1 tsp/2 g cracked peppercorns
1 garlic clove (optional)