Got this recipe out of an old issue of Cobblestone when I was teaching in Scranton in the very early 80s and have been cooking it since. The story said this is served every day at the Senate Restaurant.
2 lbs. navy beans
1 ½ lbs. smoked ham hocks
1 diced onion
4 qts. Water
Butter, salt and pepper
Wash beans through hot water. Drain. Add four quarts of hot water and ham hocks. Simmer slowly in a covered pot for three hours. Remove ham hocks and cool. Pull the meat from the bones and return meat to pot. Cook onion in butter until slightly browned and add to the soup. Season with salt and pepper. Add water or broth if needed.
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