Senate Bean Soup

Senate Bean Soup

Recently, I have become acquainted with the Rancho Gordo Heirloom Beans.  You may question what makes these beans different or special.  It is strictly in the texture and taste, and in my opinion, uncomparable.  

Ingredients:
1/2 pound dried Rancho Gordo Yellow Eye Beans
1 pound smoked Ham hocks cut crosswise in three or four pieces
1/2 yellow or white onion, chopped
2 tablespoons butter
Salt and pepper to taste

Directions:

Rinse beans and pick over for any debris.  Place beans in a large pot and add water to cover by about 2 inches.  Bring to a boil, then reduce the heat to low.  Add ham hocks, cover the pot, and simmer stirring occasionally, until beans are soft, 1 to 3 hours.  Add more hot water as needed to keep the beans snd ham hocks covered with liquid.

Remove ham hocks and set aside to cool.  Dice meat and return to soup.

In a small pan over medium-low heat, lightly brown the onion in the butter.  Add to soup.  Before serving bring to a boil and season with salt and pepper.   Serves 4 to 6