Capitol Bean Soup

Ingredients

• 2 lbs. of #1 white Michigan beans
• 1 smoked ham hock
• Salt and pepper to taste

Method

1. 1

   Cover beans with cold water and soak overnight.

2. 2

   Drain and re-cover with water.

3. 3

   Add the ham hock and simmer slowly for about 4 hours until the beans are cooked tender.

4. 4

   Season with salt and pepper as desired.

5. 5

   Just before serving, 'bruise' beans with a large spoon or ladle to cloud the soup.

As published

This recipe was extracted from Congressional cook book (1900) by James T. Broyhill, page 10. The excerpt below is the record exactly as published.

Capitol Bean Soup Bean soup has established itself on the menu of every cafeteria, carry- out, and dining room of the Congress, and it is served every working day without fail. The reason for this staid menu item, as the story goes, is because, one hot and humid day in 1904, when Joseph G. Cannon of Illinois was Speaker of the House, the item was not available for lunch, and Speaker Cannon went into an uproar. “Thunderation!” roared the Speaker. “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!” From that time on, Bean Soup has lived happily ever after on Capitol menus and has provided food for thought for Congressmen, staffs, and tourists alike. Because it is such a significant institution on Capitol Hill, we thought you might like to see what it’s all about. To prepare Capitol Bean Soup: 2 lbs. of #1 white Michigan beans 1 smoked ham hock Salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.