From my mom’s 1970 Congressional Club cookbook. This is the famous bean soup made by the House Restaurant kitchen at the Capitol every day since 1904 when then Speaker of the House, Joseph G. Cannon, threw a hissy fit because they’d left it off the menu one day.
Servings: 6Prep Time: overnight Cook Time: 4 hours
*I’m not sure what they mean by No. 1 white Michigan beans. My best guess is small great northern beans or Navy beans.
Cover beans with cold water and soak overnight. Drain and re-cover with water. Add the smoked ham hock and simmer slowly for about four hours until beans are cooked tender. Then add salt and pepper to suit taste. Just before serving, bruise beans with large spoon or ladle, enough to cloud.
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