This recipe is the result of my attempt to duplicate the famous United States Senate bean soup, which has been served in the Senate dining room every day since 1903. The original was flavored with Smithfield ham hocks. I have substituted a small amount of country ham, in order to reduce the number of servings to 2. The recipe is easily multiplied, if you are feeding a crowd. Good bread, or cornbread, and a green salad would make a complete meal. You can buy country ham scraps in vacuum packs wherever country ham is available. Canned beans are a great convenience food. You can also start with dried beans, about a half cup, soaked overnight and cooked until tender.
White Bean Soup with Country Ham
2 Servings
2-3 ounces country ham scraps
2 teaspoon vegetable oil, divided
1 cup water
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped carrots
1 small clove garlic, minced
1 bay leaf
A big pinch of saffron
1/2 cup diced peeled potatoes
1 can (15.4 ounces) Great Northern beans
Chopped fresh parsley to garnish
Carefully remove all the visible fat from the ham pieces and reserve it. Chop the ham into 1/2-inch pieces and reserve separately. Place 1 teaspoon of the oil in a small skillet and set it over medium heat. When the oil ripples, add the reserved ham fat and cook, turning now and then, until all the fat is rendered and the pieces are brown and crisp. Remove the ham cracklings with a slotted spoon and discard. Add the chopped ham and cook, turning once or twice, until the color has darkened and there are bits of brown on the bottom of the skillet. Reduce the heat, pour in the water, and stir to deglaze the skillet. Set the skillet aside and allow the contents to cool.
In a medium saucepan or Dutch oven heat the remaining oil over medium low heat. Add the onions and cook, stirring occasionally, until they soften. Add the celery and carrots and cook, stirring occasionally, until the onion is translucent. Add the garlic and bay leaf and cook an additional minute or two. Pour the reserved contents of the skillet into the pan and adjust the heat to bring it to a gentle simmer. Add the saffron and potatoes, stir to combine, and cook, stirring once or twice, until the potatoes are tender, about 15 minutes.
Add the beans with their liquid, stir and heat through. Serve garnished with the parsley.
