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This is the family recipe brought to the Senate restaurant in Washington, D.C. by Senator Henry Cabot Lodge. From the "365 All-American Favorites" cookbook by Sarah Reynolds.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 8-10 bowls
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Ingredientes

Cost per serving $1.05 view details

Direcciones

  1. Soak beans overnight covered by at least 2 inches cold water. If there's not enough time, place in a soup pot, cover with cold water, bring to a boil, remove from heat, and let stand 1 hour.
  2. Drain beans. Return to pot. Add 2 quarts cold water, ham hocks, bay leaf, and garlic. Bring to boil and add potatoes. Cover and simmer 1 hour.
  3. Stir in onions, celery, and carrots. Simmer, covered, 30 minutes. Uncover and simmer, stirring occasionally, 30 minutes longer, or until beans are soft.
  4. Remove ham hocks to a plate to cool. Remove 2 cups soup to a small bowl. Mash with a potato masher until smooth. Stir back into pot. When hocks are cool enough to handle, remove meat and finely chop. Return meat to pot. Stir in parsley, 1 tsp. salt, and pepper. Reheat if necessary and and taste for salt, adding remaining 1/4 tsp. if needed. Remove and discard bay leaf before serving.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 168g
Recipe makes 8 servings
Calories 252  
Calories from Fat 9 4%
Total Fat 1.07g 1%
Saturated Fat 0.15g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 401mg 17%
Potassium 1023mg 29%
Total Carbs 48.26g 13%
Dietary Fiber 16.4g 55%
Sugars 5.36g 4%
Protein 14.29g 23%
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