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Senate Bean Soup

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Ham Shanks make all the difference!

On New Year's Day, we were supposed to join a soup potluck party at a friends, and I had a steamy pot of Senate Bean Soup in mind. Sadly, sickness derailed the plans, and I needed to self isolate (ironically, the reason I knew I was sick was I was testing so I could go to the party!).

I decided not to give up on the soup plan, and I found a meaty, smoky hamshank at Cub (first I've ever seen there) and a warm bowl of hearty soup sounded very healing and uplifting.

I found a great Instant Pot recipe years ago that has been a favorite, and so we put to together. The ham shank made such a difference! I've always liked the recipe, but this year's version had great mouth feel (no doubt the fat from that piece of mean), we really liked the ham texture, and the bones made the most delicious umami filled ham broth.

Enough talking, on to the recipe!




 

U.S. Senate Bean Soup with Ham


Ingredients:

  • 1 lb northern beans (rinsed and picked through)

  • 1.5-2 lb ham shank

  • 2-3 Tbsp butter

  • 1 onion, diced finely

  • 3 gloves garlic, m inced

  • slat and pepper to taste

  • 6 cups water

Directions:

  1. Turn Instant Pot on to Saute. Add butter and let melt. Sauce onion and sauce until soft. Add garlic for 1 minute until fragrant. Ad 1/2 tsp salt.

  2. Add beans and water. Place ham shank on top.

  3. Put the lead on (Sealing, not venting), set to manual, high pressure for 39 minutes.

  4. Let natural pressure release (20 minutes approx).

  5. Open, remove ham shank with tongs to a cutting board. Let cool.

  6. Use a stick blender to mix up some of the beans to make it creamy.

  7. Shred the pork and add back. Mix, and add salt if needed.

  8. Serve warm!


 

Will definitely make that with ham shanks again. It was warm and toasty and so delicious!

Thanks for stopping by!

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