Beans, beans, the magical fruit…

Well, we’re going to heck in a handbasket. The DOW tanked another 445 points today to lay us at a new low. Blech.

Given the impending doom, it’s easy to move to a Depression Era mindset. That won’t be a problem for those of us that love beans.

I’m a bean eater. The rest of the family are bean sufferers when Mom makes beans.

(I once talked the youngest out of an early teen vegetarian demand by telling her she’d have to eat more beans and would lose out on the Saturday night sirloin tradition. But wouldn’t I stop making sirloin because she wasn’t eating meat? Oh, no, I said. You’ll just have to sit there and drool. God bless the child. I sure hope she turns out ok.)

I make a few kinds. Red beans and rice. Seven bean soup. I even have a recipe Kate Bloomberg gave me once with butter beans. (That recipe uses sausage and is so sweet and easy to eat that you want to take the crock pot all for yourself!) There’s also a vegetarian chili I’ve perfected. But tonight, in honor of white beans being good for your brain thanks to phosphatidylserine, I thought I’d offer you what those bright guys in Washington DC are eating:

The Famous Senate Restaurant Bean Soup Recipe

2 pounds dried navy beans
four quarts hot water
1 1/2 pounds smoked ham hocks
1 onion, chopped
2 tablespoons butter
salt and pepper to taste

Wash the navy beans and run hot water through them until they are slightly whitened. Place beans into pot with hot water. Add ham hocks and simmer approximately three hours in a covered pot, stirring occasionally. Remove ham hocks and set aside to cool. Dice meat and return to soup. Lightly brown the onion in butter. Add to soup. Before serving, bring to a boil and season with salt and pepper. Serves 8.

Smoked ham hocks are on sale right for $1.59 a pound at Sendik’s. White beans and an onion are cheap. That leaves you only with the butter to bear, and if you must, you can brown that onion in a little water.

Happy eating.


  1. My most recent Biochem Exam had some questions on phosphatidylserine – got to love those phospholipids! You can’t have lipid bilayers without em!

  2. Chris from Racine says:

    I’ve been making that for years, although my recipe has a few more ingredients; one that comes to mind is garlic…