You may recall that a few weeks ago I visited with my long-time and dear friends Wade and Betty Mountz and combed through Betty's hundreds of family recipes. I worked for Wade just out of college (back in the day he was president of the American Hospital Association and, believe it or not, part of my colorful education and background is in healthcare administration). Anyway, in his AHA role Wade spent a lot of time on Capital Hill and became fond of the Senate Bean Soup (that dates back to 1901) from the Senate Restaurant in the U.S. Capitol. So last night I pulled a quick one on Wade and Betty (with my friends Sonny and Charlotte Tharp) and hosted dinner for the four at The Village Anchor. To surprise the Mountz', Chef Patrick prepared both the Senate Bean Soup and another of Wade and Betty's favorites-- his grandmother Claudia Mountz' Dutch Lettuce Salad that goes back to 1935. Here's the recipe for the Senate Bean Soup, if you're interested--it was simple, but absolutely amazing! Thanks to Chef Patrick who prepared the foods that made our dinner special, and to Wade and Betty for sharing their evening, and their fond memories of two of their favorite dishes!
The Famous Senate Restaurant Bean Soup, 1901
Take two pounds of small Michigan Navy Beans, wash, and run through hot water until Beans are white again. Put on the fire with four quarts of hot water. Take one and one-half pounds of Smoked Ham Hocks, boil slowly for approximately three hours in a covered pot. Braise one onion, chopped, in a little butter and, when light brown, put in Bean Soup. Season with salt and pepper; then serve. Do not add salt until ready to serve. (Eight persons.)
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