Senate Bean Soup
Seeing as how it's Thanksgiving Day in Canada (Columbus Day in the U.S.), I thought I'd try out a new slow cooker recipe. (Not to do with turkey; as I've mentioned earlier, this is the only turkey I can handle on Thanksgiving.)
No, what I've decided to do is adapt an official U.S. government recipe for bean soup.
I hadn't realized that the U.S. Senate had an official recipe for bean soup, but here it is -- not one, but two versions. Note that both versions are meant to feed 100 senators, so I felt justified in cutting down some of the amounts a fair bit.
Senate Bean Soup (for Crock-Pot users)
2 cups dried navy beans
1 smoked pork hock
2 onions, chopped
2 cloves garlic, minced
1 stick celery, chopped
1 small handful fresh Italian parsley, chopped fine
1/2 cup instant mashed potato flakes
1. Soak the beans overnight in cold water.
2. In the morning, rinse off the ham hock and place in slow cooker. Rinse off the beans and add to cooker along with onion, garlic, celery and parsley. Stir and add enough water to cover the meat.
3. Cook on low setting for 6-8 hours.
4. Remove the hock and cut the meat off the bone. Raise slow cooker setting to high, return the meat to the cooker, and add potato flakes as well as additional water if necessary. Stir, cover and cook for another 10 minutes.