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House Restaurant Bean Soup

Posted By Suzanne McMinn On December 30, 2010 @ 6:27 pm In All Recipes,Bean Soups,Beans,Beans, Grains & Rice,Main Dish,Old-Fashioned,Soups & Stews | No Comments

*I’m not sure what they mean by No. 1 white Michigan beans. My best guess is small great northern beans or Navy beans.

Cover beans with cold water and soak overnight. Drain and re-cover with water. Add the smoked ham hock and simmer slowly for about four hours until beans are cooked tender. Then add salt and pepper to suit taste. Just before serving, bruise beans with large spoon or ladle, enough to cloud.

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