Bean soup is on the menu in Senate restaurants every day. There are several stories about the origin of that mandate, but none have been corroborated.
According to one story, the Senate’s bean soup tradition began early in the 20th century at the request of Senator Fred Dubois of Idaho. Another story attributes the request to Senator Knute Nelson of Minnesota, who expressed his fondness for the soup in 1903.
Ingredients for 6-8 servings
1 lb dried navy beans, sorted and rinsed
2 Tbsp butter
1 large onion, cut into ½-inch dice
2 cloves garlic, sliced
½ tsp Kosher salt
1½ lbs smoked ham hocks, hambone, or leftover ham)
8 cups water
1 tsp fresh ground black pepper
salt to taste
minced parsley for garnish
Directions
Sort and rinse the beans then set aside.
Heat the butter in the pressure cooker pot over medium-high heat until it stops foaming. Add onion, garlic, and ½ teaspoon salt. Sauté until the onions are softened and browning around the edges, about 8 minutes.
Add the beans to the pressure cooker. Set ham hocks on top of the beans, then add water. Lock pressure cooker lid in place and cook at high pressure for 30 minutes.
Allow pressure release naturally, about 20 minutes. Remove lid carefully and check for doneness. If additional cooking time is necessary, return to heat and bring up to pressure for an additional 10 minutes.
Remove the ham hock from the pot with a slotted spoon or tongs, and set aside to cool. Ladle 2 cups of beans into a blender and puree the beans, then stir back into the pot (an immersion blender can be used instead). When the ham has cooled, shred it, then stir the ham back into the pot and add fresh ground black pepper. Taste for seasoning.
Garnish with parsley and serve.