Nalbone Family Recipes

This recipe collection began as a way to back up my mother's recipe collection that she has collected in a black binder since the 1950's. Maggie and I are also adding recipes that we want to keep track of, so this will become our family go to location for storing and finding our recipes

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American, Comfort food, Soup

McGuire’s Senate Bean Soup

Attributed to: Padraig McGraith

Source: Chef Chris Tingle
McGuire’s Irish Pub, 600 E. Gregory St. 433-6789
Published in the Pensacola News Journal October 29, 2016

Servings: 6
Preparation Time: 15 minutes
Start to Finish Time: 11 hours 15 minutes
Inactive Prep: 8 hours


  • 1 pound dried navy beans
  • 2 quarts water
  • 1 bay leaf
  • 3 whole cloves
  • 1 large ham bones, preferably with bits of meat left on it
  • 1/2 cup chopped onion
  • 2 stalks celery, including leaves, roughly chopped
  • 2 large carrots, peeled and chopped
  • 1 1/2 teaspoons salt
  • 16 turns fresh ground black pepper


  1. Rinse the beans and place in a large bowl. Add the water and let the beans soak overnight, covered.
  2. When ready to start cooking, drain the beans and place in a large pot with the ham bone. Add cold water to cover, plus an additional two inches. Bring to a boil.
  3. Meanwhile make a cheesecloth pouch containing the bay leaf and cloves. When the water is boiling add the pouch, onion, celery, carrots, salt and pepper. Reduce the heat to a simmer. Cook stirring occasionally, until the beans are tender and the meat is falling off the bone, about 3 hours.
  4. Remove the pouch and the bone. Shred the meat and add it back to the soup before serving.

Yield: 6 to 8 servings

Cuisine: American


Per Serving (excluding unknown items): 369 Calories; 5g Fat (12.3% calories from fat); 23g Protein; 63g Carbohydrate; 25g Dietary Fiber; 18mg Cholesterol; 599mg Sodium. Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.

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