Recipes

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

Connect with Joey on:
Connect with us on Facebook. Connect with us on Twitter. Connect with us on Instragram.

Connect with Maggie on
Connect with us on Facebook. Connect with us on Twitter. Connect with us on Instragram.

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
URL: http://recipes.nalbone.us

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

Ingredients

  • 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

Directions

  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

Copyright: www.mcguiresirishpub.com

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.

Print Recipe