I can't invest like them but at least I can eat like them
Years ago, we took a trip out Hwy 5 here in MO just to see what was out there and it's also a scenic route. We stopped at a little home cooking restaurant and I got the white beans. They were very tasty and had carrots. There was no visible meat but it didn't taste full vegetarian so I'm thinking maybe it started out as ham/bean soup like above. Bean soup tends to thicken and turn into just a bean dish in time. Searched the web and came across this one that has carrots which not all versions have but is what I think is key to the taste.
McGuire’s Senate Bean Soup Recipe
from Taste of the South June/July 2009
- 1 lb dried navy beans
- 4 pints water
- 1 bay leaf
- 3 whole cloves
- 1 large ham bone, preferably with bits of meat left on it
- 1/2 cup chopped onion
- 2 stalks of celery, including leaves, roughly chopped (I prefer smaller pieces of celery and carrots)
- 2 large carrots, peeled and chopped
- 1 & 1/2 tsp salt
- 16 turns freshly ground black pepper
- cheese cloth
Rinse beans and place them in a large bowl. Next, add water and let the beans soak covered overnight. Drain beans and place in a large pot with a ham bone. Add cold water to cover, plus two additional inches of water. Bring to a boil. While that’s happening, make a cheese cloth pouch containing the bay leaf and cloves. When the water is boiling add the pouch, onion, celery, carrots, salt, and pepper. Reduce heat and simmer, stirring occasionally, until the beans are tender and the meat is falling off the bone (about 3 hours). Remove the pouch and the bone. Before serving, shred the meat and add it back to the soup.
Makes 6 to 8 servings.
I'll pass on the bay leaf and have a spice ball for the cloves. Going to increase the recipe to as much as will fit in the instant pot.