The Political Life of Ham and Bean Soup
A Republican favorite back in the day when Republicans were reasonable.
One noted historical lover of ham and bean soup was the Illinois Republican U.S. Representative J.G. Cannon, who served off and on in the House from 1873 to 1923. Of special interest for this moment in our government’s history, he was one of the longest-serving Speaker of the House (1914–23). Praised and loathed for his tenacious control of the House, with a highly conservative backbone and steely audacity, he was not above grabbing power from committee chairs when he was crossed. His fellow Representatives were fond of calling him “Czar Cannon.”
Current favorite Cannon quote that someone should have repeated to Kevin McCarthy:
Sometimes in politics one must duel with skunks, but no one should be fool enough to allow skunks to choose the weapons.
Ham and bean soup amply shows the measure of Cannon’s power. When the chef of the U.S. Senate dining room removed the soup from the menu in the hot summer of 1904, Cannon caused such a stink that the chairman of the Senate Rules Committee, Minnesota Republican Senator Knute Nelson, introduced a resolution that, while in session, “no day shall pass without Senate Bean Soup.” And this is why if you are ever invited to dine in the Senate dining room you may order a bowl of ham and bean soup, even on the most stifling Washington summer day.
The recipe is very plain, perhaps to make it palatable to all parties. Feel free to substitute canned white beans; for the quantities in the following recipe, I would gauge two 24-ounce cans should do.
U.S. Senate Ham and Bean Soup
2 pounds dried navy beans
4 quarts water
1 1/2 pounds smoked ham hocks
1 onion, chopped
2 tablespoons butter
salt and pepper to taste
Wash the navy beans and run hot water through them until they are slightly whitened. [If using canned beans, wash and drain.] Place beans into a stock pot with hot water. Add ham hocks and simmer approximately three hours in a covered pot, stirring occasionally. Remove ham hocks and set aside to cool. Dice meat and return to soup. Lightly brown the onion in butter. Add to soup. Before serving, bring to a boil and season with salt and pepper.
Serves 8.
Another version comes from Idaho Senator Fred Dubois, who served from 1891 to 1897, and then from 1901 to 1907. Dubois appeared to have been an annoying colleague, given to frequently changing parties over policy disagreements, starting as a Republican then switching to a Silver Republican before ending his career as a Democrat. Through it all, he was a proud Idaho native who incorporated mashed potatoes in his recipe, which makes the soup rather creamy. As in the official Senate recipe, don’t shy away from canned beans. I’m going to estimate three cans.
Fred Dubois Ham and Bean Soup
3 pounds dried navy beans
2 pounds of ham and a ham bone
5 quarts water
1 quart mashed potatoes
5 onions, chopped
2 stalks celery, chopped
1 medium onion, chopped
4 cloves garlic, chopped
half a bunch of parsley, chopped
Clean the beans, then cook them dry. Add ham, ham bone, and 5 quarts of water. Bring to a boil. Add potatoes and mix thoroughly. Add chopped vegetables and bring to a boil. Simmer for one hour before serving.
Before serving, sprinkle each bowl with some parsley.
Serves about 10.
My mom was not a political person unless you riled her up, and then she would freely speak her mind to any offending official she met. She did, however, have a well-known ham and bean soup. I never liked it. My brother and sister didn’t much care for it, either. But my dad loved it, and when she happened to have a ham shank she would soak some white beans overnight and then the next day simmer up a large pot of it that appeared for dinner, lunch, and probably another dinner or two.
Now that my taste buds have grown up, I’m rather fond of the soup. As is often the case this time of year, there’s a ham shank buried in my freezer and cans of white beans hidden in the back of the cabinet. A cold front threatens to settle in tomorrow. With an eye to be at least somewhat hopeful the House will pull it together, I will take the stock pot down from its hook and put together my mom’s soup.
As always with my family’s recipes, please taste throughout and correct seasonings to your personal taste.
Mom’s Ham and Bean Soup
1 16-ounce package of dry navy beans or 2 cans of white beans, any variety will do 2 tablespoons butter 2 medium size onions, chopped 4 stalks celery, chopped 2 large carrots, scraped clean and chopped 1 meaty ham bone 3 quarts water half a medium-size bottle of ketchup several vigorous shakes of Worcestershire sauce about 2 tablespoons dry mustard, or to taste several teaspoons garlic powder or chopped cloves to taste salt and pepper to taste chopped leftover ham
If using dry beans, soak overnight, drain, then cover them with water in a large saucepan. Bring to a boil, then lower heat to a simmer and cook for about an hour or until tender. Drain and set aside.
If using canned beans, drain, rinse, and set aside.
Melt the butter in a large stock pot and sauté the vegetables until they’re slightly soft. Place the ham bone over them, then pour in the beans and the water. Bring to a simmer. Plop in about half a bottle of ketchup, followed by Worcestershire sauce, mustard, garlic powder, salt, and pepper. Correct the seasoning to your personal taste. Be careful of adding too much salt if the ham is cured.
Cook slowly for about two hours, stirring every now and then. Taste throughout to make sure it’s flavorful. Remove bone and cut away any meat still clinging to it. Add additional ham.
If you wish, serve with hot sauce and toasted cheese sandwiches.
Serves a family of five with enough left over for lunches and dinners.
Actually one of my favorites. They canned this soup and it was ( and May still be) available.
It is but couldn't find it anywhere here.