Very similar to the recipe served at the U.S. Senate, and quite like Bill Knapp's famous version.
1. Put beans in a large bowl, add water to cover and soak overnight. In a large saucepan over medium heat, combine the ham shank and 4 cups water and simmer for about 45 minutes. When cool enough to handle, remove meat from bone and shred meat. Set bone and shredded meat aside for later. Note: Reserve the stock, if desired, to replace the ham base.
2. Drain the beans. In an 8-quart pot over high heat, combine the beans, 12 cups fresh water and ham base. Note: At this point, if desired, measure reserved stock from step 1, add water to total 12 cups liquid, and use this mixture to eliminate the ham base.
3. Add the onion, carrot, celery, garlic powder, ham, ham bone, and salt & pepper.
4. Bring the mixture to a boil, reduce heat to medium, cover, and simmer for 1 1/2 hours, or until beans are tender. Add additional water as necessary. Soup should be thick enough to heavily coat a spoon.
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|Serving Size: 1 Serving (626g)|
|Recipe Makes: 10|
|Calories from Fat: 39 (17%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 21.1mg||6 %|
|Sodium 294.5mg||10 %|
|Potassium 650mg||17 %|
|Total Carbohydrate 31.6g||9 %|
|Dietary Fiber 7.4g||29 %|
|Sugars, other 24.2g|
|Protein 18.2g||26 %|
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Calories per serving: 234
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