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Senate Bean Soup


This soup was made famous in Washington D.C., almost. Use Rancho Gordo Dried Heirloom Yellow Eye or Flageolet beans for a superior dish.

Serves 4 to 6

  • 1 pound dried Yellow Eye, Alubia Blanca, or Flageolet beans
  • 1 pound smoked ham hocks
  • 2 tablespoons butter
  • 1/2 of a medium onion, chopped
  • 1 celery stalk, chopped
  • 1 garlic clove, minced
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish (optional)

 Serves 4 to 6

  1. Rinse the beans and pick them over for small rocks or other debris. Place beans in a large pot and add water to cover by about 2 inches of water. Bring to a boil; boil for 10 to 15 minutes. Reduce the heat to low. Add the ham hocks and gently simmer, stirring occasionally, until the beans are soft and the soup is thick and creamy, about 1½ hours. Add more water as needed to keep the beans and ham submerged. 
  2. Remove the ham hocks and set aside to cool. Dice meat and return to soup.
  3. Meanwhile, in a skillet over low heat, melt the butter. Add the onion, celery, and garlic and cook until the vegetables are tender, about 10 minutes. Stir the vegetable mixture into the soup. Reduce the heat to low and cook for about 45 minutes more, adding up to 2 more cups water if the soup is too thick. Season with salt and pepper. Garnish with parsley, if desired.


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