Milburn Stone’s Bean Soup
|Navy beans||1 Pound, washed|
|Smoked ham hock||1 Large|
|Potatoes||3 , boiled and mashed|
|Onions||2 Large, chopped|
|Diced celery||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
1. In a large pot, cover beans with water and let soak overnight.
2. Next morning, drain water and recover with 5 quarts fresh water. Add ham hock. Bring to boil. Lower heat and simmer beans until done.
3. Add the rest of the ingredients with the exception of the salt and pepper. Let beans simmer for another hour or two.
4. Remove hock bone and skin; chop meat and return to soup. Season to taste; serve.
This recipe is compliments of the book Gunsmoke: An American Institution. To learn more about the book visit, www.50yearsofgunsmoke.com.