Best 7 Senate Bean Potpie Recipes

SENATE BEAN SOUP

Steps:

• Put the beans in a large bowl and cover with about 3 times their volume of cold water. Soak overnight in a cool place.
• Drain the beans and transfer to a large pot or Dutch oven. Add 10 cups water and the ham. Bring to a simmer over medium heat, then reduce the heat to low and cook until the beans are tender, about 1 hour, 30 minutes. Transfer the ham to a plate to cool slightly, then remove the bone, if used, and dice the meat. Return the meat to the pot.
• Meanwhile, cover the potato with water in a saucepan and season with salt. Bring to a boil over medium-high heat, then reduce the heat and simmer until the potato is fork-tender, 20 to 25 minutes. Drain the potato; transfer to a bowl with the milk and mash with a potato masher or fork until smooth. Add the mashed potato to the bean soup and stir until combined.
• Melt the butter in a large skillet over medium heat. Add the onion, celery, garlic and parsley and cook until the vegetables are translucent, 7 to 10 minutes. Add the vegetable mixture to the soup, reduce the heat to low and cook 1 hour, adding up to 2 more cups water if the soup is too thick. Season with salt and pepper.

SENATE BEAN SOUP

Steps:

• Put the beans in a large bowl and cover with about 3 times their volume of cold water. Soak overnight in a cool place.
• Drain the beans and transfer to a large pot or Dutch oven. Add 10 cups water and the ham. Bring to a simmer over medium heat, then reduce the heat to low and cook until the beans are tender, about 1 hour, 30 minutes. Transfer the ham to a plate to cool slightly, then remove the bone, if used, and dice the meat. Return the meat to the pot.
• Meanwhile, cover the potato with water in a saucepan and season with salt. Bring to a boil over medium-high heat, then reduce the heat and simmer until the potato is fork-tender, 20 to 25 minutes. Drain the potato; transfer to a bowl with the milk and mash with a potato masher or fork until smooth. Add the mashed potato to the bean soup and stir until combined.
• Melt the butter in a large skillet over medium heat. Add the onion, celery, garlic and parsley and cook until the vegetables are translucent, 7 to 10 minutes. Add the vegetable mixture to the soup, reduce the heat to low and cook 1 hour, adding up to 2 more cups water if the soup is too thick. Season with salt and pepper.

SENATE BEAN SOUP (THE OFFICIAL RECIPE)

Steps:

• Rinse the navy beans and pick over. Place beans into large pot with two quarts of cold water and the ham hock. Bring just to a boil, then lower to a simmer and cook for approximately three hours in a partially-covered pot, stirring occasionally, until the beans have fully softened.
• Remove ham hocks and set aside to cool. Meanwhile, lightly brown the onion in butter and add to the soup. Pull meat from the ham hocks and return to soup. Stir. Before serving, bring to a boil and season with salt and pepper.

CHICKEN POTPIE WITH GREEN BEANS AND SQUASH

Steps:

• Preheat oven to 400 degrees. Unfold 1 thawed sheet (half of a 17.3-ounce box) frozen puff pastry; roll out on a lightly floured surface until about 11 by 15 inches and 1/8 inch thick. Score with a sharp paring knife in several places. Transfer to a baking sheet; refrigerate at least 30 minutes (and up to 3 hours).
• Meanwhile, heat butter in a large saucepan over medium-low. Add onion and carrots; cook, stirring occasionally, until softened, about 10 minutes. Add flour; cook, stirring, 2 minutes. Add wine, 2 cups water, and tarragon; season generously with salt and pepper. Stir briskly to prevent any lumps from forming.
• Bring to a boil. Add beans and squash; reduce heat. Cover; simmer, stirring occasionally, until beans are crisp-tender, 8 to 10 minutes. Stir in 3/4 cup cream and chicken; remove from heat. Cover to keep warm.
• Remove pastry from refrigerator; brush with remaining tablespoon cream. Bake until golden brown, 12 to 15 minutes. Transfer to a cutting board; cut into 8 pieces with a serrated knife.
• Meanwhile, return chicken mixture to a simmer. Ladle into 8 dishes; top with pastry, and serve immediately.

SENATE BEAN POTPIE RECIPE RECIPE

Steps:

• Preheat oven to 425°. In a 10-in. ovenproof skillet, heat oil over medium-high heat. Add carrots, celery and onion; cook and stir 6-8 minutes or until tender. Add ham. Stir in flour until blended; gradually stir in broth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Add beans, salt and pepper; return to a boil. In a small bowl, combine muffin mix, milk, egg, green onions, parsley and melted butter; stir just until blended. Spoon evenly over bean mixture (dish will be full). Bake 20-25 minutes or until topping is golden brown. Let stand 15 minutes.

U.S. SENATE BEAN SOUP

Steps:

• Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened., Drain and rinse, discarding liquid. In a large Dutch oven or soup kettle, place the beans, ham bone or hocks and 3 quarts water. Bring to boil. Reduce heat; cover and simmer for 2 hours., Skim fat if necessary. Add the onions, garlic, celery, parsley, potatoes, salt and pepper; simmer 1 hour longer., Set aside ham bones until cool enough to handle. Remove meat from bones; discard bones. Cut meat into bite-sized pieces and return to Dutch oven. Heat through. Sprinkle with parsley or chives.

SENATE BEAN SOUP

Steps:

• In 4-quart Dutch oven, heat beans and water to boiling. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
• Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 2 hours or until beans are tender.
• Stir in remaining ingredients. Cover and simmer 1 hour.
• Remove ham bone; let stand until cool enough to handle. Remove ham from bone. Remove excess fat from ham; cut ham into 1/2-inch pieces. Stir ham into soup.