Bean Soup - cooking recipe

Ingredients

2 lb. washed small Michigan navy beans
hot water
4 qt. water
1 1/2 lb. smoked ham hocks
1 onion, chopped
little butter
salt and pepper

Preparation

Wash navy beans and then run them through hot water until the beans are white again.
Boil slowly 3 1/2 hours in a covered pot containing 4 quarts of water and smoked ham hocks.
Braise onion in a little butter and add it to the soup.
Season with salt and pepper.
Serves 8.