United States Senate Restaurant Bean Soup - cooking recipe

Ingredients

1 lb. navy beans
4 qt. hot water
1 1/2 lb. smoked ham hock
1 onion, chopped
salt and pepper to taste
butter to taste

Preparation

Wash beans thoroughly.
In a large pot, put beans, 4 quarts water and ham hock.
Boil slowly for approximately 3 hours. Braise chopped onion in a little butter. When onion is light brown, add to bean soup.
Season with salt and pepper; serve. Serves 8.