Senate Restaurant Bean Soup - cooking recipe

Ingredients

2 lb. small Michigan navy beans
1 1/2 lb. smoked ham hocks
1 onion, finely chopped
butter
salt and pepper

Preparation

Take beans and wash and run through hot water until beans are white again.
Add beans to 4 quarts of boiling water.
Add smoked ham hocks and simmer approximately 3 hours in covered pot.
Remove ham hocks; chop meat and return to soup.
Saute onion in a little butter and when light brown, put in soup.
Season with salt and pepper.
Add salt when ready to serve.
Serves 8.