2 pounds navy beans, washed and run through hot water until the beans are white again
1½ pounds smoked ham hocks
1 onion, chopped
butter
Put beans in a large stock pot with 4 quarts of hot water on medium-low heat. Add ham hocks, and boil them slowly for approximately 3 hours in the pot with the cover on. Braise the onion in the butter until light brown; add to bean soup. Season with salt and pepper, then serve. Serves 8.
Mimi
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