- 2 pounds dried navy beans
- 1 gallon water
- 1 1/2 pounds smoked ham hocks
- Salt to taste
- 1/2 teaspoon pepper
- 1 large onion, finely chopped
- 2 tablespoons butter or margarine
How to Make It
Combine beans and water in a large Dutch oven; bring to a boil. Remove from heat; cover and let stand 1 hour. Add ham hocks; bring to a boil. Reduce heat. Cover; simmer 3 hours. Remove meat from ham hocks. Chop meat; add to soup. Stir in salt and pepper.
Sauté onion in butter until browned. Stir into soup. Ladle soup into serving bowls; serve warm.