Bean Soup

2 pounds of small Michigan navy beans

1-1/2 pounds of smoked ham hocks

1 onion

butter

Salt and pepper

Take two pounds of small Michigan navy beans, wash and run through hot water until beans are white again.

Put on the fire with four quarts of hot water. Then add smoked ham hocks, boil slowly approximately 3 hours in covered pot.

Braise one chopped onion in a little butter, and when light brown put in bean soup. Season with salt and pepper than serve. Do not add salt until ready to serve.