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.
