1 lb. pkg. navy beans
2 med. size ham hocks
1 or 2 ribs celery with leaves, chopped
1 med. onion, chopped
1/2 tsp. dried, crushed red pepper
Salt (to taste)
Pepper (to taste)

Wash and sort beans. Place in a large, heavy pot. Add 8 cups cold water. Bring to a hard boil; boil for 2 minutes. Remove from heat. Cover and let stand for 2 hours. Drain.

Return to heat with 8 cups cold water; add onion and celery, salt and pepper. (Keep in mind, the ham may be salty and you may want to taste midway through cooking to adjust salt.) Add 1/2 teaspoon red pepper. Cook several hours on low heat, stirring occasionally until beans are tender. Remove from heat and remove hocks. Discard all but lean meat; add meat to beans.

If you have cooked a whole or half ham, the shank end is even better for making this soup. Also, you may use, for cooking, the liquid the beans have soaked in.