1 lb. navy beans
2 qt. water
1 (14 oz.) can chicken broth
1 (14 oz.) can beef broth
2 onions, chopped
1 garlic clove, minced
2 tbsp. butter, melted
2 tbsp. flour
2 tsp. hot sauce
1 small pkg. ham cubes (optional)
jalapeno pepper juice (optional)
salt and pepper

Look over beans, discarding halves, discolored ones and stones. In large soup pot, cover beans with water. Bring to the boil; simmer for 2 minutes. Turn off heat and let stand for 1 hour. Drain and rinse. Add water, broths, onion and garlic. Bring to the boil. Reduce heat and simmer for 1 1/2 to 2 hours. Remove a cup of beans and liquid; mash and return to pot. Mix flour and butter; add it and the ham. Stir well and continue cooking for 10 minutes. Add hot sauce, salt and pepper to taste. If desired, spike each serving with a tablespoon of juice from jar of hot jalapeno slices.

Makes 8 to 10 servings.