2 c. lentil beans
Cold water
Ham hocks
1 c. onion, chopped
2 tbsp. oil
1 tbsp. garlic, minced
1 qt. tomatoes

Soak lentils in water for 1 hour. Cook ham hocks until done, remove skin. In large kettle; brown onion in oil, add garlic and tomatoes. Cook 2 minutes longer, add hocks to pat and drained lentils with 5 cups hot water. Simmer covered 1 1/2 to 2 hours (you may substitute a left over ham bone for hocks.) Serves 8.