3 c. dry navy beans
1 can tomatoes, chopped and liquid reserved
1 lg. onion, chopped
1 meaty ham hock
2 c. chicken broth
2 1/2 c. water
Salt and pepper to taste
Fresh parsley, chopped

Rinse and sort beans. Cover with cold water and soak over night. Drain beans and place in kettle or Dutch oven. Add tomatoes, ham hock, onions, broth, water, salt and pepper. Bring to boil, then simmer for at least an hour. Add parsley when done.