2 lb. dry navy beans
1 gal. water
1 1/2 to 2 lb. ham hocks
salt and pepper to taste
1 large onion, chopped fine
2 tbsp. butter

Wash and look through beans. Combine beans and water in large dutch oven, bring to boil, cover and remove from heat. Let stand for one hour. Add ham hocks, bring to boil, reduce heat, cover and simmer 3 hours. Remove meat from bone, chop into pieces and add back to soup. Stir in salt and pepper. Sauté onion in butter and add to soup, stirring in well. Serve while hot with cornbread or crackers.

Yields about 5 quarts.