1 lb. large butter beans or baby lima beans
1 (14 oz.) ham hock or ham shank
2 medium size yellow onions (1 quartered, 1 finely chopped)
3 cloves garlic, peeled
2 bay leaves
1 tbsp. unsalted butter
1 1/2 tsp. hot red pepper sauce
1/2 tsp. each salt and black pepper

Half fill a large saucepan with water and stir in the beans, ham hock, the quartered onion, garlic and bay leaves. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour or until the beans are tender. Drain the beans, reserving all of the liquid and discarding the onions, garlic and bay leaves. Transfer the beans to a bowl and the ham hock to a cutting board. Cut the meat into small pieces. Discard the bone.

In the same saucepan, melt the butter over moderate heat. Add the chopped onion and saut for 5 minutes or until tender. Stir in the ham and enough reserved bean liquid to make the beans soupy; bring to a boil. Lower the heat and simmer, uncovered, for 5 minutes. Stir in the beans, red pepper sauce, salt and black pepper. Heat for 3 minutes or until hot.