2 lbs. Michigan Navy beans
2 lbs. (or more) smoked ham hocks
1 c. chopped onion

Wash beans and run through hot water until beans are white. Put beans in large pot with 4 quarts hot water. Add hocks, boil slowly 3 hours, covered pot. Saute onion in butter until light brown and put into soup. Remove and cool hocks. Dice the ham. Remove 2 cups beans from pot and puree. Return ham and puree to soup. Add salt and pepper to taste. Serves 8.