2 lbs. Navy beans
1 1/2 lbs. smoked ham hocks
1 onion, chopped
butter
Salt and pepper

Wash beans by running hot water through them until they are white. Put in large pot with ham hocks and two to three quarts of hot water. Cover and boil slowly for at least 3 hours. Saute the onion in butter. When light brown, add to the soup. Season to taste. Serve with French bread.