2 lbs. #1 white Michigan beans
1 smoked ham hock
Salt and pepper to taste
1 or 2 sm. onions, sauteed in butter

Cover beans with water and soak overnight. Next day, drain and recover with water. Add ham hock and onions and simmer for 4 hours until tender. Just before serving, bruise beans with ladle to thicken soup. Serves 6.

This is served in the Senate Restaurant in Washington, D.C.