2 lb. of Michigan Navy beans
4 qts. water
1 1/2 lb. smoked ham hocks
1 onion, chopped
A little butter
Salt
Pepper

Wash and run beans through hot water until white. Put on the fire with water. Add ham hocks and boil slowly for 3 hours in a covered pot. Braise onion in butter. When light brown, put into soup. Remove ham hocks and let cool. Dice ham and return to soup. Remove 2 cups of beans, puree them and return to soup. When ready to serve, season with salt and pepper. Serves 8.