Take two pounds of small Michigan Navy Beans, wash and run through hot water until beans are white again. Put on the fire with four quarts of hot water. Then take 1 1/2 pounds of Smoked Ham Hocks, boil slowly approximately 3 hours in covered pot. Braise one onion chopped in a little butter, and, when light brown, put in Bean Soup. Season with salt and pepper, then serve. Do not add salt until ready to serve. Serves 8 persons.