2 lb. sm. navy beans
1 1/2 lb. smoked ham hocks
1 onion, chopped
2 tbsp. butter
Salt and pepper to taste

Take two pounds of small navy beans, wash and run through hot water until beans are white again. Put on stove 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 in butter, and when light brown, put in bean soup. Season with salt and pepper, then serve. Do not add salt until ready to serve.