2 lb. small Michigan pepper
Navy beans
4 qt. water
1 1/2 lb. smoked ham hocks
1 chopped onion
Butter
Salt

Take 2 pounds of navy beans, wash and run through hot water until beans are white again. Put on the fire with 4 quarts of hot water. Boil slowly the ham hocks for approximately 3 hours in covered pot. Saute chopped onion in a little butter until lightly brown, put in bean soup. Season with salt and pepper; then serve. Do not add salt until ready to serve. Serves 8.